Sökning: "in vitro iron availability"

Visar resultat 1 - 5 av 8 avhandlingar innehållade orden in vitro iron availability.

1. 1. Factors Influencing Iron Dialyzability and Uptake in In Vitro Models

   Författare :Susan Salovaara; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ferric iron; iron dialyzability; Caco-2 cells; pea protein; organic acids; gastrointestinal model; transit time; iron absorption; ferrous iron;

   Sammanfattning : The availability or iron from a meal is influenced by numerous factors. This thesis deals with three of them: organic acids, plant proteins (pea and soy), and transit time through the stomach and small intestine. LÄS MER

3. 2. In Vitro Availability of Iron in High-Tannin Sorghum. Effect of Enzymatic Oxidation of Phenolic Compounds

   Författare :Erika Matuschek; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bioavailability; catechol groups; polyphenols; polyphenol oxidase; iron; in vitro availability; tyrosinase; fruit extracts; sorghum; oxidation; tannins; galloyl groups;

   Sammanfattning : Iron deficiency anemia is the most common nutritional disorder in the world. In low income countries, it is to a large extent caused by low bioavailability of iron in the vegetable diet. Vegetable diets contain large amounts of compounds that inhibit iron absorption, e.g. LÄS MER

4. 3. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion

   Författare :Ann-Katrin Haraldsson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; phytate; Saccharomyces cerevisiae; iron availability; barley; phytase activity; beta-glucan; in vitro digestion; malting; Caco-2 cells;

   Sammanfattning : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. LÄS MER

5. 4. Phenolic content in cereals and legumes. Influence of processing and effect on in vitro availability

   Författare :Elifatio E Towo; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Tannins; galloyls; cereals; polyphenol oxidase; catechols; phytase; polyphenols; phytate; iron binding phenols; legumes; in vitro iron availability;

   Sammanfattning : Iron deficiency anaemia is highly prevalent in Tanzania, and one of the major causes is the low bioavailability of iron in the plant food staple diet. Cereals and legumes contain large amounts of compounds that inhibit iron absorption, e.g. LÄS MER

7. 5. Nutritional properties of tempe fermented whole-grain barley and oats. Influence of processing conditions on the retention and availability of iron, starch and folates

   Författare :Charlotte Eklund Jonsson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in vitro digestion; high ß-glucan oats; high amylose high ß-glucan barley; folate accessibility; glycemic response; tempe fermentation; iron availability; phytate; iron absorption; Rhizopus oligosporus;

   Sammanfattning : This thesis aimed at evaluating the tempe fermentation process as a means to develop nutritionally improved vegetarian products from barley and oats. The work was designed to assess relationships between selection of raw material and processing conditions in correlation to nutrient content and availability. LÄS MER