Zinc bioavailability in different beans as affected by cultivar type and cooking conditions

Food Research International

Volumn 43, Issue 2, 2010, Pages 573-581

  Ramírez Cárdenas, Lucía ^a   Leonel, Alda J ^a   Costa, Neuza M B ^a   Reis, Fernando P ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Antinutrients; Beans; Bioavailability; Cooking; Zinc

Indexed keywords

ANTINUTRIENTS; BEAN CULTIVARS; COOKING CONDITIONS; COOKING PROCESS; DIETARY FIBERS; MALE RATS; MOLAR RATIO; PHASEOLUS VULGARIS; PHYTATE;

AGRICULTURAL PRODUCTS; BIOCHEMISTRY; CALCIUM; NUTRITION; ZINC;

CHEMICALS REMOVAL (WATER TREATMENT);

PHASEOLUS VULGARIS; RATTUS;

EID: 75149149004     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.023     Document Type: Article

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