Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing-Reference-Cited by-同舟云学术

Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

Published:2019-01-11 Issue:5 Volume:60 Page:826-843
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Rousseau Sofie¹^ORCID,Kyomugasho Clare¹,Celus Miete¹^ORCID,Hendrickx Marc E. G.¹^ORCID,Grauwet Tara¹^ORCID

Affiliation:

1. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium

Funder

Research Foundation Flanders

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1552243

Reference210 articles.

1. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

2. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

3. Organic Acids

4. Effect of Calcium, Tannic Acid, Phytic Acid and Pectin over Iron Uptake in an In Vitro Caco-2 Cell Model

5. The Epidemiology of Global Micronutrient Deficiencies

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