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The influence of beverages and condiments on in vitro estimated iron availability from wheat flour and potato

โœ Scribed by T. Hazell; I.T. Johnson

Book ID
103709772
Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
556 KB
Volume
27
Category
Article
ISSN
0308-8146

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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