Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume Fractions

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Luo, Yuwei ^a   Xie, Weihua ^b   Cui, Qunxiang ^a  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b NANJING INSTITUTE OF ENVIRONMENTAL SCIENCES   (China)

Author keywords

Dehulling; Faba bean; Faba bean fractions; Iron and zinc bioavailability; Phytase

Indexed keywords

IRON; PHYTASE; TANNIN DERIVATIVE; ZINC;

ARTICLE; DIETARY FIBER; ENZYMOLOGY; FOOD HANDLING; METABOLISM; METHODOLOGY; SOLUBILITY; VICIA FABA;

6-PHYTASE; DIETARY FIBER; FOOD HANDLING; IRON; SOLUBILITY; TANNINS; VICIA FABA; ZINC;

VICIA FABA;

EID: 77953900743     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01490.x     Document Type: Article

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