|
Composition and sources of test meals |
||||
| Test meal |
LP |
AP |
δ13C [‰ vs. PDB]5 |
|
|
|
||||
| Skimmed milk powder1 |
(g) |
20 |
60 |
-28.2 ± 0.7 |
| (kJ) |
297 |
895 |
||
| Corn oil2 |
(g) |
50 |
50 |
-16.1 ± 0.2 |
| (kJ) |
1881 |
1881 |
||
| Wheat starch3 |
(g) |
40 |
0 |
-26.9 ± 0.2 |
| (kJ) |
581 |
0 |
||
| Saccharose4 |
(g) |
20 |
20 |
-27.8 ± 0.2 |
| (kJ) |
334 |
334 |
||
|
11492 kJ/100 g, Naturaflor®, Töpfer GmbH, Dietmannsried, Germany 23762 kJ/100 g, Mazola®, Unilever Deutschland, Hamburg, Germany 31450 kJ/100 g, Weizella, Hermann Kröner Weizenstärkefabrik, Ibbenbüren, Germany 41668 kJ/100 g, Zucker, Nordzucker, Braunschweig, Germany 5Data are mean values ± SD, n = 5 measurements. | ||||
Petzke and Klaus Nutrition & Metabolism 2008 5:25 doi:10.1186/1743-7075-5-25 |
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