In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review-Reference-Cited by-同舟云学术

In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review

Published:2021-05-31 Issue: Volume: Page:1-29
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Affonfere Marius¹²,Chadare Flora Josiane¹²,Fassinou Finagnon Toyi Kévin¹²,Linnemann Anita Rachel³,Duodu Kwaku Gyebi⁴

Affiliation:

1. Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin

2. Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou

3. Food Quality and Design, (FQD/WUR), Wageningen University and Research, Wageningen, The Netherlands

4. Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1928692

Reference130 articles.

1. Nosratpour, M.; Jafari, S. M. Bioavailability of Minerals (Ca, Mg, Zn, K, Mn, Se) in Food Products. 2019, 7.

2. The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

3. Home fortification of foods with multiple micronutrient powders for health and nutrition in children under two years of age (Review)

4. Micronutrient fortification of food and its impact on woman and child health: a systematic review

5. The Epidemiology of Global Micronutrient Deficiencies

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