Bioavailability of elemental iron powder in white wheat bread
نویسندگان
چکیده
منابع مشابه
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty SpragueDawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electroly...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty SpragueDawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electroly...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread.
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty Sprague-Dawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electrol...
متن کاملThe Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery produ...
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ژورنال
عنوان ژورنال: European Journal of Clinical Nutrition
سال: 2004
ISSN: 0954-3007,1476-5640
DOI: 10.1038/sj.ejcn.1601844