Enzymatic treatment of pork protein for the enhancement of iron bioavailability
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON, Canada;
2. Diploma in Food Science and Technology, Singapore Polytechnic, Singapore, Singapore
Funder
Ontario Ministry of Agriculture, Food and Rural Affairs
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2018.1466270
Reference41 articles.
1. Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
2. Individualized Treatment for Iron-deficiency Anemia in Adults
3. Mechanisms of iron metabolism in Caenorhabditis elegans
4. Peptides Isolated from in Vitro Digests of Milk Enhance Iron Uptake by Caco-2 Cells
5. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
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