Effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat bran and oat flakes

Cereal Chemistry

Volumn 77, Issue 5, 2000, Pages 562-566

  Ekholm, P ^a   Virkki, L ^a   Ylinen, M ^a   Johansson, L ^a   Varo, P ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CALCIUM; CHELATION; GLUCOSE; IRON; LACTIC ACID; MINERALS; POTASSIUM; SUGAR SUBSTITUTES; ZINC;

CHELATING AGENT; DIETARY FIBRE; ENZYMATIC DIGESTIONS; EQUILIBRIUM DIALYSIS; HYDROXY ACIDS; MALIC ACIDS; MINERAL ELEMENT; OAT BRAN;

SOLUBILITY;

ASCORBIC ACID; CALCIUM; CITRIC ACID; GLUCOSE; LACTIC ACID; MALIC ACID; MINERAL; POTASSIUM; STARCH; XYLITOL; ZINC;

ARTICLE; BRAN; CHELATION; DIALYSIS; DIETARY FIBER; DIGESTION; ENZYME ACTIVITY; OAT; SAMPLING; SOLUBILITY;

EID: 0033805852     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.5.562     Document Type: Article

References (18)

1. Wheat minerals - A review
2. Rapid enzymatic assay of insoluble and soluble dietary fiber
3. Interaction of soluble iron with wheat bran
4. In vitro mineral binding capacity of five fiber sources and their insoluble components for copper and zinc
5. Effects of ascorbic acid on iron absorption from different types of meals. Studies with ascorbic-acid-rich foods and synthetic ascorbic acid given in different amounts with different meals
6. Effects of food processing and fruit juices on in vitro estimated iron availability from cereals, vegetables and fruits
7. In vitro binding capacity of wheat bran, rice bran, and oat fiber for Ca, Mg, Cu, and Zn alone and in different combinations
8. Binding of iron, calcium and zinc by fibre of sorghum and ragi
9. An in vitro method for estimation of iron availability from meals
10. Binding of mineral elements by some dietary fibre components - In vitro. I
11. Binding of mineral elements by some dietary fibre components - In vitro. II
12. Binding of mineral elements by dietary fibre components in cereals - In vitro. III
13. Retention of iron by rat intestine in vivo as affected by dietary fiber, ascorbate and citrate
14. Cereal complexes: Binding of calcium by bran and components of bran
15. Cereal complexes: Binding of zinc by bran and components of bran
16. Zinc and dietary fibre
17. Effects of dietary fiber and phytic acid on mineral availability
18. The influence of different food components on the in vitro availability of iron, zinc and calcium from a composed meal