Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes-Reference-Cited by-同舟云学术

Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes

Published:2019 Issue:8 Volume:10 Page:4802-4810
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Brigide Priscila¹²³⁴^ORCID,de Toledo Nataly Maria Viva⁵⁶⁷⁸⁹,López-Nicolás Rubén¹⁰¹¹¹²¹³^ORCID,Ros Gaspar¹⁰¹¹¹²¹³,Frontela Saseta Carmen¹⁰¹¹¹²¹³,de Carvalho Raquel Vieira¹²³⁴

Affiliation:

1. Post-Graduation Program on Food Science and Technology

2. Federal University of Espírito Santo (UFES)

3. Alegre

4. Brazil

5. Department of Agri-Food Industry

6. Food & Nutrition

7. “Luiz de Queiroz” College of Agriculture

8. University of São Paulo

9. Piracicaba

10. Department of Food Science and Nutrition

11. Faculty of Veterinary Science Regional Campus of International Excellence Campus Mare Nostrum

12. University of Murcia

13. Spain

Abstract

The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Empresa Brasileira de Pesquisa Agropecuária

Universidad de Murcia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00199A

Reference41 articles.

1. The Association between Socioeconomic Characteristics and Consumption of Food Items among Brazilian Industry Workers