Code
05V01808
Duration
01 January 2008 → 31 October 2012
Funding
Ghent University funding
Promotor
Research disciplines
-
Natural sciences
- Other chemical sciences
-
Medical and health sciences
- Nutrition and dietetics
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
vegetable production
polyphenols
phytate
iron
fibres
bio-accessibility
zinc
fermentation
Project description
In vegetable products (legumes, grains and vegetables), the iron and zinc bio-accessibiltity is low. This is partly due to the presence of phytates, polyphenols and fibres, making complexes with iron en zinc. In this way the bio-accesibility and bio-availablity of these minor components is inhibited. In this project proposal, it is aimed to increase the bio-accessibility by using fermentations with Lactobacillus strains.