In Vitro Iron Availability from Insects and Sirloin Beef

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 44, 2016, Pages 8420-8424

  Latunde Dada, Gladys O ^a,c   Yang, Wenge ^b   Vera Aviles, Mayra ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b NINGBO UNIVERSITY   (China)

^c KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

bioavailability; insects; sirloin; solubility; whole wheat

Indexed keywords

BEEF; BIOCHEMISTRY; CALCIUM; INDUCTIVELY COUPLED PLASMA; MANGANESE; MEATS; MINERALS; OPTICAL EMISSION SPECTROSCOPY; PROTEINS; SOLUBILITY; SPECTROMETRY; ZINC;

BIOAVAILABILITY; INDUCTIVELY COUPLED PLASMA-OPTICAL EMISSION SPECTROMETRY; INSECTS; IRON BIOAVAILABILITY; NUTRIENT COMPOSITION; SIRLOIN; WHOLE WHEAT FLOURS; WHOLE-WHEAT;

IRON;

FERRITIN; IRON; MINERAL;

ANIMAL; BIOAVAILABILITY; CACO-2 CELL LINE; CAELIFERA; CHEMISTRY; GRYLLIDAE; HUMAN; INSECT; METABOLISM; RED MEAT; SOLUBILITY; TENEBRIO; WHEAT;

ANIMALS; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; FERRITINS; GRASSHOPPERS; GRYLLIDAE; HUMANS; INSECTS; IRON; MINERALS; RED MEAT; SOLUBILITY; TENEBRIO; TRITICUM;

EID: 84994796607     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03286     Document Type: Article

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