Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Resultados
Miller, D.D., Schricker, B.R., Rasmussen, B.S. & Van Campen, D. (1981). An in
vitro method for estimation of iron availability from meals. American
Journal of Clinical Nutrition, 34, 2248-2256.
Mulvihill, B., & Morrisey, P.A. (1998).Influence of the sulphydryl content of
animal proteins on in vitro bioavailability of non-haem iron. Food
Chemistry, 61, 1-7.
Mulvihill B., Kirwan, F.M., Morrisey, P.A. & Flynn, A. (1998). Effect of
myofibrillar muscle proteins on the in vitro bioavailability of non-haem iron.
International Journal of Food Sciences and Nutrition, 49, 187-192.
Musaiger, A.O., Ahmed, M.O., & Rao, M.V. (1998). Chemical composition of
some dishes of Oman. Food Chemistry, 61, 17-22.
Noël L., Leblanc, J.C. & Guérin, T. (2003). Determination of several elements in
duplicate meals from catering establishments using closed vessel
microwave digestion with inductively coupled plasma mass spectrometry
detection: estimation of daily dietariy intake. Food Additives and
Contaminants, 20(1), 44-56.
Periago M. J., Ros, G., Rincón, F. & Martínez, C. (1997). Nutritional meaning of
dietary fibre and phytic acid in meat-based homogenised weaning foods.
Food Research International, 30(3). 223-230.
Pushpanjali y Khokhar, S. (1996). In vitro availability of iron and zinc from some
Indian vegetarian diets: correlations with dietary fibre and phytate. Food
Chemistry, 56, 111-114.
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