Silicon in foods: Content and bioavailability

International Journal of Food Properties

Volumn 11, Issue 3, 2008, Pages 638-645

  Robberecht, Harry ^a,b   Van Dyck, Kristien ^a   Bosscher, Douwina ^a   Van Cauwenbergh, Rudy ^a  

^a UNIVERSITY OF ANTWERP   (Belgium)

^b Plantijn Hogeschool   (Belgium)

Author keywords

Availability; Concentration level; Foodstuffs; Silicon

Indexed keywords

ABSORPTION; AQUACULTURE; AVAILABILITY; BEVERAGES; BIOCHEMISTRY; CANNING; CARBON; FLOW SIMULATION; FOOD PRESERVATION; FOOD PRODUCTS; GRAPHITE; INVERSE PROBLEMS; NONMETALS; SYSTEMS ENGINEERING;

BAKING PRODUCTS; BELGIUM (CO); CEREAL PRODUCTS; CONTINUOUS FLOW (CF); DIETARY INTAKES; ELEMENTAL SILICON; FOOD SOURCES; GRAPHITE FURNACES; IN-VITRO; IN-VIVO; INVERSE RELATIONSHIP; SILICON CONTENTS; SIMULATION METHODS;

SILICON;

EID: 47949116249     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701584252     Document Type: Article

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