Micromilling enhances iron bioaccessibility from wholegrain wheat

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11222-11227

  Latunde Dada, G O ^a   Li, X ^a   Parodi, A ^a   Edwards, C H ^a   Ellis, P R ^a   Sharp, P A ^a  

^a Faculty of Life Sciences   (United Kingdom)

Author keywords

aleurone; bioaccessibility; micromilling; wheat

Indexed keywords

CELLS; CEREAL PRODUCTS; CYTOLOGY; FOOD PROCESSING; MICROMACHINING; MILLING (MACHINING);

ALEURONE; BIOACCESSIBILITY; GASTROINTESTINAL TRACT; MECHANICAL DISRUPTION; MICRO MILLING; PROCESSING TECHNIQUE; SPECTROPHOTOMETRIC ASSAYS; WHEAT;

IRON;

TRITICUM AESTIVUM;

IRON;

ANALYSIS; BIOAVAILABILITY; BIOLOGICAL MODEL; CACO 2 CELL LINE; CHEMISTRY; DIGESTION; EVALUATION STUDY; FLOUR; FOOD HANDLING; HUMAN; INTESTINE; METABOLISM; PLANT SEED; PROCEDURES; WHEAT;

BIOLOGICAL AVAILABILITY; CACO-2 CELLS; DIGESTION; FLOUR; FOOD HANDLING; HUMANS; INTESTINES; IRON; MODELS, BIOLOGICAL; SEEDS; TRITICUM;

EID: 84914125250     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503474f     Document Type: Article

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