کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10543314 963500 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food
چکیده انگلیسی
► The Se content and species in flour and bread produced from biofortified wheat was assessed. ► Total Se in flour increased by ∼170 ng/g with 10 g/ha selenate application to wheat crop. ► The relationship between Se added to crop and the content in flour and bread was linear. ► The major species of extractable Se in enriched flour and bread was selenomethionine. ► Biofortification of wheat may provide an appropriate strategy to increase the intake of bioavailable Se.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 126, Issue 4, 15 June 2011, Pages 1771-1778
نویسندگان
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