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Vet in Voeding

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Uploaded on
02-07-2024
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In dit document word er beschreven wat voor rol vet in voeding heeft.

Institution
Hanzehogeschool Groningen (Hanze)
Course
Voedingsleer 1.4









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Connected book

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Frans de Jong Ons voedsel
  • oktober 2008
  • 9789059562486
  • 5

Written for

Institution
Hanzehogeschool Groningen (Hanze)
Study
Voeding en Diëtetiek
Course
Voedingsleer 1.4
All documents for this subject (1)

Document information

Uploaded on
July 2, 2024
Number of pages
7
Written in
2023/2024
Type
Class notes
Professor(s)
Mevrouw stevens
Contains
All classes

Subjects

  • lipiden
  • vet
  • voedingsvet
  • cholesterol
  • epa en dha
  • bron van in vet oplosbare vitamines

Content preview

College 1 Voeding
Wat zijn vetten?
Vet  Lipiden  triglyceriden  vetzuren




Indeling van vetzuren op basis van vier kenmerken
- De ketenlengte: SCFA – MCFA (MCT) – LCFA
- Mate van verzadiging: VV – EOV – MOV
- Locatie van eerste dubbele binding: Omega3 & Omega6 vetzuren
- Positionering van H atomen: cis & transvetzuren
Verschillen in ketenlengte




Mate van verzadiging en locatie van eerste dubbele binding

, Positionering van C-atomen t.o.v. elkaar




Dit is een vet




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