Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model-Reference-Cited by-同舟云学术

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Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

Published:2018-12-03 Issue:4 Volume:54 Page:1256-1264
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

O'Flaherty Elisabeth A. A.¹,Tsermoula Paraskevi¹,O'Neill Eileen E.¹^ORCID,O'Brien Nora M.¹^ORCID

Affiliation:

1. School of Food and Nutritional Sciences University College Cork Western Road Cork T12 YN60 Ireland

Funder

Irish Government

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14049

Reference46 articles.

1. In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations

2. L-α-Glycerophosphocholine Contributes to Meat's Enhancement of Nonheme Iron Absorption

3. Free radicals and the etiology of colon cancer

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1. Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies;Food Chemistry;2025-01

2. Edible Offal as a Valuable Source of Nutrients in the Diet—A Review;Nutrients;2024-05-24

3. Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food;Foods;2023-03-23

4. The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed;Potravinarstvo Slovak Journal of Food Sciences;2022-07-04

5. Iron Absorption: Factors, Limitations, and Improvement Methods;ACS Omega;2022-06-10

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