Photo by wesual from unsplash
Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by… Click to show full abstract
Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.• The highest Fe uptake was achieved with sourdough bread in a simulated mixed-meal.• The sourdough bread process could be more beneficial for iron nutrition.
Keywords:
iron bioavailability;
sourdough bread;
bioavailability different;
bread;
assessment iron
Journal Title: Food Chemistry
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Food Chemistry
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!