Improvement of the in vitro digestible iron and zinc content of okra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Avallone, Sylvie ^a,b   Bohuon, Philippe ^a   Hemery, Youna ^b   Treche, Serge ^b  

^a AGROPARISTECH   (France)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Cooking; In vitro digestibility; Iron; Optimization; Sauce

Indexed keywords

IRON; ZINC;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; COOKING; DIGESTION; FOOD HANDLING; HIBISCUS; HUMAN; IRON INTAKE; METHODOLOGY; NUTRITIONAL VALUE; TEMPERATURE; TIME;

BIOLOGICAL AVAILABILITY; COOKERY; DIGESTION; FOOD HANDLING; HIBISCUS; HUMANS; IRON; IRON, DIETARY; NUTRITIVE VALUE; TEMPERATURE; TIME FACTORS; ZINC;

ABELMOSCHUS; ABELMOSCHUS ESCULENTUS;

EID: 33847788188     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00280.x     Document Type: Article

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