Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells

Autor: Huyskens, Marie, Lemmens, Elien, Grootaert, Charlotte, Van Camp, John, Verbeke, Kristin, Goos, Peter, Smolders, Erik, Delcour, Jan A.

Publikováno v: In Food Chemistry 1 March 2025 467

Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells.

Autor: Huyskens M; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium. Electronic address: marie.huyskens@kuleuven.be., Lemmens E; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium. Electronic address: elien.lemmens1@kuleuven.be., Grootaert C; Laboratory of Food Chemistry and Human Nutrition, UGent, Belgium. Electronic address: charlotte.grootaert@ugent.be., Van Camp J; Laboratory of Food Chemistry and Human Nutrition, UGent, Belgium. Electronic address: john.vancamp@ugent.be., Verbeke K; Laboratory of Digestion and Absorption, KU Leuven, Belgium. Electronic address: kristin.verbeke@kuleuven.be., Goos P; Department of Biosystems, Division of Mechatronics, KU Leuven, Belgium. Electronic address: peter.goos@kuleuven.be., Smolders E; Division of Soil and Water Management, KU Leuven, Belgium. Electronic address: erik.smolders@kuleuven.be., Delcour JA; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 04; Vol. 467, pp. 142340. Date of Electronic Publication: 2024 Dec 04.