Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food.

D.J. Hart; S.J. Fairweather-Tait; M.R. Broadley; S.J. Dickinson; I. Foot; P. Knott; S.P. McGrath; H. Mowat; K. Norman; P.R. Scott; J.L. Stroud; M. Tucker; P.J. White; F.J. Zhao; R. Hurst

doi:10.1016/j.foodchem.2010.12.079

Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food.

D.J. Hart
, S.J. Fairweather-Tait
, M.R. Broadley
, S.J. Dickinson
, I. Foot
, P. Knott
, S.P. McGrath
, H. Mowat
, K. Norman
, P.R. Scott
, J.L. Stroud
, M. Tucker
, P.J. White
, F.J. Zhao
, R. Hurst

Quadram Institute
University of East Anglia
University of Nottingham
Rank Hovis
Limagrain UK Ltd
Marks & Spencer Plc
Rothamsted Research Institute
Velcourt Ltd
Carrs Fertilisers
Yara UK Ltd

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	1771-1778
Journal	Food Chemistry
Volume	126
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2010.12.079
Publication status	Published - 15 Jun 2011

Keywords

Biofortification
Bread
Flour
Selenium
Speciation
Wheat (Triticum aestivum L.)

Access to Document

10.1016/j.foodchem.2010.12.079Licence: Unspecified licence

Cite this

Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, S. P., Mowat, H., Norman, K., Scott, P. R., Stroud, J. L., Tucker, M., White, P. J., Zhao, F. J., & Hurst, R. (2011). Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry, 126(4), 1771-1778. https://doi.org/10.1016/j.foodchem.2010.12.079

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keywords = "Biofortification, Bread, Flour, Selenium, Speciation, Wheat (Triticum aestivum L.)",

author = "D.J. Hart and S.J. Fairweather-Tait and M.R. Broadley and S.J. Dickinson and I. Foot and P. Knott and S.P. McGrath and H. Mowat and K. Norman and P.R. Scott and J.L. Stroud and M. Tucker and P.J. White and F.J. Zhao and R. Hurst",

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doi = "10.1016/j.foodchem.2010.12.079",

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Hart, DJ, Fairweather-Tait, SJ, Broadley, MR, Dickinson, SJ, Foot, I, Knott, P, McGrath, SP, Mowat, H, Norman, K, Scott, PR, Stroud, JL, Tucker, M, White, PJ, Zhao, FJ & Hurst, R 2011, 'Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food.', Food Chemistry, vol. 126, no. 4, pp. 1771-1778. https://doi.org/10.1016/j.foodchem.2010.12.079

TY - JOUR

T1 - Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food.

AU - Hart, D.J.

AU - Fairweather-Tait, S.J.

AU - Broadley, M.R.

AU - Dickinson, S.J.

AU - Foot, I.

AU - Knott, P.

AU - McGrath, S.P.

AU - Mowat, H.

AU - Norman, K.

AU - Scott, P.R.

AU - Stroud, J.L.

AU - Tucker, M.

AU - White, P.J.

AU - Zhao, F.J.

AU - Hurst, R.

PY - 2011/6/15

Y1 - 2011/6/15

KW - Biofortification

KW - Bread

KW - Flour

KW - Selenium

KW - Speciation

KW - Wheat (Triticum aestivum L.)

U2 - 10.1016/j.foodchem.2010.12.079

DO - 10.1016/j.foodchem.2010.12.079

M3 - Article

VL - 126

SP - 1771

EP - 1778

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -