Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact o...

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Detalles Bibliográficos
Autores principales: Rodriguez-Ramiro, I., Brearley, C.A., Bruggraber, S.F.A., Perfecto, A., Shewry, P., Fairweather-Tait, S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5380216/
https://www.ncbi.nlm.nih.gov/pubmed/28317782
http://dx.doi.org/10.1016/j.foodchem.2017.01.130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5380216/
https://www.ncbi.nlm.nih.gov/pubmed/28317782
http://dx.doi.org/10.1016/j.foodchem.2017.01.130

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