Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1526-1532

  Proietti, Ilaria ^a,b   Mantovani, Alberto ^b   Mouquet Rivier, Claire ^c   Guyot, Jean Pierre ^c  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^c University Montpellier 1 et 2   (France)

Author keywords

Bioavailability; Fermentation; Iron; Phytase; Phytates; Sorghum; Tannins; Zinc

Indexed keywords

BIOAVAILABILITY; NUTRITIONAL VALUE; PHYTASE ACTIVITY; PHYTASES; PHYTATES; PROCESSING METHOD; SORGHUM; SORGHUM BICOLOR (L.) MOENCH;

CHELATION; ENZYMES; FERMENTATION; IRON; MINERALS; TANNINS; ZINC;

BIOCHEMISTRY;

SORGHUM BICOLOR;

EID: 84879601088     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12121     Document Type: Article

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