Effect of solid-state fermentation on mineral binding efficiency of chickpea protein: Characterization and in-vitro mineral uptake

Food Science

• Protein Characterization 100%
• Solid-State Fermentation 100%
• Iron 85%
• Iron Complex 57%
• Ferritin 28%
• Iron Bioavailability 28%
• Protein Solubility 28%
• Food Applications 14%
• Anti-Nutritional Factor 14%

Keyphrases

• Protein-iron Complex 50%
• Iron Uptake 33%
• Iron Bioavailability 33%
• Enhanced Foods 16%
• Iron Transportation 16%
• Iron Retention 16%
• Iron Complexation 16%
• Iron Storage 16%
• Ferritin Synthesis 16%
• Iron Complexes 16%
• Low Iron 16%
• Iron Minerals 16%