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Pregled bibliografske jedinice broj: 287787

Impact of modifying tea-biscuit composition on phytate levels and iron content and availability

Vitali, Dubravka; Vedrina-Dragojević, Irena; Šebečić, Blaženka; Vujić, Lovorka
Impact of modifying tea-biscuit composition on phytate levels and iron content and availability // Food Chemistry, 102 (2007), 1; 82-89 doi:10.1016/j.foodchem.2006.05.006 (međunarodna recenzija, članak, znanstveni)

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Naslov
Impact of modifying tea-biscuit composition on phytate levels and iron content and availability

Autori
Vitali, Dubravka ; Vedrina-Dragojević, Irena ; Šebečić, Blaženka ; Vujić, Lovorka

Izvornik
Food Chemistry (0308-8146) 102 (2007), 1; 82-89

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
phytic acid; total iron; available iron; biscuit

Sažetak
The effect of modifying the standard recipe of wheat flour based tea-biscuit on phytate levels, iron content and in vitro availability was investigated. Standard recipe was enriched by addition of dietary fibers and integral raw materials. The average phytic acid content of investigated biscuits ranged from 0.138 to 1.084 g /100g dry matter of biscuit, depending on biscuit composition. Phytic acid levels were also determined in dough in order to determine the influence of technological process on phytic acid content. Iron content of investigated samples ranged from 0.655 to 4.222 mg/100 g biscuit, and iron availability varied from 29.3 up to 58.8%. Data analysis showed that changes in sample composition resulted in significant changes in phytic acid, total and available iron content related to standard sample.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija



POVEZANOST RADA

Projekti:
006-1130475-0159 - Funkcionalna hrana-dijetetski proizvodi na bazi žitarica (Vedrina-Dragojević, Irena, MZOS ) ( CroRIS)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb

Profili:

Avatar Url Irena Vedrina-Dragojević (autor)

Avatar Url Dubravka Vitali Čepo (autor)

Avatar Url Blaženka Šebečić (autor)

Avatar Url Lovorka Vujić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Vitali, Dubravka; Vedrina-Dragojević, Irena; Šebečić, Blaženka; Vujić, Lovorka
Impact of modifying tea-biscuit composition on phytate levels and iron content and availability // Food Chemistry, 102 (2007), 1; 82-89 doi:10.1016/j.foodchem.2006.05.006 (međunarodna recenzija, članak, znanstveni)
Vitali, D., Vedrina-Dragojević, I., Šebečić, B. & Vujić, L. (2007) Impact of modifying tea-biscuit composition on phytate levels and iron content and availability. Food Chemistry, 102 (1), 82-89 doi:10.1016/j.foodchem.2006.05.006.
@article{article, author = {Vitali, Dubravka and Vedrina-Dragojevi\'{c}, Irena and \v{S}ebe\v{c}i\'{c}, Bla\v{z}enka and Vuji\'{c}, Lovorka}, year = {2007}, pages = {82-89}, DOI = {10.1016/j.foodchem.2006.05.006}, keywords = {phytic acid, total iron, available iron, biscuit}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2006.05.006}, volume = {102}, number = {1}, issn = {0308-8146}, title = {Impact of modifying tea-biscuit composition on phytate levels and iron content and availability}, keyword = {phytic acid, total iron, available iron, biscuit} }
@article{article, author = {Vitali, Dubravka and Vedrina-Dragojevi\'{c}, Irena and \v{S}ebe\v{c}i\'{c}, Bla\v{z}enka and Vuji\'{c}, Lovorka}, year = {2007}, pages = {82-89}, DOI = {10.1016/j.foodchem.2006.05.006}, keywords = {phytic acid, total iron, available iron, biscuit}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2006.05.006}, volume = {102}, number = {1}, issn = {0308-8146}, title = {Impact of modifying tea-biscuit composition on phytate levels and iron content and availability}, keyword = {phytic acid, total iron, available iron, biscuit} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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