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International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 1
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Original

In vitro determination of calcium bioavailability of milk, dairy products and infant formulas

Gülfem Ünal Department of Dairy Technology, Ege University, Bornova, İzmir, TurkeyCorrespondence[email protected]
,
Sedef Nehir El Department of Food Engineering, Ege University, Bornova, İzmir, Turkey
&
Sevda Kiliç Department of Dairy Technology, Ege University, Bornova, İzmir, Turkey
Pages 13-22 | Published online: 06 Jul 2009

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Anthony Fardet, Didier Dupont, Laurie-Eve Rioux & Sylvie L. Turgeon. (2019) Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Critical Reviews in Food Science and Nutrition 59:13, pages 1987-2010.
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Articles from other publishers (28)

Trung T. Nguyen, Thanh Hoang, Tuyet Pham, Vi Khanh Truong, Xuan Luo, Jian Qin & Wei Zhang. (2023) High Solubility and Bioavailability of Lobster Shell-Derived Calcium for Significantly Proliferating Bone and Skin Cells In Vitro. Marine Drugs 21:6, pages 358.
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José Luan da Paixão Teixeira, Juliana Azevedo Lima Pallone, Cristina Delgado Andrade, Marta Mesías & Isabel Seiquer. (2022) Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells. Journal of Food Composition and Analysis 107, pages 104365.
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Tianyang Wang, Steve Flint & Jon Palmer. (2021) Heterogeneous response of Geobacillus stearothermophilus biofilms to calcium. International Dairy Journal 116, pages 104961.
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Ulisa Pachekrepapol, Nutthaporn Somboonchai & Warit Krimjai. (2020) Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides. Journal of Food Processing and Preservation 45:1.
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Jing Wang, Kataneh Aalaei, Leif H. Skibsted & Lilia M. Ahrné. (2020) Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins. Foods 9:12, pages 1873.
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Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak, Joanna Barłowska & Beata Kuczyńska. (2020) The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals 10:10, pages 1800.
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Kirthika P & Janci Rani P R. (2019) Identification of functional properties of non-timber forest produce and locally available food resources in promoting food security among Irula tribes of South India. Journal of Public Health 28:5, pages 503-515.
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Jing Wang, Kataneh Aalaei, Leif H. Skibsted & Lilia M. Ahrné. (2020) Bioaccessibility of calcium in freeze-dried yogurt based snacks. LWT 129, pages 109527.
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Simran Kaur Arora & Ashok A. Patel. (2019) In vivo effect of two different dietary fiber blends on the milk calcium bioavailability. Journal of Food Science and Technology 56:4, pages 2126-2133.
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María Cristina Perotti, Carina Viviana Bergamini, Claudia Inés Vénica, María Ayelén Vélez, Irma Verónica Wolf & Erica Hynes. 2019. Milk-Based Beverages. Milk-Based Beverages 173 238 .
Viviane Cristina Toreti Theodoropoulos, Mariana Amarante Turatti, Ralf Greiner, Gabriela Alves Macedo & Juliana Azevedo Lima Pallone. (2018) Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink. Food Research International 108, pages 68-73.
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Marek Aljewicz, Elżbieta Tonska, Jerzy Juskiewicz & Grażyna Cichosz. (2018) The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats. Journal of Functional Foods 44, pages 191-200.
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L.L. Zhao, X.L. Wang, Z.P. Liu, W.H. Sun, Z.Y. Dai, F.Z. Ren & X.Y. Mao. (2018) Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. LWT 88, pages 35-42.
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. 2017. Nutrition, Immunity, and Infection. Nutrition, Immunity, and Infection 465 520 .
Ravinder Kaushik, Bhawana Sachdeva & Sumit Arora. (2017) Effect of calcium and vitamin D 2 fortification on quality characteristics of dahi . International Journal of Dairy Technology 70:2, pages 269-276.
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Marette André, Picard-Deland Éliane & Fernandez Melissa Anne. 2017. Yogurt: Roles in Nutrition and Impacts on Health. Yogurt: Roles in Nutrition and Impacts on Health 3 22 .
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan & Paul L. H. McSweeneyY. C. O’Callaghan, T. P. O’Connor & N. M. O’Brien. 2017. Fundamentals of Cheese Science. Fundamentals of Cheese Science 715 730 .
Triana Bergillos-Meca, Carmen Cabrera-Vique, Reyes Artacho, Miriam Moreno-Montoro, Miguel Navarro-Alarcón, Manuel Olalla, Rafael Giménez, Isabel Seiquer & Maria Dolores Ruiz-López. (2015) Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats’ milk?. Food Chemistry 187, pages 314-321.
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Marek Aljewicz & Grażyna Cichosz. (2015) The effect of probiotic Lactobacillus rhamnosus HN001 on the in vitro availability of minerals from cheeses and cheese-like products. LWT - Food Science and Technology 60:2, pages 841-847.
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Miguel Angel de la Fuente & Manuela Juárez. 2015. Handbook of Mineral Elements in Food. Handbook of Mineral Elements in Food 645 668 .
Marek Aljewicz, Ewa Siemianowska, Grażyna Cichosz & Elżbieta Tońska. (2014) The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese. Journal of Dairy Science 97:8, pages 4824-4831.
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Shivani Sahni, Katherine L. Tucker, Douglas P. Kiel, Lien Quach, Virginia A. Casey & Marian T. Hannan. (2013) Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study. Archives of Osteoporosis 8:1-2.
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Shivani Sahni, Douglas P. Kiel & Marian T. Hannan. 2013. Nutritional Influences on Bone Health. Nutritional Influences on Bone Health 307 313 .
Eveline M. Ibeagha‐Awemu, Patrick M. Kgwatalala & Xin Zhao. 2009. Bioactive Components in Milk and Dairy Products. Bioactive Components in Milk and Dairy Products 363 377 .
Gurmeet Singh & Kasiviswanathan Muthukumarappan. (2008) Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT - Food Science and Technology 41:7, pages 1145-1152.
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MUGE ISLETEN & YONCA KARAGUL-YUCEER. (2008) EFFECTS OF FUNCTIONAL DAIRY BASED PROTEINS ON NONFAT YOGURT QUALITY. Journal of Food Quality 31:3, pages 265-280.
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M. Champ. 2008. Technology of Functional Cereal Products. Technology of Functional Cereal Products 126 156 .

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