Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferri...

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Detalles Bibliográficos
Autores principales: Gokhale, Aditya S., Mahoney, Raymond R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745525/
https://www.ncbi.nlm.nih.gov/pubmed/26904627
http://dx.doi.org/10.1155/2014/345751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745525/
https://www.ncbi.nlm.nih.gov/pubmed/26904627
http://dx.doi.org/10.1155/2014/345751

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