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dc.contributor.author
Galan, Maria Gimena
dc.contributor.author
Drago, Silvina Rosa
dc.date.available
2019-12-23T17:30:26Z
dc.date.issued
2014-02
dc.identifier.citation
Galan, Maria Gimena; Drago, Silvina Rosa; Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas; Wiley Blackell Publishing Inc; Journal of the Science of Food and Agriculture; 94; 3; 2-2014; 515-521
dc.identifier.issn
1097-0010
dc.identifier.uri
http://hdl.handle.net/11336/92785
dc.description.abstract
BACKGROUND: When enteral formulas (EF) are administered orally as a supplement to the normal diet, they are often mixed with conventional foods or included in recipes in order to seek new flavors, textures and avoid monotony. The aims of this work were to study the bioaccessibility of Fe, Zn and Ca from commercial EF and the impact upon their incorporation into sweet preparations. Twenty commercial EF, before and after the inclusion in sweet food (rice pudding: RP, banana smoothie: BS, tea: T and chocolate dessert: CD) were evaluated regarding Fe, Zn and Ca dialyzability (%DFe, %DZn, %DCa) as estimator of mineral bioaccessibility. RESULTS: Fe, Zn and Ca dialyzability from EF was variable and generally low. Heating during EF-sweet food preparation (T and CD) lowered 44.1 %DFe, possibly due to degradation of vitamin C, and 52.7 %DZn and 25.3 %DCa, due to the interaction with food components. CONCLUSION: EF and EF-sweet foods did not make a good supply of Fe, Zn and Ca, as it is recommended. This study demonstrated how the bioaccessibility of these minerals is affected for food matrix in which EF is included as well as the heating during food preparation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackell Publishing Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ENTERAL FORMULAS
dc.subject
BIOACCESSIBILITY
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MINERALS
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IRON
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ZINC
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CALCIUM
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-12-20T21:12:09Z
dc.journal.volume
94
dc.journal.number
3
dc.journal.pagination
515-521
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Galan, Maria Gimena. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of the Science of Food and Agriculture
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.6280
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