BIOMAT Database Logo BIOMAT Database Logo

Absorption of fortification iron in bread. 1973

J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch

UI MeSH Term Description Entries
D007408 Intestinal Absorption Uptake of substances through the lining of the INTESTINES. Absorption, Intestinal
D007501 Iron A metallic element with atomic symbol Fe, atomic number 26, and atomic weight 55.85. It is an essential constituent of HEMOGLOBINS; CYTOCHROMES; and IRON-BINDING PROTEINS. It plays a role in cellular redox reactions and in the transport of OXYGEN. Iron-56,Iron 56
D007503 Iron Isotopes Stable iron atoms that have the same atomic number as the element iron, but differ in atomic weight. Fe-54, 57, and 58 are stable iron isotopes. Isotopes, Iron
D008297 Male Males
D008875 Middle Aged An adult aged 45 - 64 years. Middle Age
D010084 Oxidation-Reduction A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471). Redox,Oxidation Reduction
D010316 Particle Size Relating to the size of solids. Particle Sizes,Size, Particle,Sizes, Particle
D010710 Phosphates Inorganic salts of phosphoric acid. Inorganic Phosphate,Phosphates, Inorganic,Inorganic Phosphates,Orthophosphate,Phosphate,Phosphate, Inorganic
D011756 Diphosphates Inorganic salts of phosphoric acid that contain two phosphate groups. Diphosphate,Pyrophosphate Analog,Pyrophosphates,Pyrophosphate Analogs,Analog, Pyrophosphate
D001939 Bread Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods. Breads

Related Publications

J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Fortification of bread with iron.
May 1969, Nutrition reviews,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Fortification of flour and bread with iron.
April 1973, JAMA,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
[Iron absorption from bread].
May 1970, Nordisk medicin,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Iron absorption from bread.
October 1968, The American journal of clinical nutrition,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Iron absorption from bread.
January 1971, Haematologia,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Absorption of iron from bread.
October 1968, The American journal of clinical nutrition,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Iron absorption from brown bread.
March 1970, Lancet (London, England),
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
Absorption of fortification iron from milk formulas in infants.
June 1986, The American journal of clinical nutrition,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
[Absorption of supplement iron in bread (author's transl)].
February 1979, Revista medica de Chile,
J D Cook, and V Minnich, and C V Moore, and A Rasmussen, and W B Bradley, and C A Finch
High absorption of fortification iron from current infant formulas.
October 1998, Journal of pediatric gastroenterology and nutrition,
Copied contents to your clipboard!