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Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes

Hemalatha, Sreeramaiah and Gautam, Smita and Platel, Kalpana and Srinivasan, Krishnapura (2009) Influence of exogenous iron, calcium, protein and common salt on the bioaccessibility of zinc from cereals and legumes. Journal of Trace Elements in Medicine and Biology, 23 (2). pp. 75-83. ISSN 0946-672X

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Abstract

We have earlier reported the zinc bioaccessibility from cereals and pulses and documented the influence of heat processing, germination and fermentation on the same. In the present study, we have assessed the influence of exogenous iron and calcium equivalent to their supplemental levels on the bioaccessibility of zinc from food grains that generally are the major components of meal in India. Bioaccessibility measurement was made by a procedure involving equilibrium dialysis during simulated gastrointestinal digestion. Exogenous iron equivalent to therapeutic levels (5

Item Type: Article
Uncontrolled Keywords: Zinc bioaccessibility Dialyzability Exogenous iron Exogenous calcium Exogenous protein
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jun 2017 06:38
Last Modified: 27 Jun 2017 06:38
URI: http://ir.cftri.com/id/eprint/9043

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