Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

Tiffany Antoine; Christèle Icard-Vernière; Giulia Scorrano; Amal Salhi; Charlotte Halimi; Stéphane Georgé; Frédéric Carrière; Claire Mouquet-Rivier; Emmanuelle Reboul

doi:10.1016/J.FOODCHEM.2020.128621

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

Tiffany Antoine
, Christèle Icard-Vernière
, Giulia Scorrano
, Amal Salhi
, Charlotte Halimi
, Stéphane Georgé
, Frédéric Carrière
, Claire Mouquet-Rivier
, Emmanuelle Reboul

Aix-Marseille University
SupAgro
Centre Technique de Conservation des Produits Agricoles, Avignon, France

Research output: Contribution to journal › Article › peer-review

Original language	American English
Journal	Food Chemistry
Volume	347
DOIs	https://doi.org/10.1016/J.FOODCHEM.2020.128621
State	Published - Jun 15 2021
Externally published	Yes

Disciplines

Food Science

Access to Document

10.1016/J.FOODCHEM.2020.128621License: Unspecified

Cite this

@article{4dd2139fcf2b4e49a0aadf3ffbcb628a,

title = "Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.",

author = "Tiffany Antoine and Christ{\`e}le Icard-Verni{\`e}re and Giulia Scorrano and Amal Salhi and Charlotte Halimi and St{\'e}phane Georg{\'e} and Fr{\'e}d{\'e}ric Carri{\`e}re and Claire Mouquet-Rivier and Emmanuelle Reboul",

note = "In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. We performed in vitro digestions using test meals made either of i) beef and/or semolina and/or chickpeas, or of ii) potatoes supplemented or not with fibers, phytates, tannins and saponins.",

year = "2021",

month = jun,

day = "15",

doi = "10.1016/J.FOODCHEM.2020.128621",

language = "American English",

volume = "347",

journal = "Food Chemistry",

issn = "1873-7072",

publisher = "Elsevier",

}

TY - JOUR

T1 - Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

AU - Antoine, Tiffany

AU - Icard-Vernière, Christèle

AU - Scorrano, Giulia

AU - Salhi, Amal

AU - Halimi, Charlotte

AU - Georgé, Stéphane

AU - Carrière, Frédéric

AU - Mouquet-Rivier, Claire

AU - Reboul, Emmanuelle

N1 - In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. We performed in vitro digestions using test meals made either of i) beef and/or semolina and/or chickpeas, or of ii) potatoes supplemented or not with fibers, phytates, tannins and saponins.

PY - 2021/6/15

Y1 - 2021/6/15

UR - https://europepmc.org/article/MED/33503576

U2 - 10.1016/J.FOODCHEM.2020.128621

DO - 10.1016/J.FOODCHEM.2020.128621

M3 - Article

SN - 1873-7072

VL - 347

JO - Food Chemistry

JF - Food Chemistry

ER -

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

Disciplines

Access to Document

Other files and links

Cite this