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Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women.
Scheuchzer, Pornpimol; Zimmerman, Michael B; Zeder, Christophe; Sánchez-Ferrer, Antoni; Moretti, Diego.
Afiliação
  • Scheuchzer P; ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland.
  • Zimmerman MB; ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland.
  • Zeder C; ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland.
  • Sánchez-Ferrer A; ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Food & Soft Materials, Zurich, Switzerland.
  • Moretti D; Technical University of Munich, School of Life Sciences, Wood Research Munich (HFM), Munich, Germany.
J Nutr ; 152(5): 1220-1227, 2022 05 05.
Article em En | MEDLINE | ID: mdl-34967894
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Ferro Limite: Adult / Female / Humans Idioma: En Revista: J Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Suíça
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Ferro Limite: Adult / Female / Humans Idioma: En Revista: J Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Suíça