Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same

Food Chemistry

Volumn 194, Issue , 2016, Pages 1293-1299

  Khanam, Anjum ^a   Platel, Kalpana ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioaccessibility; Heat processing; Selenium; Selenocysteine; Selenomethionine

Indexed keywords

SELENIUM; SELENIUM COMPOUNDS;

BIOACCESSIBILITY; ESSENTIAL NUTRIENTS; GREEN LEAFY VEGETABLES; HEAT PROCESSING; PHYSIOLOGICAL FUNCTIONS; SELENOCYSTEINE; SELENOMETHIONINE; SELENOMETHIONINE (SEMET);

THERMAL PROCESSING (FOODS);

SELENIUM; SELENOCYSTEINE; SELENOMETHIONINE;

ARTICLE; BLACK GRAM; CEREAL; CHICKPEA; CONTROLLED STUDY; COWPEA; DRY WEIGHT; ELECTROSPRAY MASS SPECTROMETRY; FINGER MILLET; FOOD ANALYSIS; FOOD PROCESSING; FRESH WEIGHT; HEATING; LEAFY VEGETABLE; MAIZE; MICROWAVE COOKING; MUNG BEAN; PEARL MILLET; RICE; SORGHUM; SPICE; WHEAT; CHEMISTRY; COOKING; FOOD GRAIN; HEAT; HUMAN; METABOLISM;

COOKING; EDIBLE GRAIN; HOT TEMPERATURE; HUMANS; SELENIUM; SELENOCYSTEINE; SELENOMETHIONINE;

EID: 84941313155     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.005     Document Type: Article

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