Evaluation of the simultaneous effects of processing parameters on the iron and zinc solubility of infant sorghum porridge by response surface methodology

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4253-4259

  Kayodé, A P Polycarpe ^a   Nout, Martinus J R ^b   Bakker, Evert J ^b   Van Boekel, Martinus A J S ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fe; In vitro solubility, phytate; Phenolics; Processing; Response surface methodology; Zn

Indexed keywords

IRON; PHENOL DERIVATIVE; PHYTIC ACID; ZINC;

ARTICLE; BABY FOOD; CHEMISTRY; DIGESTION; FERMENTATION; FOOD HANDLING; GERMINATION; IN VITRO STUDY; METHODOLOGY; PH; SOLUBILITY; SORGHUM; TIME; VISCOSITY;

DIGESTION; FERMENTATION; FOOD HANDLING; GERMINATION; HYDROGEN-ION CONCENTRATION; INFANT FOOD; IRON; PHENOLS; PHYTIC ACID; SOLUBILITY; SORGHUM; TIME FACTORS; VISCOSITY; ZINC;

EID: 33745740083     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0530493     Document Type: Article

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