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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Lyophilization decreases the formation of dialyzable iron by extraction and digestion of chicken breast muscle

Nilesh B. Karava Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USA
&
Raymond R. Mahoney Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USACorrespondence[email protected]
Pages 397-403 | Published online: 09 Feb 2011

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Nilesh B. Karava & Raymond R. Mahoney. (2012) Heating chicken breast muscle reduces the amount of dialyzable iron after extraction and digestion. International Journal of Food Sciences and Nutrition 63:3, pages 332-337.
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Articles from other publishers (3)

Ewelina Eckert, Fatemeh Bamdad & Lingyun Chen. (2014) Metal solubility enhancing peptides derived from barley protein. Food Chemistry 159, pages 498-506.
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Haohao Wu, Suqin Zhu, Mingyong Zeng, Zunying Liu, Shiyuan Dong, Yuanhui Zhao, Hai Huang & Y. Martin Lo. (2014) Enhancement of Non-heme Iron Absorption by Anchovy ( Engraulis japonicus ) Muscle Protein Hydrolysate Involves a Nanoparticle-Mediated Mechanism . Journal of Agricultural and Food Chemistry 62:34, pages 8632-8639.
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Aditya S. Gokhale & Raymond R. Mahoney. (2014) Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins. International Journal of Food Science 2014, pages 1-6.
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