Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

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Gokhale, Aditya S.; Mahoney, Raymond R.;
  • Publisher: Hindawi Publishing Corporation
  • Journal: International Journal of Food Science,volume 2,014 (issn: 2356-7015, eissn: 2314-5765)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC4745525, doi: 10.1155/2014/345751
  • Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | Research Article | Article Subject | Food processing and manufacture
    mesheuropmc: food and beverages | otorhinolaryngologic diseases | technology, industry, and agriculture

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked... View more
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