Folates in bread: Retention during bread-making and in vitro bioaccessibility

European Journal of Nutrition

Volumn 49, Issue 6, 2010, Pages 365-372

  Öhrvik, Veronica ^a   Öhrvik, Helena ^a   Tallkvist, Jonas ^a   Witthöft, Cornelia ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Bread making; Caco 2 cell stable isotope model; Folates; In vitro bioaccessibility; TNO gastrointestinal model TIM

Indexed keywords

FOLIC ACID;

ARTICLE; BIOAVAILABILITY; BREAD; CELL STRAIN CACO 2; CONTROLLED STUDY; DOUGH; FOOD ANALYSIS; FOOD PROCESSING; IN VITRO STUDY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUTRITIONAL VALUE;

ALGORITHMS; BREAD; CACO-2 CELLS; CARBON ISOTOPES; COOKING; DIGESTION; FOLIC ACID; FOOD ANALYSIS; FOOD, FORTIFIED; HUMANS; INTESTINAL ABSORPTION; TETRAHYDROFOLATES;

EID: 77955849844     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00394-010-0094-y     Document Type: Article

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