Bioavailability of some macroelements from post-ultrafiltration permeates and whey
2006
Klobukowski, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Human Nutrition), E-mail: [email protected] | Szpendowski, J. | Salmanowicz, J. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Safety Management)
The bioavailability of calcium, phosphorus and magnesium from post-ultrafiltration permeates and whey obtained during curd cheese production was determined. The bioavailability of mineral components was expressed with the coefficients of apparent absorption (A) and retention (R). Dietary studies on rats indicated a high bioavailability of calcium and phosphorus from post-ultrafiltration permeates and whey. Diets containing acid permeate showed significantly higher calcium and phosphorus absorption and retention values. Acid-rennet (ARP) and acid (AP) permeates and acid-rennet whey (ARW) are considered poor sources of bioavailable magnesium. Among the analysed by-products, the acid-rennet whey (ARW) exhibited the most advantageous magnesium apparent absorption and retention values. Acid-rennet whey (ARW), as well as acid-rennet (ARP) and acid (AP) permeates can be used as a valuable component of many food products
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