Uptake kinetics and absorption of calcium in apple matrices
The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyze...
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| Formato: | Capítulo de libro |
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2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09242caa a22009017a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6368 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203603.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-36248994638 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Salvatori, D.M. | |
| 245 | 1 | 0 | |a Uptake kinetics and absorption of calcium in apple matrices |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina; email: alzamora@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alzamora, S.M., Castro, M.A., Nieto, A.B., Vidales, S.L., Salvatori, D.M., The role of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables, pp. 153-171. , Alzamora S.M., Tapia M.S. and Lpez-Malo A. (eds). Maryland: Aspen Publishers Inc., pp | ||
| 504 | |a Anino, S., Salvatori, D., Alzamora, S.M., Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts (2006) Food Research International, 39, pp. 154-164 | ||
| 504 | |a Aoac, (2000) Official Methods of Analysis, , Association of Official Analytical Chemists, 17th edn, Washington: AOAC | ||
| 504 | |a Betoret, N., Fito, P., Martnez-Monz, J., Gras, M.L., Chiralt, A., Viability of vegetable matrices as support of physiologically active components Proceedings of the International Congress on Engineering and Food (ICEF 8) | ||
| 504 | |a Buchowsky, M., Miller, D.D., Lactose, calcium source and age affect calcium bioavailability in rats. Journal of (1991) Nutrition, 121, pp. 1746-1754 | ||
| 504 | |a Dziezak, J.D., Phosphates improve many foods (1990) Food Technology, 44, pp. 80-92 | ||
| 504 | |a Calcium (2001) FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements, pp. 151-171. , Rome: Food and Agriculture Organization of the United Nations | ||
| 504 | |a Fito, P., Chiralt, A., Betoret, N., Gras, M., Chfer, M., Martnez-Monz, J., Andrs, A., Vidal, D., Vacuum impregnation and osmotic dehydration in matrix engineering.Application in functional fresh food development. Journal of (2001) Food Engineering, 49, pp. 175-183 | ||
| 504 | |a (1998) Dietary References Intake (DRI) for Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride, , Food and Nutrition Board, Institute of Medicine, Washington: National Academy Press | ||
| 504 | |a Gras, M.L., Vidal, D., Betoret, N., Chiralt, A., Fito, P., Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix. Journal of (2003) Food Engineering, 56, pp. 279-284 | ||
| 504 | |a Greger, J.L., Using animals to assess bioavailability of minerals: Implications for human nutrition. Journal of (1992) Nutrition, 122, pp. 2047-2052 | ||
| 504 | |a Levenson, D.I., Bockman, R.S., A review of calcium preparations (1994) NutritionReviews, 52, pp. 221-232 | ||
| 504 | |a Lpez, H.W., Duclos, V., Ch, C., Krespine, V., Feillet-Coudray, C., Messager, A., Demign, C., Remesy, C., Making bread with sourdough improves mineralbioavailability from reconstituted whole wheat flour in rats (2003) Nutrition, 19, pp. 524-530 | ||
| 504 | |a Guide for the Care and Use of Laboratory Animals. Second report of the ad hoc committee on standards for nutritional studies (1980) Journal of Nutrition, 110, p. 1726. , NIH (National Institute of Health, 1980) | ||
| 504 | |a Ortiz, C., (2003) Estudio de la Viabilidad de Tejido de Champin Como Matriz Para la Incorporacin de Calcio Mediante Impregnacin A Vaco, Magister Thesis, National, , Technological University, Buenos Aires, Argentine | ||
| 504 | |a Ortiz, C., Salvatori, D., Alzamora, S.M., Mushroom tissue as matrix for calcium incorporation by vacuum impregnation (2003) Latin American Applied Research, 33, pp. 281-287 | ||
| 504 | |a Pacn, A., Martnez, E., Pita Martn De Portela, M.L., Neira, M.S., Consumo de alimentos e ingesta de algunos nutrientes en la poblacin de la Universidad Nacional de Lujn, Argentina (1999) Archivos Latinoamericanos de Nutricin, 49, pp. 31-39 | ||
