Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer

Food and Chemical Toxicology

Volumn 47, Issue 7, 2009, Pages 1626-1635

  Omar, Rasha M ^b   Ismail, Hanaa M ^a   El Lateef, Bothyna M Abd ^b   Yousef, Mokhtar I ^c   Gomaa, Naglaa F ^a   Sheta, Manal ^d  

^a High Institute of Public Health Egypt   (Egypt)

^b ANIMAL PRODUCTION RESEARCH INSTITUTE   (Egypt)

^c Alexandria University   (Egypt)

^d ALEXANDRIA UNIVERSITY   (Egypt)

Author keywords

Bakery products; Colon cancer; Folic acid; Fortified Baladi bread; Rats

Indexed keywords

CARBOHYDRATE; CHOLINE; DIMETHYLHYDRAZINE; FAT; FOLIC ACID; MINERAL; PROTEIN; SUCCINYLSULFATHIAZOLE; VITAMIN;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; ASH; BREAD; COLON CANCER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIET SUPPLEMENTATION; DRUG DETERMINATION; FAT CONTENT; FIBER; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HISTOPATHOLOGY; MALE; NONHUMAN; PROTEIN CONTENT; RAT; SOYBEAN; WHEAT;

ANIMALS; BODY WEIGHT; BREAD; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONIC NEOPLASMS; COOKERY; DIET; DIMETHYLHYDRAZINES; DRUG STABILITY; EATING; FLOUR; FOLIC ACID; FOOD, FORTIFIED; HUMIDITY; INTESTINAL MUCOSA; RATS; SOYBEANS; TRITICUM;

GLYCINE MAX; RATTUS; TRITICUM AESTIVUM;

EID: 67349249851     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2009.04.012     Document Type: Article

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