Influence of food processing on iron availability in vitro from extruded maize‐based snack foods

No abstract is available for this paper.

• Publication year

  1989

• Venue

  Journal of the Science of Food and Agriculture

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1002/JSFA.2740460315
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• The influence of beverages and condiments on in vitro estimated iron availability from wheat flour and potato

  1988cited by this paper
• Effects of food processing and fruit juices on in-vitro estimated iron availability from cereals, vegetables and fruits

  1987cited by this paper
• Phytates and the inhibitory effect of bran on iron absorption in man.

  1987cited by this paper
• The effect of extrusion cooking on iron absorption from maize and potato.

  1987cited by this paper
• In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

  1987cited by this paper
• Extrusion cooking of a high-fibre cereal product

  1986cited by this paper
• Minerals in foods: dietary sources, chemical forms, interactions, bioavailability.

  1985cited by this paper
• The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables

  1983cited by this paper
• Effects of heat processing diet mixtures on bioavailability of iron

  1983cited by this paper
• Iron Chemistry and Bioavailability in Food Processing

  1982cited by this paper
• A comparison of in vivo and in vitro methods for determining availability of iron from meals.

  1981cited by this paper
• An in vitro method for estimation of iron availability from meals.

  1981cited by this paper
• EFFECT OF BAKING ON THE FORMS OF IRON IN IRON‐ENRICHED FLOUR

  1980cited by this paper
• Iron sources used in food fortification and their changes due to food processing.

  1979cited by this paper
• "Effects of heat and pressure processing on the relative biological value of selected dietary supplemental inorganic iron salts as determined by chick hemoglobin repletion assay".

  1978cited by this paper
• Studies on the fortification of cane sugar with iron and ascorbic acid

  1975cited by this paper
• Distribution of phytate and nutritionally important elements among the morphological components of cereal grains

  1972cited by this paper
• HIPPURIC-ACID EXCRETION AND URINE VOLUME

  1943cited by this paper
• IRON EXCHANGES OF ADULTS ON WHITE AND BROWN BREAD DIETS

  1942cited by this paper

• Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

  2021cites this paper
• Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals

  2020cites this paper
• Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.

  2019cites this paper
• Effect of extrusion on folic acid concentration and mineral element dialyzability in Great Northern beans (Phaseolus vulgaris L.).

  2018cites this paper
• Fortification des farines tropicales par l’introduction de proteines vegetales et de champignons comestibles

  2017cites this paper
• Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z.

  2016cites this paper
• Protein iron and zinc content and bioaccessibility of a ready-to-eat sorghum and cowpea meal developed for 2-to 5-year old African children

  2016cites this paper
• DEVELOPMENT OF INSTANT MAIZE PORRIDGE USING EXTRUSION TECHNOLOGY

  2016cites this paper
• Raw Materials for Extrusion of Foods

  2016cites this paper
• Extrusion Cooking Technology for Foods : A Review

  2016cites this paper
• Improving the Health Impacts of Whole Grains through Processing : Resistant Starch , Dietary Fiber Solubility , and Mineral Bioaccessibility By

  2016cites this paper
• FORMULATION OF FUNCTIONAL FOODS OF KODO MILLET (Paspalum scrobiculatum) ENRICHED WITH PROBIOTICS AND TO EVALUATE THEIR HEALTH POTENTIAL

  2015cites this paper
• Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

  2015cites this paper
• Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein

  2014cites this paper
• Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures

  2014cites this paper
• Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility

  2014cites this paper
• Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour

  2013cites this paper
• Approaches for delivery of heat sensitive nutrients through food systems for selection of appropriate processing techniques: a review.

  2013cites this paper
• Exploring the extrusion cooking behavior of Maize-A Review

  2012cites this paper
• Nutritional Changes during Extrusion Cooking

  2011cites this paper
• Extrusion texturized dairy proteins: processing and application.

  2011cites this paper
• Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

  2011cites this paper
• Effect of extrusion processing on the nutritional value and tannin content of sorghum – soybean composite supplementary product

  2011cites this paper
• Maize: A Paramount Staple Crop in the Context of Global Nutrition.

  2010cites this paper
• Conditions d'utilisation d'un "cuiseur-extrudeur à très faible coût" pour la fabrication de farines infantiles au Vietnam

  2008cites this paper
• 14 – Extrusion cooking

  2002cites this paper
• 6 – Extrusion and nutritional quality

  2001cites this paper
• The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals

  2001cites this paper
• Bioavailability of Minerals from Cereals

  2001cites this paper
• Impact of processing on bioavailability examples of minerals in foods

  1998cites this paper
• EFFECT OF SUPPLEMENTARY MICROBIAL PHYTASE TO A MAIZE-SOYA DIET ON THE AVAILABILITY OF CALCIUM, PHOSPHORUS, MAGNESIUM AND ZINC : IN VITRO DIALYSABILITY IN COMPARISON WITH APPARENT ABSORPTION IN GROWING RATS

  1997cites this paper
• Effect of processing on iron bioavailability of extruded bovine lung

  1997cites this paper
• THE INFLUENCE of EXTRUSION PROCESSING ON IRON DIALYZABILITY, PHYTATES and TANNINS IN LEGUMES

  1995cites this paper
• Prediction of the bioavailability of minerals and trace elements in foods : the influence of dietary fibre, phytic acid and other food components on the in vitro availability of calcium, magnesium, iron, copper and zinc

  1992cites this paper
• In‐vitro iron dialysability from legumes: Influence of phytate and extrusion cooking

  1991cites this paper
• Effect of food processing and preparation on mineral utilization.

  1991cites this paper