Effect of inclusion of key foods on in vitro iron bioaccessibility in composite meals

Author:

Singh Anamika,Bains Kiran,Kaur Harpreet

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference19 articles.

1. Allen L H and Ahluwalia N (1997) Improving iron status through diet. The application of knowledge concerning dietary iron bioaccessibility in human populations. OMNI - Opportunities for Micronutrient Interventions. Washington, DC, John Snow Inc. /OMNI Project, United States Agency for International Development (USAID)

2. Argyri K, Birba A, Miller DD, Komaitis M, Kapsokefalou (2008) Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New development. J Food Chemistry 113:602–607

3. Bains K, Aggarwal R and Barakoti L (2006) Development and impact of iron-rich mungbean recipes. Proceedings of Final Workshop of project ‘Improving income and nutrition by incorporating mungbean in cereal fallows in the Indo-Gangetic plains of South Asia’. AVRDC- World Vegetable Center Publication, Shanhua, Taiwan

4. Cook JD, Monsen ER (1977) Vitamin C, the common cold and iron absorption. Am J Clin Nutr 30:235–241

5. D’Souza SW, Lakhani P, Waters HM, Boardman KM, Cinkotai KI (1987) Iron deficiency in ethnic minorities: association with dietary fibre and phytate. Early Hum Dev 15:103–111

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