Title of article
Antinutrients and “in vitro” availability of iron in irradiated common beans (Phaseolus vulgaris)
Author/Authors
Brigide، نويسنده , , P. and Canniatti-Brazaca، نويسنده , , S.G.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
5
From page
85
To page
89
Abstract
Irradiation and cooking effects were investigated in beans. Determinations of iron and antinutrients and the “in vitro” dialysis of iron were carried out. Cooking caused a decrease in all parameters except for phytate and iron availability. Tannins were inversely correlated with applied irradiation doses. The same thing happened to the dialyzed iron. The 6-kGy-dose irradiation presented positive effects regarding the iron availability and its use is recommended.
Keywords
beans , Irradiation , cooking , Dialysis , Iron
Journal title
Food Chemistry
Serial Year
2006
Journal title
Food Chemistry
Record number
1953126
Link To Document