Bioaccessibility of minerals (Fe, Ca, Zn and Mg) in ultra-processed foods
n. 27 (2019), Resumos
n. 27 (2019)

Bioaccessibility of minerals (Fe, Ca, Zn and Mg) in ultra-processed foods

Resumos
https://doi.org/10.20396/revpibic2720192395
Publicado 2019-11-30
Priscila de Moraes
Universidade Estadual de Campinas
Ana Rebellato
Universidade Estadual de Campinas
Bianca Trajano
Universidade Estadual de Campinas
Juliana Pallone
Universidade Estadual de Campinas
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Palavras-chave

Bioaccessibility
Minerals
Processed meat

Como Citar

MORAES, Priscila de; REBELLATO, Ana; TRAJANO, Bianca; PALLONE, Juliana. Bioaccessibility of minerals (Fe, Ca, Zn and Mg) in ultra-processed foods. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 27, p. 1–1, 2019. DOI: 10.20396/revpibic2720192395. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/2395. Acesso em: 17 jul. 2024.
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Resumo

The consumption of fresh meat, both swine and cattle, is considered a good source of nutrients and minerals, such as iron (Fe), calcium (Ca), zinc (Zn) and magnesium (Mg), which are fundamental in many fisiologic mechanisms. However, processed foods, such as hamburger and ham, are widely consumed and are present in most Brazilian households, because they represent practicality and affordable prices. For this reason, it is interesting to evaluate, in addition to the mineral composition (Fe, Ca, Zn and Mg) present in these meat products, the fraction that will be available for absorption in the body, through in vitro digestion assays.

https://doi.org/10.20396/revpibic2720192395
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Referências

Prieto et al., (2009). Application of near….products quality: A review (Vol. 83);
Ramos et al., (2012). Bioaccessibility of ….pasture. Meat Science, 91(2), 116-124.
Miller et al., (1981). An in vitro..meals. The American J. C. N., 34(10), 2248-2256;

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