The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat

Food Chemistry

Volumn 199, Issue , 2016, Pages 782-790

  Pongrac, Paula ^a   Scheers, Nathalie ^b   Sandberg, Ann Sofie ^b   Potisek, Mateja ^a   Arčon, Iztok ^c,d   Kreft, Ivan ^e   Kump, Peter ^c   Vogel Mikuš, Katarina ^a,c  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c JO EF STEFAN INSTITUTE   (Slovenia)

^d UNIVERSITY OF NOVA GORICA   (Slovenia)

^e Nutrition Institute   (Slovenia)

Author keywords

Bioavailability; Germination; Hydrothermal processing; Iron; Tartary buckwheat; X ray absorption near edge structure

Indexed keywords

BIOCHEMISTRY; CELLS; CULTIVATION; GRAIN (AGRICULTURAL PRODUCT); IRON; LIGANDS; X RAY ABSORPTION; X RAY ABSORPTION NEAR EDGE STRUCTURE SPECTROSCOPY;

BIOAVAILABILITY; GERMINATION; HYDROTHERMAL PROCESSING; TARTARY BUCKWHEAT; X RAY ABSORPTION NEAR EDGE STRUCTURE;

CROPS;

CITRIC ACID; FERRIC ION; FERRITIN; PHYTATE; IRON;

ABSORPTION SPECTROSCOPY; ARTICLE; BIOAVAILABILITY; BUCKWHEAT; CACO 2 CELL LINE; CHEMICAL ENVIRONMENT; CHEMICAL PROCEDURES; FOOD COMPOSITION; GERMINATION; GRAIN; HUMAN; HUMAN CELL; HYDROTHERMAL PROCESSING; SPECIES DIFFERENTIATION; SPROUT; CHEMISTRY; FAGOPYRUM; FOOD GRAIN; METABOLISM; SEEDLING;

CACO-2 CELLS; EDIBLE GRAIN; FAGOPYRUM; GERMINATION; HUMANS; IRON; SEEDLINGS;

EID: 84961370219     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.071     Document Type: Article

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