Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1800-1807

  Greffeuille, Valérie ^a   Polycarpe Kayode A P ^b   Icard Vernire, Christle ^a   Gnimadi, Muriel ^a,b   Rochette, Isabelle ^a   Mouquet Rivier, Claire ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

Author keywords

Benin; Bioaccessibility; Iron; Maize; Phytate; Processing

Indexed keywords

BENIN; BIOACCESSIBILITY; CHELATING AGENT; ENZYMATIC DIGESTIONS; IN-VITRO; IRON CONTAMINATION; IRON CONTENT; LACTIC ACID FERMENTATION; MAIZE; MOLAR RATIO; NUTRITIONAL COMPOSITIONS; PHYTATE; UNIT OPERATION; ZINC CONTENT;

BIOCHEMISTRY; CHELATION; DEVELOPING COUNTRIES; DIALYSIS; FOOD PRODUCTS; LACTIC ACID; MILLING (MACHINING);

ZINC;

CHELATING AGENT; IRON; LACTIC ACID; LIPID; PHYTATE; ZINC;

AFRICA; ARTICLE; BENIN; BIOAVAILABILITY; DIETARY FIBER; FERMENTATION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; MAIZE; NUTRITIONAL VALUE;

ZEA MAYS;

EID: 79551507549     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.087     Document Type: Article

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