عنوان

Nutritional bioavailability of iron /

0841207461

9780841207462

b428371

Nutritional bioavailability of iron /

[Book]

Constance Kies, editor ; sponsored by the Nutrition Subdivision of the Division of Agricultural and Food Chemistry of the American Chemical Society.

Washington, D.C. :

American Chemical Society,

1982.

ix, 204 pages :

illustrations ;

24 cm.

ACS symposium series ;

203

Papers presented at a symposium held at the 181st American Chemical Society meeting in Atlanta, Ga., on Mar. 29-Apr. 3, 1981.

Includes bibliographical references and index.

Efficiency of hemoglobin regeneration as a method of assessing iron bioavailability in food products / Arthur W. Mahoney and Deloy G. Hendricks -- In vitro estimation of food iron bioavailability / Dennis D. Miller and Brian R. Schricker -- Iron chemistry and bioavailability in food processing / Kenneth Lee -- The effects of physicochemical properties of food on the chemical status of iron / F.M. Clydesdale -- Ascorbic acid : an enhancing factor in iron absorption / Elaine R. Monsen -- Influence of copper, zinc, and protein on biological response to dietary iron / W.O. Caster and Anna V.A. Resurreccion -- Effects of phosphorus-containing compounds on iron and zinc utilization : a review of the literature / J.L. Greger -- Phytate, wheat bran, and bioavailability of dietary iron / Eugene R. Morris and Rex Ellis -- Dietary fiber and the bioavailability of iron / John G. Reinhold -- Bioavailability of iron from bran in pigs / Wenche Frølich -- Bioavailability of iron and other trace minerals from human milk / Charles W. Weber, Linda A. Vaughan, and William A. Stini -- Vegetarianism and the bioavailability of iron / C. Kies and L. McEndree.

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Nutritional bioavailability of iron.

Iron-- Bioavailability, Congresses.

Iron in the body, Congresses.

Biological Availability.

Iron-- analysis.

Iron-- metabolism.

Nutritional Physiological Phenomena.

Kies, Constance,1934-1993.

American Chemical Society., Meeting(181st :1981 :, Atlanta, Ga.)

American Chemical Society., Nutrition Subdivision.

20140122043608.0

[Book]

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