Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 12, 2012, Pages 3190-3195

  Sanz Penella, Juan Mario ^a   Laparra, José Moisés ^a   Sanz, Yolanda ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterium; Caco 2 cells; Fe dialyzability; Fe uptake; phytate degrading enzyme; sourdough; whole wheat bread

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM; BIFIDOBACTERIUM STRAINS; BREADMAKING PROCESS; CACO-2 CELLS; CONTROL SAMPLES; IRON BIOAVAILABILITY; MOLAR RATIO; PHYTATE; SOURDOUGH; TECHNOLOGICAL PROCESS; WHOLE WHEAT BREAD;

BIOCHEMISTRY; BREADMAKING; CELLS; FOOD PRODUCTS;

BACTERIA;

FERRITIN; INOSITOL PHOSPHATE; IRON; PHYTASE; PHYTIC ACID;

ARTICLE; BIFIDOBACTERIUM; BIOAVAILABILITY; BIOSYNTHESIS; BREAD; CELL STRAIN CACO 2; CHEMISTRY; DIALYSIS; ENZYMOLOGY; FOOD HANDLING; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; WHEAT;

6-PHYTASE; BIFIDOBACTERIUM; BIOLOGICAL AVAILABILITY; BREAD; CACO-2 CELLS; DIALYSIS; FERRITINS; FOOD HANDLING; HUMANS; INOSITOL PHOSPHATES; IRON; PHYTIC ACID; TRITICUM;

BIFIDOBACTERIUM; TRITICUM AESTIVUM;

EID: 84859113143     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205048r     Document Type: Article

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