| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191199 | Food Chemistry | 2006 | 5 Pages |
Abstract
Irradiation and cooking effects were investigated in beans. Determinations of iron and antinutrients and the “in vitro” dialysis of iron were carried out. Cooking caused a decrease in all parameters except for phytate and iron availability. Tannins were inversely correlated with applied irradiation doses. The same thing happened to the dialyzed iron. The 6-kGy-dose irradiation presented positive effects regarding the iron availability and its use is recommended.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P. Brigide, S.G. Canniatti-Brazaca,