Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells-Reference-Cited by-同舟云学术

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

Published:2019-04 Issue:3 Volume:96 Page:456-464
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Toledo Nataly Maria Viva¹^ORCID,Brigide Priscila²,López‐Nicolás Rubén³,Frontela Carmen³,Ros Gaspar³,Canniatti‐Brazaca Solange Guidolin¹

Affiliation:

1. Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil

2. Post‐Graduation Program on Food Science and Technology Federal University of Espírito Santo Alto Universitário Alegre Brazil

3. Department of Food Science and Nutrition, Faculty of Veterinary Science Regional Campus of International Excellence Campus Mare Nostrum University of Murcia Murcia Spain

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10145

Reference31 articles.

1. Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

2. Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E