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Bibliografía 230- Lewis NM, Marcus MSK, Behling AR and Greger JL. (1989). Calcium supplements and milk: effect on acidbase balance and on retention of calcium, magnesium and phosphorus. American.Journal of Clinical Nutrition, 49, 527-533 (1989). 231- Li Y, Tome D, and Desjeux JF. (1989). Indirect effect of casein phosphopeptides on calcium absorption in rat ileum in vitro. Reprod. Nutr. Develop. 29, 227-233. 232- Linder MC. (1991). Biochemistry of copper. New York : Plenum Press. 233- Lombardi-Boccia G, Di Lullo G and Carnovale E. (1991). In vitro iron dialisability from legumes: influence of phytate and extrusion-cooking. Journal of Science Food and Agriculture, 56, 599-605. 234- Lombardi-Boccia G, Carbonaro M, Di Lullo G and Carnovale E. (1994). Influence of protein components (G1, G2 and albumin) on Fe and Zn dialysability from bean . International Journal of Food Science and Nutrition, 45. 183-190. 235- Lombardi-Boccia G, Schlemmer U, Cappelloni M and Di Lullo G (1998). The inhibitory effect of albumin extracts from white beans (Phaseolus vulgaris) on in vitro iron and zinc dialisability: role of phytic acid. Food Chemistry, 63(1), 1-7. 236- Lombardi-Boccia, G, Martínez- Domínguez B, Aguzzi A, and Rincon- León F. (2002a). Optimization of heme iron analysis in raw and cooked red meat. Food Chemistry, 78, 505- 510. 237- Lombardi-Boccia G, Martínez- Domínguez B and Aguzzi A. (2002b). Total heme and non-heme iron in raw and cooked meats. Journal of Food Science, 67(5), 1738-1741. 238- Lönnerdal B, Sandberg AS, Sandstrom B and Kurtz C. (1989). Inhibitory effect of phytic acid and other inositol phosphates on zinc and calcium absorption in suckling rats. Journal of Nutrition, 119, 211-214 239- Lönnerdal B. (1996). Availability of copper. American Journal of Clinical Nutrition, 126, 821s-829s. 240- Lönnerdal B. (1997). Effects of milk and milk components on calcium, magnesium and trace element absorption during infancy. Physiology Review, 77, 643-669 (1997). 241- Lönnerdal B. (2000). Dietary factors influencing zinc absorption. Journal of Nutrition, 130, 1378S-1383S. 242- Lopez HW, Coudray C, Levrat-Verny MA, Feillet-Coudray C, Demigné C and Rémesy C. (2000). Fructooligosaccharides enhance mineral apparent absorption and counteract the deleterious effectys of phytic acid on mineral homeostasis in rats. Journal of Nutritional Biochemistry, 11, 500-508. 243- López Nomdedeu C. (2002). Educación nutricional de niños/as y adolescentes. En Alimentación Infantil y juvenil, Estudio enKind. Directores; Serra Ll. y Arancenta J., 267
Biodisponibilidad mineral de menús escolares ed. Masson S.A, pp. 61-67, Barcelona, España 244- Losso JN, Munene CN, and Moody MW. (2003). Inductively coupled plasma optical emission spectrometric determination of minerals in catfish frame. Nahrung, 47, 309-311. 245- Luccarini M, Canali R, Cappelloni M, Di Lullo G and Lombardi-Boccia G. (1999). In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes. Food Chemistry, 64, 519-523. 246- Luccarini M, Di Lullo G, Cappelloni M and Lombardi-Boccia G (2000). In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine. Food Chemistry, 70, 39-44 247- Lutz T and Scharrer F. (1991). Effect of short chain fatty acids on calcium absorption in the rat colon. Exp Physiol. 76, 615-618. 248- MacPhail AP and Bothwell TH. (1992). The prevalence and causes of nutritional iron deficiency anemia. In: Nutritional anemias. SJ Fomon & S Zlotkin eds., series 30, pp. 1-12, Nestlé nutritional workshop NewYork: Raven Press. 249- Maga JA. (1982). Phytate: Its chemistry, occurrence, nutritional significance and methods of analysis. Journal of Agricultural and Food Chemistry, 30, 1-9. 250- Mahé S, Tomé D, Dumontier AM and Desjeux JF. (1989). Absorption of intact β-casomorphins (β-CM) in rabbit ileum in vitro. Reprod. Nutr. Dev. 29, 725-732. 251- Manz F, Diekmann L and Stock GJ. (1989). Effect of calcium supplementation on calcium and phosphorus balance and renal net acid excretion in preterm infants fed a standard formula, Acta Paediatrica Scandinavica, 78, 525-531 (1989). 252- Máñez G, Alegría A, Farré R and Frigola A. (2002). Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils. International Journal of Food Science and Nutrition, 53, 503-508. 253- Martín Cerdeño V. (2003). El sector de la restauración en España: situación y factores explicativos. Distribución y consumo, Mayo-Junio, 5-25. 254- Martínez I, Santaella M, Ros G, and Periago MJ. (1998). Content and in vitro availability of Fe, Zn, Mg, Ca and P in homogenized fish-based weaning foods after bone addition. Food Chemistry. 63. 299-305. 255- Martínez Gracia C, López Martínez G, Ros Berruezo G, Vidal Guevara ML, and Abellán Ballesta P. (2000). Use of heme iron concentrate in the fortification of weaning foods. Journal of Agricultural and Food Chemistry, 48, 2930-2936. 268
Page 1 and 2:
Dpto. de Bromatología y Tecnologí
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FACULTAT DE FARMÀCIA DEPARTAMENT D
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Todas las cosas que pasan en nuestr
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Agradecimientos Los agradecimientos
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Finalmente, al Ministerio de Educac
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Determinación del contenido minera
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Introducción I.1. Evolución del c
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Introducción refleja en los gastos
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Introducción - Bajo refrigeración
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Introducción - contribuir a la org
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Introducción - incluir en platos c
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Introducción los minerales son sus
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Introducción detrimento del hemo e
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Introducción mineral ó elemento t
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II. OBJETIVOS
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III. UNIDAD TEMÁTICA
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Unidad Temática Los isótopos radi
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Unidad Temática Métodos in vitro
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Unidad Temática más utilizada son
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Unidad Temática FACTORES FISIOLÓG
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Unidad Temática osteoporosis, hipe
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Unidad Temática el desarrollo cogn
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Unidad Temática Para algunos autor
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Unidad Temática Por todo ello el c
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Unidad Temática Cobre-ácido fíti
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Unidad Temática III.3. ESTIMACION
