Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2068-2073

  Repo Carrasco Valencia, Ritva A M ^a   Encina, Christian R ^a   Binaghi, Maria J ^b   Greco, Carola B ^b   de Ferrer, Patrícia A Ronayne ^b  

^a UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Amaranthus; Dialyzability; Mineral availability; Quinoa

Indexed keywords

CALCIUM; IRON; MINERAL; PHENOL DERIVATIVE; TRACE ELEMENT; ZINC;

AMARANTHUS; ARTICLE; BIOAVAILABILITY; CHEMISTRY; CHENOPODIUM QUINOA; COOKING; DIALYSIS; DIETARY FIBER; DIGESTION; GOOSEFOOT; HUMAN; PLANT SEED;

AMARANTHUS; BIOLOGICAL AVAILABILITY; CALCIUM; CHENOPODIUM; CHENOPODIUM QUINOA; COOKING; DIALYSIS; DIETARY FIBER; DIGESTION; HUMANS; IRON; MINERALS; PHENOLS; SEEDS; TRACE ELEMENTS; ZINC;

ACER PENSYLVANICUM; AMARANTHUS; AMARANTHUS CAUDATUS; CHENOPODIUM PALLIDICAULE; CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 77955955323     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4053     Document Type: Article

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