Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 602-607

  Argyri, K ^a   Birba, A ^a   Miller, D D ^b   Komaitis, M ^a   Kapsokefalou, M ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b Cornell University ^*  (United States)

Author keywords

Dialyzability; In vitro digestion; Iron bioavailability

Indexed keywords

ASCORBIC ACID; IRON; PHYTATE; WATER;

ARTICLE; BIOAVAILABILITY; BREAD; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CORN; DIGESTION; FOOD COMPOSITION; IN VITRO STUDY; MEAL; MEAT; MILK; PREDICTION;

ZEA MAYS;

EID: 53949114652     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.089     Document Type: Article

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