Effects of Heat Treatment of Casein in the Presence of Reducing Sugars on Calcium Bioavailability: in Vitro and in Vivo Assays-Reference-Cited by-同舟云学术

Effects of Heat Treatment of Casein in the Presence of Reducing Sugars on Calcium Bioavailability: in Vitro and in Vivo Assays

Published:2001-01-26 Issue:2 Volume:49 Page:1049-1055
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Seiquer Isabel¹,Aspe Teresa¹,Vaquero Pilar¹,Navarro Pilar¹

Affiliation:

1. Unidad de Nutrición Animal, Estación Experimental del Zaidín, CSIC, 18100 Granada, Spain, and Instituto de Nutrición y Bromatología (CSIC-UCM), Facultad de Farmacia, Ciudad Universitaria, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001008v

Reference43 articles.

1. Biochemical properties of regulatory peptides derived from mil proteins

2. Dietary Impact of Food Processing

3. Formation of acid-heat-induced skim milk gels in the pH range 5·0–5·7: effect of the addition of salts and calcium chelating agents

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