Estimation of iron availability in modified cereal β-glucan extracts by an in vitro digestion model

HIGHLIGHTS

• who: Laura Nyström from the Institute of, Nutrition and Health, ETH Zürich, Zurich, Switzerland Lund University, Sweden have published the research: Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model, in the Journal: (JOURNAL)
• what: The idea behind the extreme modifications performed in this study was to investigate the maximal effect that any processing, such as food production, may have on the iron-binding of the fiber materials.
• how: In this study there was a significant difference in the Mw of unmodified oat and barley . . .
  

   

  

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