Nature of the condensed tannins present in the dietary fibre fractions in foods

By Bartolome B.   Jimenez-Ramsey L.M.   Butler L.G.  

Food Chemistry, Vol. 53, Iss. 4, 1995-01 ,pp. : 357-362

Elsevier

Access to resources Recommend Favorite

Oral administration of ferrous sulfate, but not of iron polymaltose or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), results in a substantial increase of non-transferrin-bound iron in healthy iron-adequate men

By Schümann Klaus   Solomons Noel W.   Romero-Abal Maria-Eugenia   Orozco Monica   Weiss Guenter   Marx Jo  

Food & Nutrition Bulletin, Vol. 33, Iss. 2, 2012-06 ,pp. : 128-136

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Protein precipitating capacity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean

By Naczk M.   Amarowicz R.   Zadernowski R.   Shahidi F.  

Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. : 467-471

Elsevier

Access to resources Recommend Favorite

Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents

By Chavan U.D.   Shahidi F.   Naczk M.  

Food Chemistry, Vol. 75, Iss. 4, 2001-12 ,pp. : 509-512

Elsevier

Access to resources Recommend Favorite

Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico

By Sotelo Angela   González-Osnaya Liliana   Sánchez-Chinchillas Argelia   Trejo Alberto  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 1, 2010-02 ,pp. : 29-39

Informa Healthcare

Access to resources Recommend Favorite