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Titolo:
EVALUATION OF AN IN-VITRO METHOD FOR THE ESTIMATION OF THE SELENIUM AVAILABILITY FROM COWS MILK
Autore:
SHEN LH; VANDAEL P; DEELSTRA H;
Indirizzi:
UNIV ANTWERP UIA,DEPT PHARMACEUT SCI,FOOD SCI LAB,UNIV PLEIN 1 B-2610WILRIJK BELGIUM UNIV ANTWERP UIA,DEPT PHARMACEUT SCI,FOOD SCI LAB,UNIV PLEIN 1 B-2610WILRIJK BELGIUM
Titolo Testata:
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
fascicolo: 4, volume: 197, anno: 1993,
pagine: 342 - 345
SICI:
0044-3026(1993)197:4<342:EOAIMF>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
IRON AVAILABILITY; BIOAVAILABILITY; ABSORPTION; FRACTIONS; HUMANS; MEALS; FOOD; ZINC;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
24
Recensione:
Indirizzi per estratti:
Citazione:
L.H. Shen et al., "EVALUATION OF AN IN-VITRO METHOD FOR THE ESTIMATION OF THE SELENIUM AVAILABILITY FROM COWS MILK", Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(4), 1993, pp. 342-345

Abstract

The present study evaluates the application of an in vitro digestion procedure for estimating the selenium (Se) availability from cow's milk. The results obtained by this in vitro method indicate that only a small portion (< 10%) of milk Se can be estimated as available. The available fraction of whole milk (4.7%) was significantly lower compared to the Se availability of skim milk (7.3%). Investigations on the methodology of the in vitro method indicate that the portion of total potentially available Se, determined as total dialysable Se, increases simultaneously with protein digestibility along with the digestion process. Therefore it is concluded that protein digestibility might largely influence the Se availability from milk.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 08:10:51