Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1251-1255

  Luo, Yuwei ^a   Xie, Weihua ^b  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b NANJING INSTITUTE OF ENVIRONMENTAL SCIENCES   (China)

Author keywords

Bioavailability; Faba bean; Iron; Phytase

Indexed keywords

ADDITIONAL TREATMENT; BIOAVAILABILITY; FABA BEANS; HAEMATOCRIT; HAEMATOLOGICAL INDICES; HAEMOGLOBINS; IRON BIOAVAILABILITY; IRON CONTENT; OPTIMAL CONDITIONS; PHYTASES; VICIA FABA;

BIOCHEMISTRY; BONE; PH EFFECTS; TISSUE;

IRON;

HEMOGLOBIN; IRON; PHYTASE; POLYPHENOL;

ABSORPTION; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; ERYTHROCYTE COUNT; FEMALE; FEMUR; FLOUR; HEART; HEMATOCRIT; IRON DEFICIENCY; KIDNEY; MALE; MOUSE; NONHUMAN; NUTRITIONAL STATUS; RAW FOOD; VICIA FABA; ANIMAL; DIGESTION; DRUG EFFECTS; FOOD HANDLING; METABOLISM; RAT; TISSUE DISTRIBUTION; WISTAR RAT;

RATTUS; VICIA FABA;

6-PHYTASE; ANIMALS; BIOLOGICAL AVAILABILITY; DIGESTION; FLOUR; FOOD HANDLING; IRON; MALE; RATS; RATS, WISTAR; TISSUE DISTRIBUTION; VICIA FABA;

EID: 84861098730     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.082     Document Type: Article

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