Essays about: "Iron Bioavailability"

Showing result 1 - 5 of 9 essays containing the words Iron Bioavailability.

  1. 1. How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients

    University essay from SLU/Department of Molecular Sciences

    Author : Anna Johansson; [2022]
    Keywords : Legumes; nutrients; bioavailability; antinutritional factors; absorption and uptake; antinutrients;

    Abstract : As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. READ MORE

  3. 2. Soaking and fermentation of Lupin seeds to improve their nutritional properties

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Luut Hermans; [2020]
    Keywords : Lupin; Fermentation; Soaking; Dehulling; Phytate; Phenols; Total phenolic content; Protein; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Abstract : Lupin seeds contain like many other grains and legumes the mineral inhibitor phytate. The presence of this anti-nutrient decreases the bioavailability of minerals such as zinc and iron. READ MORE

  4. 3. Humic matter and phytoplankton nutrient limitation in a changing environment

    University essay from SLU/Dept. of Aquatic Sciences and Assessment

    Author : Valerie Wentzky; [2014]
    Keywords : phytoplankton; dissolved organic carbon; iron; phosphorus; nutrient limitation; nutrient availability; Lake Mälaren;

    Abstract : Climate change leads to increased inputs of terrestrial dissolved organic carbon (DOC) and associated nutrients to freshwaters, potentially affecting the risk for eutrophication. While the effect of higher DOC concentrations on primary productivity (PP) due to light attenuation and increased competition by bacteria is rather well studied, the effect of DOC on PP due to effects on nutrient availability is still unclear. READ MORE

  5. 4. Växter som en källa till järn i maten

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Karoline Söderberg Breivik; [2013]
    Keywords : järn; växter; livsmedel; iron; plants; plant foods;

    Abstract : På senare tid har konsumenter visat ett ökat intresse för näringsmässig kvalitet som innehåll av vitaminer, mineraler och bioaktiva ämnen hos frukt och grönsaker. Samtidigt är järnbrist den vanligaste och mest utbredda typen av näringsbrist globalt, även i industrialiserade länder. READ MORE

  6. 5. 3 in 1 Bread : Functional, bioavailable and meeting the health claims – how difficult can it be?

    University essay from SLU/Dept. of Food Science

    Author : Becky Leung; [2012]
    Keywords : Iron; Iodine; Folate; Bioavailability; Bread; Yeast; Sourdough; Cereal; Health claims;

    Abstract : Habitual consumption of inappropriate diets has not only been associated with insuf-ficient intake of micronutrients, but also increases risk factors for many chronic dis-eases such as obesity, diabetes and cardiovascular diseases etc. In the field of food science, new opportunities have evoked where advanced food technology and nutri-tional science have been combined to develop functional food, which is food products with the purpose to bring the gap between food and health closer. READ MORE