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  • 1985-1989  (3)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Effect of Various Soy Protein Products on Retention of Nonheme Iron from a Casein Test Meal or from Soy-Based Test Meals (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of soy product processing on whole-body 59Fe retention by the rat was examined. Some, but not all, soy protein products present in the diet previous to a casein-based radiolabeled test meal lowered iron retention relative to that by rats fed the casein diet. A soy fiber preparation in the diet did not adversely affect 59Fe retention. When various radiolabeled test meals were fed in either acid or neutralized form, neutralization of soy protein isolate (SPI), but not of casein, led to less 59Fe retention (PC 0.01) from the test meal. After appropriate heat treatment, 59Fe retention from acid and neutralized SPI was not distinguishable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09299.x
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  • 2
    Electronic Resource
    Electronic Resource
    Bioavailability of Calcium from Sesame Seeds, Almond Powder, Whole Wheat Bread, Spinach and Nonfat Dry Milk in Rats (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Calcium bioavailability (BV) from sesame seeds, almond powder, whole wheat bread, spinach, and nonfat dry milk (NFDM) was compared to calcium BV from a calcium carbonate (CaCO3)-supplemented control diet using a rat model. When comparing different calcium sources, the relative BV of the products was CaCO3 (100%), NFDM (100%) whole wheat bread (95%), almond powder (66%), sesame seeds (65%), NFDM and spinach mixture (52%), and spinach (47%). Separate almond, NFDM, and CaCO3 diets were supplemented with 0.4% ascorbic acid; vitamin C addition had no significant effect on calcium BV.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08589.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Bioavailability of Calcium from Tofu, Tortillas, Nonfat Dry Milk and Mozzarella Cheese in Rats: Effect of Supplemental Ascorbic Acid (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p 〈 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10210.x
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    Paper (German National Licenses)
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