Effects of vegetables on iron and zinc availability in cereals and legumes

International Food Research Journal

Volumn 19, Issue 2, 2012, Pages 455-459

  Luo, Y W ^a   Xie, W H ^b  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b Organic Food Development Center of Ministry of Environment Protection   (China)

Author keywords

Carotene; Availability; Cereals; Iron; Legumes; Zinc

Indexed keywords

DAUCUS CAROTA; SPINACIA OLERACEA;

EID: 84857955588     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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9. Luo, Y. W., Gu, Z. X., Han, Y. H. and Chen, Z. G. 2009. The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean(Vicia faba L.). Journal of the Science of Food and Agriculture 89: 861-866.
10. Luo, Y. W., Xie, W. H. and Cui, Q. X. 2010a. Effects of phytase, cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions. International Journal of Food Science and Technology 45: 358-364.
11. Luo, Y. W., Xie, W. H. and Cui, Q. X. 2010b. Effects of Phytase, Cellulase, and Dehulling Treatments on Iron and Zinc in vitro Solubility in Faba Bean (Vicia faba L.) Flour and Legume Fractions. Journal of Agricultural and Food Chemistry 58: 2483-2490.