Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: Implications for predicted iron bioavailability and bioaccessibility

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 174-180

  Baye, Kaleab ^a   Mouquet Rivier, Claire ^b   Icard Vernière, Christèle ^b   Picq, Christian ^b   Guyot, Jean Pierre ^b  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Absorption algorithm; Bioaccessibility; Calcium; Iron; Phytic acid; Zinc

Indexed keywords

ABSORPTION INHIBITORS; BIOACCESSIBILITY; CALCIUM CONTENT; IRON BIOAVAILABILITY; MINERAL ABSORPTION; PHYTIC ACIDS; PREDICTION ALGORITHMS; SOIL CONTAMINATION;

ALGORITHMS; BIOCHEMISTRY; CALCIUM; FOOD MICROBIOLOGY; ZINC;

IRON;

ERAGROSTIS TEF; HORDEUM; TRITICUM AESTIVUM;

EID: 84890432968     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12295     Document Type: Article

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