Influence of the sulphydryl content of animal proteins on in vitro bioavailability of non-haem iron

Author： Mulvihill B.   Morrissey P.A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.1, 1998-01, pp. : 1-7

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

By Li Yanan   Jiang Han   Huang Guangrong  

Nutrients, Vol. 9, Iss. 6, 2017-06 ,pp. : 609-609

MDPI

Access to resources Recommend Favorite

Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes

By Suma R. C.   Sheetal Gupta   Jyothi Lakshmi   Prakash Jamuna  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 8, 2007-12 ,pp. : 637-643

Informa Healthcare

Access to resources Recommend Favorite

Statistical model for predicting non-heme iron bioavailability from vegetarian meals

By Chiplonkar Shashi   Agte Vaishali  

International Journal of Food Sciences and Nutrition, Vol. 57, Iss. 7-8, 2006-11 ,pp. : 434-450

Informa Healthcare

Access to resources Recommend Favorite

In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron

By Nayak B.   Nair K.M.  

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 545-550

Elsevier

Access to resources Recommend Favorite

In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits

By Govindaraj Thara   KrishnaRau Leelavathi   Prakash Jamuna  

Food & Nutrition Bulletin, Vol. 28, Iss. 3, 2007-09 ,pp. : 299-306

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite