Nutritional bioavailability of iron /
| Corporate Authors: | , |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, D.C. :
American Chemical Society,
1982.
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| Series: | ACS symposium series ;
203. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Efficiency of hemoglobin regeneration as a method of assessing iron bioavailability in food products / Arthur W. Mahoney and Deloy G. Hendricks
- In vitro estimation of food iron bioavailability / Dennis D. Miller and Brian R. Schricker
- Iron chemistry and bioavailability in food processing / Kenneth Lee
- The effects of physicochemical properties of food on the chemical status of iron / F.M. Clydesdale
- Ascorbic acid : an enhancing factor in iron absorption / Elaine R. Monsen
- Influence of copper, zinc, and protein on biological response to dietary iron / W.O. Caster and Anna V.A. Resurreccion
- Effects of phosphorus-containing compounds on iron and zinc utilization : a review of the literature / J.L. Greger
- Phytate, wheat bran, and bioavailability of dietary iron / Eugene R. Morris and Rex Ellis
- Dietary fiber and the bioavailability of iron / John G. Reinhold
- Bioavailability of iron from bran in pigs / Wenche Frølich
- Bioavailability of iron and other trace minerals from human milk / Charles W. Weber, Linda A. Vaughan, and William A. Stini
- Vegetarianism and the bioavailability of iron / C. Kies and L. McEndree.