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Unidad Temática Esta línea fue es
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Unidad Temática El número de trab
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Unidad Temática Estimación de la
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Unidad Temática Tabla 2.- Porcenta
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Unidad Temática Figura 4.- Efecto
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Unidad Temática Los porcentajes de
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Unidad Temática III.4.- APORTE DE
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Unidad Temática En España existen
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Unidad Temática Figura 6.- Porcent
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Biodisponibidad mineral de menús e
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V. RESULTADOS
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Resultados Reference Subject (ISI J
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Resultados Introduction Because of
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Resultados Effect of caseinphosphop
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Resultados Dietary fiber and calciu
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Resultados This effect increase can
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Resultados of milk, by comparing ot
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Resultados BIBLIOGRAFIA 1.- M. Hern
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Resultados 17.- M. Moya, E. Cortés
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Resultados 35.-H. Spencer, C. Norri
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Resultados preterm infants fed a st
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Resultados et al. 1999; Black, 1998
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Resultados Zinc corporal content On
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Resultados Nevertheless, this antag
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Resultados kind of caseinophosphope
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Resultados studied zinc absorption
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Resultados On the other hand, it ha
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Resultados In relation to zinc fort
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Resultados References: Aranda P and
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Resultados Furniss DE, Vuichoud J,
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Resultados Lombardi-Boccia G, Schle
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Resultados Prasad AS (1982): Clinic
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Resultados Spencer H, Kramer L, Nor
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Resultados Figure 1.- Relations bet
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Resultados Summary: Iron is an esse
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Resultados iron bioavailability is
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Resultados Food Lamb Table 1.- Heme
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Resultados Meat factor Equally to h
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Resultados casein before its ingest
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Resultados was bound to 1, 25-β-ca
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Resultados Table 2.- Effects of vit
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Resultados significantly higher in
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Resultados Table 3.- Effects of phy
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Resultados hypocholesterolemic acti
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Resultados It seems that the conten
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Resultados Acknowledgements.- This
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Resultados Berner LA & Miller DD (1
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Resultados Conrad ME & Umbreit JN (
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Resultados Fidler MC, Davidsson L,.
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Resultados Hamed MY, Silver J & Wil
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Resultados Layrisse M, Chavez JF, M
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Resultados Ohta A, Ohtsuki M, Baba
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Resultados Sakai K, Ohta A, Shiga K
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Resultados Vonk AD, Schaasfsma G, D
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Resultados porcentajes de Fe y Zn b
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Resultados electron transfer and re
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Resultados In vitro estimation of t
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Resultados Standard Ca, Fe, Zn and
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Resultados mass cut-off value 10-12
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Resultados Dialysis mineral percent
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Resultados Table 4.- Solubility min
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Resultados Solubility and dialysabi
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Resultados Moody, 2003), and the da
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Resultados Iron dialysis percentage
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Resultados Copper Copper contents w
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Resultados The highest Zn dialysis
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Resultados Chawla, S., Saxena, A.,
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Resultados Haas, J.D., & Brownlie,
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Resultados Miller, D.D., Schricker,
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Resultados Sebastiá, V., Barberá,
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Resultados 1. Introduction Speciati
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Resultados experimented by foods du
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Resultados Standard Fe solutions we
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Resultados 2.5. Nonheme Fe (ionic)
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Resultados Table 2.- Effect of simu
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Resultados Table 3.- Contribution o
Page 235 and 236: Resultados Table 5.- Total Fe, ioni
Page 237 and 238: Resultados In potato and spinach om
Page 239 and 240: Resultados References 1. Schricker
Page 241 and 242: VI. DISCUSIÓN GENERAL
Page 243 and 244: Biodisponibilidad mineral de menús
Page 265 and 266: Conclusiones PRIMERA La revisión d
Page 267 and 268: Conclusiones NOVENA Las contribucio
Page 285: Biodisponibilidad mineral de menús
Page 301 and 302: IX.ANEXOS
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