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- W2316257584 abstract "This study focuses on the preparation at lab scale of selenomethionine-enriched white and wholemeal bread. Selenium was supplemented either by adding selenite directly to the dough or by using lab-made selenium-enriched yeast. The best results were obtained when using fresh selenium-enriched yeast. The optimum incubation time for selenomethionine-enriched yeast preparation, while keeping formation of selenium byproducts to a minimum, was 96 h. Selenium content measured by isotope dilution analysis (IDA)-ICP-MS in Se-white and Se-wholemeal bread was 1.28 ± 0.02 μg g–1 and 1.16 ± 0.02 μg g–1 (expressed as mean ± SE, 3 replicates), respectively. HPLC postcolumn IDA-ICP-MS measurements revealed that selenomethionine was the main Se species found in Se-enriched bread, which accounted for ca. 80% of total selenium. In vitro gastrointestinal digestion assay provided selenium bioaccessibility values of 100 ± 3% and 40 ± 1% for white and wholemeal Se-enriched bread, respectively, being selenomethionine the main bioaccessible Se species in white bread, while in wholemeal bread this compound was undetectable." @default.
- W2316257584 created "2016-06-24" @default.
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- W2316257584 date "2015-01-02" @default.
- W2316257584 modified "2023-10-18" @default.
- W2316257584 title "Preparation and Characterization of a Laboratory Scale Selenomethionine-Enriched Bread. Selenium Bioaccessibility" @default.
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- W2316257584 doi "https://doi.org/10.1021/jf505069d" @default.
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