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Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants

โœ Scribed by Wilhelmina Kalt


Book ID
108826152
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
152 KB
Volume
70
Category
Article
ISSN
0022-1147

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โœ T. Hazell; I. T. Johnson ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 530 KB

Selectedprocessed foods were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi-permeable membrane was used as an index of bioavailability. Certain food processing procedures appeared to greatly enhance the proportion of diffusible iron. Many o