Proteolytic Digestion of Meat Is Not Necessary for Iron Solubilization
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/119/10/1418/23985919/jn1190101418.pdf
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle;International Journal of Food Sciences and Nutrition;2011-02-09
2. Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources;Journal of Food Science;2007-01
3. The Precision of in vitro Methods and Algorithms for Predicting the Bioavailability of Dietary Iron;International Journal for Vitamin and Nutrition Research;2005-11-01
4. Iron nutrition in the UK: getting the balance right;Proceedings of the Nutrition Society;2004-11
5. Carbohydrate Fractions from Cooked Fish Promote Iron Uptake by Caco-2 Cells;The Journal of Nutrition;2004-07-01
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