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Journal Article 2008

Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model

Autor: Pachón, Helena Stoltzfus, RJ Glahn, Raymond P.

The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with ...

Enlace original: https://cgspace.cgiar.org/handle/10568/43534

Investigación en Agricultura

MEAT PRODUCTS

PROCESSING

WHEAT FLOUR

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Pachón, Helena , Stoltzfus, RJ , Glahn, Raymond P. , [Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model] , Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model

Journal Article 2009

Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans

Autor: Tako, E Laparra, JM Glahn, Raymond P. Welch, RM Lei, XG Beebe, Stephen E. Miller, DD

Our objective was to compare the capacities of biofortified and standard black beans (Phaseolus vulgaris L.) to deliver iron (Fe) for hemoglobin (Hb) synthesis. Two lines of black beans, one standard and the other biofortified (high) in Fe (71 and 106 microg Fe/g, respectively), were used. Maize-...

Enlace original: https://cgspace.cgiar.org/handle/10568/43225

Investigación en Agricultura

PHASEOLUS VULGARIS

FOOD FORTIFICATION

FOOD ENRICHMENT

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Tako, E , Laparra, JM , Glahn, Raymond P. , Welch, RM , Lei, XG , Beebe, Stephen E. , Miller, DD , [Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans] , Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans

Journal Article 2017-07-21

Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Autor: Glahn, Raymond P. Tako, Elad Hart, Jonathan J. Haas, Jere Lung'aho, Mercy G. Beebe, Stephen E.

This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the pre...

Enlace original: https://cgspace.cgiar.org/handle/10568/82850

Investigación en Agricultura

PHASEOLUS VULGARIS

FOOD ENRICHMENT

FOOD FORTIFICATION

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Glahn, Raymond P. , Tako, Elad , Hart, Jonathan J. , Haas, Jere , Lung'aho, Mercy G. , Beebe, Stephen E. , [Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda] , Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Journal Article 2014-03-26

Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)

Autor: Tako, Elad Beebe, Stephen E. Reed, Spenser Hart, Jonathan J. Glahn, Raymond P.

Enlace original: https://cgspace.cgiar.org/handle/10568/42317

Investigación en Agricultura

PHASEOLUS VULGARIS

IRON

HIERRO

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Tako, Elad , Beebe, Stephen E. , Reed, Spenser , Hart, Jonathan J. , Glahn, Raymond P. , [Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)] , Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)

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Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model

Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans

Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda

Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)