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International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 3-4
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Calcium, iron and zinc uptakes by Caco-2 cells from white beans and effect of cooking

Blanca Viadel Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n 46100 Burjassot, Valencia, Spain
,
Reyes Barberá Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n 46100 Burjassot, Valencia, Spain
&
Rosaura Farré Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n 46100 Burjassot, Valencia, SpainCorrespondence[email protected]
Pages 190-197 | Published online: 06 Jul 2009

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Marius Affonfere, Flora Josiane Chadare, Finagnon Toyi Kévin Fassinou, Anita Rachel Linnemann & Kwaku Gyebi Duodu. (2023) In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review. Food Reviews International 39:2, pages 1014-1042.
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Christian Koeder & Federico J. A. Perez-Cueto. (2022) Vegan nutrition: a preliminary guide for health professionals. Critical Reviews in Food Science and Nutrition 0:0, pages 1-38.
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Daniela Erba, Donato Angelino, Alessandra Marti, Federica Manini, Franco Faoro, Federico Morreale, Nicoletta Pellegrini & Maria Cristina Casiraghi. (2019) Effect of sprouting on nutritional quality of pulses. International Journal of Food Sciences and Nutrition 70:1, pages 30-40.
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Articles from other publishers (7)

Shannon Gwala, Clare Kyomugasho, Irene Wainaina, Sofie Rousseau, Marc Hendrickx & Tara Grauwet. (2020) Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility . Food & Function 11:3, pages 2509-2521.
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Priscila Brigide, Nataly Maria Viva de Toledo, Rubén López-Nicolás, Gaspar Ros, Carmen Frontela Saseta & Raquel Vieira de Carvalho. (2019) Fe and Zn in vitro bioavailability in relation to antinutritional factors in biofortified beans subjected to different processes . Food & Function 10:8, pages 4802-4810.
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Antonio Cilla, Reyes Barberá, Gabriel López-García, Virginia Blanco-Morales, Amparo Alegría & Guadalupe Garcia-Llatas. 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 209 239 .
A.M. Ramírez-Ojeda, R. Moreno-Rojas & F. Cámara-Martos. (2018) Mineral and trace element content in legumes (lentils, chickpeas and beans): Bioaccesibility and probabilistic assessment of the dietary intake. Journal of Food Composition and Analysis 73, pages 17-28.
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Christopher P F Marinangeli, Julianne Curran, Susan I Barr, Joanne Slavin, Seema Puri, Sumathi Swaminathan, Linda Tapsell & Carol Ann Patterson. (2017) Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews 75:12, pages 990-1006.
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Brian R. Stephens & James S. Jolliff. 2015. Calcium: Chemistry, Analysis, Function and Effects. Calcium: Chemistry, Analysis, Function and Effects 384 395 .
Mª Victorina Aguilar Vilas. 2015. Calcium: Chemistry, Analysis, Function and Effects. Calcium: Chemistry, Analysis, Function and Effects 46 64 .

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