Effects of germination and cooking for enhanced in vitro iron, calcium and zinc bioaccessibility from faba bean, azuki bean and mung bean sprouts

CYTA - Journal of Food

Volumn 11, Issue 4, 2013, Pages 318-323

  Luo, Yu Wei ^a   Xie, Wei Hua ^b   Jin, Xiao Xiao ^a   Wang, Qian ^a   Zai, Xue Ming ^a  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b NANJING INSTITUTE OF ENVIRONMENTAL SCIENCES   (China)

Author keywords

Germination; Heat treatments; Iron; Molar ratios; Phytate

Indexed keywords

BIOACCESSIBILITY; COOKING METHODS; GERMINATION; GERMINATION TIME; IRON AVAILABILITY; MOLAR RATIO; PHYTATE; PRESSURE COOKING;

HEAT TREATMENT; IRON; OPTIMIZATION;

CULTIVATION;

EID: 84887942166     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.757756     Document Type: Article

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