Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption-Reference-Cited by-同舟云学术

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Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption

Published:2012-02-02 Issue:1 Volume:67 Page:50-56
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Sanz-Penella Juan Mario,Laparra José Moisés,Sanz Yolanda,Haros Monika

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-011-0269-6.pdf

Reference26 articles.

1. Beard J, Stoltzfus R (2001) Iron-deficiency anemia: Reexamining the nature and magnitude of the public health problem – Foreword. J Nutr 131:563S–563S

2. Hurrell RF (2002) How to ensure adequate iron absorption from iron-fortified food. Nutr Rev 60:S7–S15

3. Bodroza-Solarov M, Filiocev B, Kevresan Z, Mandic A, Simurina O (2008) Quality of bread supplemented with popped Amaranthus cruentus grain. J Food Process Eng 31:602–618

4. Chavan JK, Kadan SS (1993) Nutritional enrichment of bakery products by supplementation with nonwheat flours. Crit Rev Food Sci 33:189–226

5. Alvarez-Jubete L, Arendt EK, Gallagher E (2010) Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Tech 21:106–113

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4. Impacts and Industrial Applications of Phytic Acid and Phytase;Journal of Pure and Applied Microbiology;2022-10-19

5. ВИРОБНИЦТВО АМАРАНТУ В УКРАЇНІ: СТАН І ПЕРСПЕКТИВИ;ПРОДОВОЛЬЧІ РЕСУРСИ;2022-07-29

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