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Pregled bibliografske jedinice broj: 327933

Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols

Vitali, Dubravka; Vedrina-Dragojević, Irena; Šebečić, Blaženka
Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols // Food Chemistry, 110 (2008), 1; 62-68 doi:10.1016/j.foodchem.2008.01.056 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 327933 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols

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

Izvornik
Food Chemistry (0308-8146) 110 (2008), 1; 62-68

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

Ključne riječi
bioaccessibility; mineral; biscuit; phytic acid; protein

Sažetak
Levels of some essential minerals (Ca, Mg, Cu and Mn) were determined in ten different types of experimentally prepared hard biscuits. In relation to the wheat flour -based reference sample, other investigated samples were enriched with different ratios of integral raw materials of different origin or various dietary fibers in view of improving their functionality and nutritive quality. The goal of the research was to evaluate enriched biscuits as additional sources of calcium, magnesium, copper and manganese in nutrition and to investigate if the modifications of wheat flour based biscuit composition significantly change the amounts of total and bioaccessible minerals in the final product. Since our results indicated significant changes of mineral bioaccessibility among the samples, obtained results were correlated to the content of proteins, phytic acid and polyphenols for the sake of assessing their impact as limiting factors of mineral bioaccessibility in these types of foods.

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 Blaženka Šebečić (autor)

Avatar Url Dubravka Vitali Čepo (autor)

Avatar Url Irena Vedrina-Dragojević (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Vitali, Dubravka; Vedrina-Dragojević, Irena; Šebečić, Blaženka
Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols // Food Chemistry, 110 (2008), 1; 62-68 doi:10.1016/j.foodchem.2008.01.056 (međunarodna recenzija, članak, znanstveni)
Vitali, D., Vedrina-Dragojević, I. & Šebečić, B. (2008) Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols. Food Chemistry, 110 (1), 62-68 doi:10.1016/j.foodchem.2008.01.056.
@article{article, author = {Vitali, Dubravka and Vedrina-Dragojevi\'{c}, Irena and \v{S}ebe\v{c}i\'{c}, Bla\v{z}enka}, year = {2008}, pages = {62-68}, DOI = {10.1016/j.foodchem.2008.01.056}, keywords = {bioaccessibility, mineral, biscuit, phytic acid, protein}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2008.01.056}, volume = {110}, number = {1}, issn = {0308-8146}, title = {Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols}, keyword = {bioaccessibility, mineral, biscuit, phytic acid, protein} }
@article{article, author = {Vitali, Dubravka and Vedrina-Dragojevi\'{c}, Irena and \v{S}ebe\v{c}i\'{c}, Bla\v{z}enka}, year = {2008}, pages = {62-68}, DOI = {10.1016/j.foodchem.2008.01.056}, keywords = {bioaccessibility, mineral, biscuit, phytic acid, protein}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2008.01.056}, volume = {110}, number = {1}, issn = {0308-8146}, title = {Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols}, keyword = {bioaccessibility, mineral, biscuit, phytic acid, protein} }

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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