4.7 Article

Antinutrients and in vitro availability of iron in irradiated common beans (Phaseolus vulgaris)

Journal

FOOD CHEMISTRY
Volume 98, Issue 1, Pages 85-89

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.05.054

Keywords

beans; iron; irradiation; cooking; dialysis

Ask authors/readers for more resources

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.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available