Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India

Journal of Trace Elements in Medicine and Biology

Volumn 21, Issue 1, 2007, Pages 1-7

  Hemalatha, Sreeramaiah ^a   Platel, Kalpana ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioaccessibility; Food grains; Heat processing; Iron; Zinc

Indexed keywords

IRON; ZINC;

ARTICLE; CEREAL; CHICKPEA; COOKING; COWPEA; ELEUSINE CORACANA; FOOD INTAKE; GRAIN; HEATING; INDIA; MAIZE; MICROWAVE RADIATION; NONHUMAN; PRESSURE; PRIORITY JOURNAL; RICE; SORGHUM; WHEAT;

CAJANUS CAJAN; CICER ARIETINUM; ELEUSINE CORACANA; ORYZA SATIVA; PHASEOLUS VULGARIS; SORGHUM BICOLOR; TRITICUM AESTIVUM; VIGNA MUNGO; VIGNA RADIATA VAR. RADIATA; VIGNA UNGUICULATA SUBSP. CYLINDRICA; ZEA MAYS;

EID: 33847023393     PISSN: 0946672X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtemb.2006.10.002     Document Type: Article

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