| 504 | |a Prez-Granados, A.M., Vaquero, M.P., Navarro, M.P., Calcium absorption in rats consuming olive oil or sunflower oil unused or used in frying (2000) Journal of Food Science, 65, pp. 892-896 | ||
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| 504 | |a Recker, R.R., Bammi, A., Barger-Lux, M.J., Heaney, R.P., Calcium absorbability from milk products, an imitation milk and calcium carbonate (1988) American Journal of Clinical Nutrition, 47, pp. 93-95 | ||
| 504 | |a Reeves, P.G., Nielsen, F.H., Fahey, G.C., AIN-93 purified diets for laboratory rodents: Final report of the American Institute of Nutrition ad hoc writing Committee on the reformulation of the AIN-76A rodent diet (1993) Journal of Nutrition, 123, pp. 1939-1951 | ||
| 504 | |a Salvatori, D.M., Alzamora, S.M., Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables (2000) Drying Technology, 18, pp. 21-48 | ||
| 504 | |a Salvatori, D., Andrs, A., Chiralt, A., Fito, P., The response of some properties of fruits to vacuum impregnation (1998) Journal of Food Process Engineering, 21, pp. 59-73 | ||
| 504 | |a Schaafsma, G., Bioavailability of calcium and magnesium. European Journal of Clinical (1997) Nutrition, 51, pp. 13-S16 | ||
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| 504 | |a Sousa, R., Salvatori, D., Andrs, A., Fito, P., Vacuum impregnation of banana (Musa acuminata cv. Giant Cavendish) (1998) Food Science and Technology International, 4, pp. 127-131 | ||
| 504 | |a Tapia, M.S., Schulz, E., Gmez, V., Lopez-Malo, A., Welti-Chanes, J., A new approach to vacuum impregnation and functional foods: Melon impregnated with calcium and zinc The Institute of Food Technologists Annual Meeting (IFT) | ||
| 504 | |a Zeni, S.N., Portela, M.L., Estado nutricional respecto del calcio en la Argentina (1988) Archivos Latinoamericanos de Nutricin, 38, pp. 209-218 | ||
| 520 | 3 | |a The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyzed as a first approach. Apple impregnation is conducted (with and without previous blanching in saturated vapor) in isotonic glucose aqueous solutions containing calcium gluconate and lactate. A 50 mm Hg vacuum pressure is applied for a time t 1 (0-180 min) or atmospheric pressure is used for a process time t 2 (0-7.5 h). Calcium uptake by apple tissue is influenced by system pressure, blanching, and impregnation time, reaching 500-4600 μg Ca/g according to process variables. Preliminary data of true calcium absorption ranges between 74 and 86% regarding calcium carbonate. |l eng | |
| 593 | |a Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, (8300) Neuquén, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina | ||
| 593 | |a Cátedra de Nutrición, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, 1113 Ciudad Autónoma de Buenos Aires, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas, Técnicas de la República Argentina, Argentina | ||
| 690 | 1 | 0 | |a ABSORPTION |
| 690 | 1 | 0 | |a APPLES |
| 690 | 1 | 0 | |a CALCIUM |
| 690 | 1 | 0 | |a IMPREGNATION |
| 690 | 1 | 0 | |a UPTAKE KINETICS |
| 690 | 1 | 0 | |a APPLES |
| 690 | 1 | 0 | |a UPTAKE KINETICS |
| 690 | 1 | 0 | |a VACUUM PRESSURE |
| 690 | 1 | 0 | |a ABSORPTION |
| 690 | 1 | 0 | |a ATMOSPHERIC PRESSURE |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a IMPREGNATION |
| 690 | 1 | 0 | |a TISSUE |
| 690 | 1 | 0 | |a CALCIUM |
| 690 | 1 | 0 | |a MALUS X DOMESTICA |
| 690 | 1 | 0 | |a RATTUS |
| 700 | 1 | |a González-Fesler, M. | |
| 700 | 1 | |a Weisstaub, A. | |
| 700 | 1 | |a Portela, M.L. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d 2007 |g v. 13 |h pp. 333-340 |k n. 5 |p Food Sci. Technol. Int. |x 10820132 |t Food Science and Technology International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1177/1082013207085824 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_10820132_v13_n5_p333_Salvatori |y Handle |
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