Evaluation of the content and the potential bioavailability of minerals from gluten-free products

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 12, Issue 1, 2013, Pages 75-79

  Suliburska, Joanna ^a   Krejpcio, Zbigniew ^a   Reguła, Julita ^a   Grochowicz, Agnieszka ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bioavailability; Food; Gluten free; Minerals

Indexed keywords

BIOAVAILABILITY; ENZYMATIC DIGESTIONS; GLUTEN-FREE; IN-VITRO; NUTRITIONAL QUALITIES;

ATOMIC ABSORPTION SPECTROMETRY; BIOCHEMISTRY; CALCIUM; COPPER; FOOD PRODUCTS; MAGNESIUM; ZINC;

MINERALS;

COPPER; GLUTEN; MAGNESIUM; TRACE ELEMENT; ZINC;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BIOAVAILABILITY; BREAD; CALCIUM INTAKE; CHEMISTRY; FOOD ANALYSIS; IRON INTAKE; MAIZE; NUTRITIONAL VALUE;

BIOLOGICAL AVAILABILITY; BREAD; CALCIUM, DIETARY; COPPER; FOOD ANALYSIS; GLUTENS; IRON, DIETARY; MAGNESIUM; NUTRITIVE VALUE; SPECTROPHOTOMETRY, ATOMIC; TRACE ELEMENTS; ZEA MAYS; ZINC;

EID: 84875238286     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. Bardella M.T., Luigia C.F., Molteni P.N., Giunta A.M., Bianchi P.A., 2000. Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten-free diet. Am. J. Clin. Nutr. 72, 937-939.
2. García-Manzanares A., Lucendo A.J., 2011. Nutritional and dietary aspects of celiac disease. Nutr. Clin. Pract. 26 (2), 163-173.
3. Krupa-Kozak U., Wronkowska M., Soral-Śmietana M., 2011. Effect of buckwheat fl our on microelements and proteins contents in gluten-free bread. Czech J. Food Sci. 29 (2), 103-108.
4. Nalepa B., Siemianowska E., Skibniewska K.A., 2012. Infl uence of bifidobacterium bifidum on release of minerals from bread with differing bran content. J. Toxicol. Environ. Health A, 75 (1), 1-5.
5. Skibniewska K., Kozirok W., Fornal L., Markiewicz K., 2002. In vitro availability of minerals from oat products. J. Sci. Food Agric. 82, 1676-1681.
6. Suliburska J., Krejpcio Z., 2011. Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts. J. Food Sci. Technol., DOI 10.1007/s13197-011-0535-5.
7. Suliburska J., Krejpcio Z., Kołaczyk N., 2011. Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products. Acta Sci. Pol., Technol. Aliment. 10 (2), 239-243.
8. Suliburska J., Krejpcio Z., Lampart-Szczapa L., Wójciak R.W., 2009. Effect of fermentation and extrusion on the release of selected minerals from lupine grain preparations. Acta Sci. Pol., Technol. Aliment. 8 (3), 87-96.
9. Szefer P., Grembecka M., 2007. Mineral components in food crops, beverages, luxury food, spices, and dietary food. Taylor & Francis, [online] http://www.crcnetbase. com/doi/abs/10.1201/9781420003987.ch7.
10. Winiarska-Mieczan A., Kwiecień M., 2011. Evaluation of the mineral composition of breadstuff and frequency its consumption. Acta Sci. Pol., Technol. Aliment. 10 (4), 487-495.