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International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 7-8
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Original

Comparative analysis of influence of promoters and inhibitors on in vitro available iron using two methods

A. Jyothi Lakshmi Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore, India
,
Sheetal Gupta Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore, India
&
Dr >Jamuna Prakash Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore, IndiaCorrespondence[email protected]
Pages 559-569 | Published online: 06 Jul 2009

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Read on this site (2)

Kalpana Platel & Krishnapura Srinivasan. (2016) Bioavailability of Micronutrients from Plant Foods: An Update. Critical Reviews in Food Science and Nutrition 56:10, pages 1608-1619.
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Sheetal Gupta, Crassina A. Shimray & G. Venkateswara Rao. (2012) Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. International Journal of Food Sciences and Nutrition 63:4, pages 411-420.
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Articles from other publishers (11)

Aishwarya Jaiswal & A Jyothi Lakshmi. (2022) Maximising the bioaccessibility of iron and zinc of a complementary food mix through multiple strategies. Food Chemistry 372, pages 131286.
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Shivalli Nagaraj Bhavya & Jamuna Prakash. (2021) Nutritional properties of iron fortified flatbreads enriched with greens and legumes. Journal of Food Processing and Preservation 45:5.
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Shyamala B. Nagarajaiah, Manasa G. Ramakrishna & Jamuna Prakash. (2019) Nutritional, Antioxidant and Sensory Properties of Value Added Muffins. Current Nutrition & Food Science 15:5, pages 454-466.
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Morteza Oghbaei & Jamuna Prakash. (2016) Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. Journal of Food Science and Technology 54:4, pages 880-889.
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Vandana Joshi, Prachi Thatte, Jamuna Prakash & A. Jyothi Lakshmi. (2014) Effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc. LWT - Food Science and Technology 59:1, pages 540-546.
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Morteza Oghbaei & Jamuna Prakash. (2012) Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet ( Eleusine coracana ) . Journal of the Science of Food and Agriculture 92:11, pages 2281-2290.
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PRACHI THATTE, D. INDRANI & JYOTHI LAKSHMI A. (2011) RETENTION AND BIOACCESSIBILITY OF β-CAROTENE FROM NATURAL AND SYNTHETIC SOURCES ON BAKING. Journal of Food Quality 34:6, pages 403-412.
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C. Frontela, G. Ros & C. Martínez. (2011) Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing. Journal of Cereal Science 54:1, pages 173-179.
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Carmen Frontela, Gaspar Ros & Carmen Martínez. (2009) Iron and calcium availability from digestion of infant cereals by Caco-2 cells. European Food Research and Technology 228:5, pages 789-797.
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Elizabeth A. Milward, Surinder K. Baines, Matthew W. Knuiman, Helen C. Bartholomew, Mark L. Divitini, David G. Ravine, David G. Bruce & John K. Olynyk. (2008) Noncitrus Fruits as Novel Dietary Environmental Modifiers of Iron Stores in People With or Without HFE Gene Mutations. Mayo Clinic Proceedings 83:5, pages 543-549.
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Elizabeth A. Milward, Surinder K. Baines, Matthew W. Knuiman, Helen C. Bartholomew, Mark L. Divitini, David G. Ravine, David G. Bruce & John K. Olynyk. (2008) Noncitrus Fruits as Novel Dietary Environmental Modifiers of Iron Stores in People With or Without HFE Gene Mutations. Mayo Clinic Proceedings 83:5, pages 543-549.
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