Cargando…

Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients

Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioacces...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Canchuan, Miao, Xi, Du, Sen, Zhang, Ting, Chen, Lizhao, Liu, Yang, Zhang, Li
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137893/ https://www.ncbi.nlm.nih.gov/pubmed/37107446 http://dx.doi.org/10.3390/foods12081653

Ejemplares similares

Investigation of bioaccessibility of Cu, Fe, Mn, and Zn in market vegetables in the colon using PBET combined with SHIME
por: Yin, Naiyi, et al.
Publicado: (2017)

Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels
por: de Camargo, Anice Milbratz, et al.
Publicado: (2022)

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients
por: Gómez-Maqueo, Andrea, et al.
Publicado: (2020)

A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks
por: Costa-Pérez, Antonio, et al.
Publicado: (2022)

The Effects of Food on Cannabidiol Bioaccessibility
por: Mozaffari, Khadijeh, et al.
Publicado: (2021)

Cooking up Change: DEIB Principles as Key Ingredients in Nutrition and Culinary Medicine Education
por: Ring, Melinda, et al.
Publicado: (2023)

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
por: Melini, Valentina, et al.
Publicado: (2020)

Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient
por: Missaoui, Meriam, et al.
Publicado: (2020)

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
por: Hajas, Lívia, et al.
Publicado: (2022)

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
por: Tomé-Sánchez, Irene, et al.
Publicado: (2021)

Association mapping unveils favorable alleles for grain iron and zinc concentrations in lentil (Lens culinaris subsp. culinaris)
por: Singh, Akanksha, et al.
Publicado: (2017)

Mineral Composition and Bioaccessibility in Rocket and Purslane after Zn Biofortification Process
por: D’Imperio, Massimiliano, et al.
Publicado: (2022)

Bioaccessibility assessment of stable elements and (210)Po in food
por: Roselli, Carla, et al.
Publicado: (2020)

Biotransformation and bioaccessibility of active ingredients from Radix Astragali by Poria cocos during solid-state fermentation and in vitro digestion and antioxidant activity evaluation
por: Chen, Cai-Yun, et al.
Publicado: (2023)

Bioaccessibility of Difenoconazole in Rice Following Industry Standard Processing and Preparation Procedures
por: Craggs, M., et al.
Publicado: (2020)

Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds
por: Cantele, Carolina, et al.
Publicado: (2022)

Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications
por: Zhang, Yaqiong, et al.
Publicado: (2023)

Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods
por: Nicolescu, Alexandru, et al.
Publicado: (2023)

Seaweed Polysaccharides (Laminarin and Fucoidan) as Functional Ingredients in Pork Meat: An Evaluation of Anti-Oxidative Potential, Thermal Stability and Bioaccessibility
por: Moroney, Natasha C., et al.
Publicado: (2015)

Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility
por: Cheng, Ce, et al.
Publicado: (2020)

Probiotics: functional food ingredients with the potential to reduce hypertension
por: Chen, Zouquan, et al.
Publicado: (2023)

Study of the Glycerol Hydrogenolysis Reaction on Cu, Cu–Zn, and Cu–ZnO Clusters
por: Singh, Ram, et al.
Publicado: (2022)

Biotechnology and food ingredients
Publicado: (1991)

Integrated Nutrition and Culinary Education in Response to Food Insecurity in a Public University
por: Matias, Susana L, et al.
Publicado: (2021)

Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications
por: Schmidt, Charlotte Vinther, et al.
Publicado: (2022)

The consumption of culinary preparations and ultra-processed food is associated with handgrip strength in teenagers
por: Confortin, Susana Cararo, et al.
Publicado: (2022)

Effects of Dietary Supplements on the Bioaccessibility of Se, Zn and Cd in Rice: Preliminary Observations from In Vitro Gastrointestinal Simulation Tests
por: Zhang, Ru, et al.
Publicado: (2020)

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
por: Lavelli, Vera, et al.
Publicado: (2021)

Current Knowledge on Pathogenicity and Management of Stemphylium botryosum in Lentils (Lens culinaris ssp. culinaris Medik)
por: Das, Arpita, et al.
Publicado: (2019)

Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook
por: Policastro, Peggy, et al.
Publicado: (2023)

Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants
por: Vitali Čepo, Dubravka, et al.
Publicado: (2020)

Editorial: Bioaccessibility of food-derived bioactive components and their health-promoting mechanisms
por: Ren, Tian
Publicado: (2023)

Cu-doped ZnO nanorod arrays: the effects of copper precursor and concentration
por: Babikier, Musbah, et al.
Publicado: (2014)

Serum concentrations of Cu, Se, Fe and Zn in patients diagnosed with pancreatic cancer
por: Lener, Marcin, et al.
Publicado: (2015)

Bioaccessibility of Marine Carotenoids
por: Viera, Isabel, et al.
Publicado: (2018)

Trophic transfer of Cu, Zn, Cd, and Cr, and biomarker response for food webs in Taihu Lake, China
por: Zuo, Jinxing, et al.
Publicado: (2018)

COVID-19 & culinary behaviours of Australian household food gatekeepers: A qualitative study
por: Ronto, Rimante, et al.
Publicado: (2021)

Functional Foods for Health: The Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables and Culinary Herbs
por: Fernandes, Ana S., et al.
Publicado: (2023)

Contaminant Binding and Bioaccessibility in the Dust From the Ni‐Cu Mining/Smelting District of Selebi‐Phikwe (Botswana)
por: Ettler, Vojtěch, et al.
Publicado: (2022)

Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
por: Zhang, Shangwei, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_vr8qcmu5as6k7l49gpc54d1ces