✦ LIBER ✦

Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco-2 Cell Culture Method

✍ Scribed by A.C. Yeung; R.P. Glahn; D.D. Miller

Book ID: 108823704
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 544 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb09554.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A comparison of iron availability from c

A comparison of iron availability from commercial iron preparations using an in vitro digestion/caco-2 cell culture model

✍ Raymond P Glahn; Mark Rassier; Matthew I Goldman; Olivia A Lee; Jennifer Cha 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 298 KB

Bioavailability of Elemental Iron Powder

Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion/Caco-2 Cell Culture Model

✍ Chi Kong Yeung; Dennis D. Miller; Zhiqiang Cheng; Raymond E Glahn 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 323 KB

Assessment of iron bioavailability from

Assessment of iron bioavailability from twenty elite late-maturing tropical maize varieties using an in vitro digestion/Caco-2 cell model

✍ Sylvester O Oikeh; Abebe Menkir; Bussie Maziya-Dixon; Ross M Welch; Raymond P Gl 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 94 KB

Development of a three-tier in vitro sys

Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion

✍ Stine Bering; Klaus Bukhave; Marianne Henriksen; Brittmarie Sandström; Sandra Pa 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 243 KB 👁 1 views

## Abstract A three‐tier Caco‐2 cell system was developed to assess simultaneously iron dialysability, uptake and transport across the Caco‐2 monolayer from an __in vitro__ digested food matrix. The effect of lactate (0–200 mmol L^−1^) on iron absorption from rye bread subjected to simulated peptic