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salmonella infections/triacylglycerol
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3 results
Inhibition of Salmonella typhimurium by medium-chain fatty acids in an in vitro simulation of the porcine cecum.
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Salmonella typhimurium was responsible for more than half of the reported cases of human salmonellosis in Belgium in 2007 and was the predominant serovar isolated from slaughter pig carcasses. To lower the Salmonella contamination of pork meat, measures can be taken at the primary production level,
Safety evaluation of a medium- and long-chain triacylglycerol oil produced from medium-chain triacylglycerols and edible vegetable oil.
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To reduce the incorporation of dietary lipids into adipose tissue, modified fats and oils have been developed, such as medium-chain triacylglycerols (MCT). Typical dietary lipids from vegetable oils, termed long-chain triacylglycerols (LCT), are degraded by salivary, intestinal and pancreatic
[Effect of lipopolysaccharide toxin on lipid and protein composition of human serum low density lipoproteins].
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Complexes of lipopolysaccharide (LPS) B of Salmonella typhimurium with human low density lipoproteins (LDL) formed during in vitro coincubation via spontaneous incorporation of LPS (complex LDL-LPS) or through the incorporation stimulated by the serum protein fraction (LPS/LDL complex) were studied.
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