Effect of Zn concentration, Ca source, percent milkfat and homogenization on Ca, Fe and Zn solubility in wheat cereal systems under simulated gastrointestinal pH

An in vitro sequential pH treatment, simulating the gastrointestinal tract, was used to evaluate effects of Zn fortification, source of Ca and milk type (skim, 1 and 2% fat, homogenized and unhomogenized whole) on Ca, Fe and Zn solubility in moderately (MF) and highly fortified (HF) whole wheat cere...

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Veröffentlicht in:	Journal of food science 1991-01, Vol.56 (1), p.146-150
Hauptverfasser:	Nadeau, D.B. (Massachusetts Agricultural Experiment Station, Univ. of Massachusetts, Amherst, MA), Clydesdale, F.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences BLE CALCIO CALCIUM Cereal and baking product industries CEREALE POUR PETIT DEJEUNER CEREALES PARA DESAYUNO CINC COMPOSICION DE LA CANAL COMPOSITION DE LA CARCASSE CORPS GRAS Dairy products EXPERIMENTACION IN VITRO EXPERIMENTATION IN VITRO FER Food Food industries Food processing industry Fundamental and applied biological sciences. Psychology Grain GRASAS HIERRO HOMOGENEISATION HOMOGENEIZACION LAIT LECHE Minerals SOLUBILIDAD SOLUBILITE TRIGO ZINC
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