Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers

Quantitative and qualitative study of spelt and wheat fibres in varying milling fractions

(2010) E. Escarnot et al.   FOOD CHEMISTRY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

An introduction: Evolution and finalisation of the regulatory definition of dietary fibre

(2010) Glyn O. Phillips et al.   FOOD HYDROCOLLOIDS

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Dietary fibre: an agreed definition

(2009) JH Cummings et al.   LANCET

Dietary fibre: refining a definition

(2009) Suzanne S Harris et al.   LANCET

Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre

(2008) María Susana Rodríguez et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions

(2008) Anil Kumar Anal et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of low inulin doses with different polymerisation degree on lipid metabolism, mineral absorption, and intestinal microbiota in rats with fat-supplemented diet

(2008) María Azorín-Ortuño et al.   FOOD CHEMISTRY

Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans

(2008) Valerie Van Craeyveld et al.   FOOD CHEMISTRY

Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments

(2008) K. Argyri et al.   FOOD CHEMISTRY

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Supplemental inulin does not enhance iron bioavailability to Caco-2 cells from milk- or soy-based, probiotic-containing, yogurts but incubation at 37°C does

(2007) José Moisés Laparra et al.   FOOD CHEMISTRY