Investigation of an in vitro model for predicting the effect of food components on calcium availability from meals.

@article{Kennefick2000InvestigationOA,
  title={Investigation of an in vitro model for predicting the effect of food components on calcium availability from meals.},
  author={S Kennefick and Kevin D. Cashman},
  journal={International journal of food sciences and nutrition},
  year={2000},
  volume={51 1},
  pages={
          45-54
        }
}
  • S Kennefick, Kevin D. Cashman
  • Published in
    International journal of food…
    2000
  • Chemistry, Medicine
  • The availability of calcium from semi-synthetic meals and model food systems was studied by an in vitro method using equilibrium dialysis after simulating gastric digestion. Twelve different food components (phytate, oxalate, wheat fibre- and barley fibre-extract, D-sorbitol, xylitol, galactitol, casein, three different casein phosphopeptide preparations, and lactose) were added to the semi-synthetic meal and their effect on the relative index of availability of 45Ca was studied. Phytate… CONTINUE READING

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