In vitro availability of minerals from oat products
作者: Krystyna A SkibniewskaWitold KozirokLucja FornalKazimierz Markiewicz
作者单位: 1Institute of Commodity Science and Food Quality Assessment, University of Warmia and Mazury in Olsztyn, Pl Cieszynski 1, PL‐10‐957 Olsztyn, Poland
2 Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Pl Cieszynski 1, PL‐10‐957 Olsztyn, Poland
3 Faculty of Food Science, Institute of Commodity Science and Food Quality Assessment, University of Warmia and Mazury in Olsztyn, Pl Cieszynski 1, PL‐10‐957 Olsztyn, Poland
刊名: Journal of the Science of Food and Agriculture, 2002, Vol.82 (14), pp.1676-1681
来源数据库: Wiley Journal
DOI: 10.1002/jsfa.1243
关键词: oatmacroelementsmicroelementsenzymatic digestionavailability of minerals
原始语种摘要: Abstract(#br)The content of macroelements P, Mg and Ca and microelements Mn, Fe, Zn and Cu was determined in 10 commercially sold oat products made by different technological processes (dehulling, instantinising, extrusion, flaking). Phosphorus was the most prevalent of the macroelements (from 240.8 ± 2.2 to 845.5 ± 8.1 mg per 100 g), followed by magnesium (from 73.2 ± 0.7 to 271.9 ± 2.7 mg per 100 g) and calcium (from 30.69 ± 0.01 to 112.7 ± 0.3 mg per 100 g). The Ca/P ratio ranged from 1:5.3 in crushed oat to 1:8.2 in oat flakes. Regarding the microelements, manganese was present at the highest concentrations (from 2.62 ± 0.02 to 8.69 ± 0.01 mg per 100 g). The content of iron was similar and that of zinc not much lower, whereas the amount of copper was considerably smaller (from 0.23 ±...
全文获取路径: Wiley  (合作)
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关键词翻译
关键词翻译
  • products 制品
  • availability 有效度
  • elements 初步
  • released 解除现役的
  • their 他们的
  • minerals 矿物
  • instant 瞬间
  • extruded 挤压
  • enzymatic 酶催的
  • process 过程