Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes

Journal of Trace Elements in Medicine and Biology

Volumn 23, Issue 2, 2009, Pages 75-83

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

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dialyzability; Exogenous calcium; Exogenous iron; Exogenous protein; Zinc bioaccessibility

Indexed keywords

CALCIUM; IRON; PROTEIN; SODIUM CHLORIDE; SOYBEAN PROTEIN; ZINC;

ARTICLE; BIOAVAILABILITY; CEREAL; CONTROLLED STUDY; COOKED FOOD; DIALYSIS; DIET SUPPLEMENTATION; DIGESTION; INDIA; LEGUME; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; RICE;

BIOLOGICAL AVAILABILITY; CALCIUM; CEREALS; FABACEAE; FOOD, FORTIFIED; HOT TEMPERATURE; INDIA; IRON; SODIUM CHLORIDE; SOYBEAN PROTEINS; ZINC;

EID: 65049087019     PISSN: 0946672X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtemb.2009.01.005     Document Type: Article

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