| dc.contributor.author |
Kapsokefalou, M |
en |
| dc.contributor.author |
Miller, D |
en |
| dc.date.accessioned |
2014-06-06T06:42:54Z |
|
| dc.date.available |
2014-06-06T06:42:54Z |
|
| dc.date.issued |
1995 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/0308-8146(94)P4180-N |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/876 |
|
| dc.subject |
Fatty Acid |
en |
| dc.subject |
Iron |
en |
| dc.subject |
Iron Absorption |
en |
| dc.subject |
Protein Source |
en |
| dc.subject |
Amino Acid |
en |
| dc.subject |
Oleic Acid |
en |
| dc.subject |
Skim Milk |
en |
| dc.title |
Iron speciation in intestinal contents of rats fed meals composed of meat and nonmeat sources of protein and fat |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/0308-8146(94)P4180-N |
en |
| heal.publicationDate |
1995 |
en |
| heal.abstract |
Our objective was to test the hypothesis that interactions of iron with protein and fat digestion products are responsible for the iron-absorption-enhancing properties of meat. Rats were fed meals labeled with 59FeCl3 and 14C-oleic acid, formulated from various combinations of protein and fat sources (lean beef, skim milk or egg white; tallow, butter or vegetable shortening). After 30 min, iron |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.doi |
10.1016/0308-8146(94)P4180-N |
en |