Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 6, 2010, Pages 573-582

  Cian, Raúl E ^a,b   Drago, Silvina R ^a,b   De Greef, Dardo M ^a   Torres, Roberto L ^a   González, Rolando J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

availability; extrusion; fortification; hemoglobin; Hydrolysis

Indexed keywords

HEMOGLOBIN; PROTEIN HYDROLYSATE; ZINC;

ANIMAL; ARTICLE; BIOAVAILABILITY; CATTLE; CEREAL; CHEMISTRY; DIALYSIS; DIET SUPPLEMENTATION; DIGESTION; FOOD HANDLING; HUMAN; HYDROLYSIS; IRON INTAKE; MAIZE; METABOLISM;

ANIMALS; BIOLOGICAL AVAILABILITY; CATTLE; CEREALS; DIALYSIS; DIGESTION; FOOD TECHNOLOGY; FOOD, FORTIFIED; HEMOGLOBINS; HUMANS; HYDROLYSIS; IRON, DIETARY; PROTEIN HYDROLYSATES; ZEA MAYS; ZINC;

BOVINAE; ZEA MAYS;

EID: 77955700183     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637481003649075     Document Type: Article

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