Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells-Reference-Cited by-同舟云学术

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Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Published:2022-04 Issue: Volume:107 Page:104365
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Teixeira José Luan da Paixão,Pallone Juliana Azevedo Lima^ORCID,Andrade Cristina Delgado^ORCID,Mesías Marta,Seiquer Isabel

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Functional analysis of fructosyl-amino acid oxidases of Aspergillus oryzae;Akazawa;Appl. Environ. Microbiol.,2004

2. Bioavailability of minerals in foods;Alegría-Torán,2015

3. The effect of probiotic Lactobacillus rhamnosus HN001 on the in vitro availability of minerals from cheeses and cheese-like products;Aljewicz;LWT - Food Sci. Technol.,2015

4. Methods No. 934.01, 942.05 and 965.17;AOAC International,2000

5. Method No. 979.13;AOAC International,2006

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3. A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions;Food Research International;2024-06

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