Journal
FOOD CHEMISTRY
Volume 98, Issue 1, Pages 85-89Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.05.054
Keywords
beans; iron; irradiation; cooking; dialysis
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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. (c) 2005 Elsevier Ltd. All rights reserved.
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