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6533b85cfe1ef96bd12bd40e

RESEARCH PRODUCT

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Nicolas SokMaya TueniPhilippe CayotMarie-christine ChagnonJacqueline MaaloulyNour DoumaniNour DoumaniIsabelle SeverinLaurence DahbiElias Bou-maroun

subject

Food processing and formulationHealth (social science)030309 nutrition & dieteticsIron uptake by Caco-2 cellsPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlelaw.invention03 medical and health sciences0404 agricultural biotechnologyIron dialysisPlant-based foodIn vivolaw[SDV.IDA]Life Sciences [q-bio]/Food engineeringlcsh:TP1-1185Food science2. Zero hunger0303 health sciencesbiologyChemistryMediterranean and middle-eastern cuisineCell modelIn vitro digestion04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineeringIn vitro digestionHummus040401 food science3. Good healthBioavailabilityFerritin[SDV.AEN] Life Sciences [q-bio]/Food and NutritionCaco-2biology.proteinLemon juiceAtomic absorption spectroscopy[SDV.AEN]Life Sciences [q-bio]/Food and NutritionNon-heme ironFood Science

description

Hummus, an iron-containing plant-based dish mainly made from chickpea pur&eacute

yearjournalcountryeditionlanguage
2020-04-10
10.3390/foods9040474https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02551705
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