Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 4, 2011, Pages 397-403

  Karava, Nilesh B ^a   Mahoney, Raymond R ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

chicken; dialyzable iron; lyophilization

Indexed keywords

ACID; CHELATING AGENT; FERRIC ION; FERROUS ION; HISTIDINE; IRON; MUSCLE PROTEIN; PANCREATIN; PEPSIN A; PEPTIDE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIALYSIS; FREEZE DRYING; FREEZING; IRON INTAKE; MEAT; METABOLISM; MOLECULAR WEIGHT; PECTORALIS MAJOR MUSCLE; PROTEIN INTAKE; SOLUBILITY;

ACIDS; ANIMALS; CHELATING AGENTS; CHICKENS; DIALYSIS; DIETARY PROTEINS; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FREEZE DRYING; FREEZING; HISTIDINE; IRON; IRON, DIETARY; MEAT; MOLECULAR WEIGHT; MUSCLE PROTEINS; PANCREATIN; PECTORALIS MUSCLES; PEPSIN A; PEPTIDES; SOLUBILITY; SULFHYDRYL COMPOUNDS;

COLUMBA;

EID: 79955067353     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.539553     Document Type: Article

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