The minerals of milk.

By F. Gaucheron. Reproduction, nutrition, development, 2005

635 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3efac7a4d9eb7915acac7a141400c8e58f375f61

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In Food Science

1. Koen Dewettinck

Citations in the corpus

• Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits (2014, background): “The majority of changes are reversible on cooling, but more severe heat treatments (>90 C) maygive rise to some irreversiblemodifications (Gaucheron, 2005).”
• Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production (2011, background): “Calcium bound to casein (both in organic and mineral form) exhibits significant availability during the milk digestion process (Gueguen and Pointillart 2000); thus, the bioavailability of this element is closely correlated with a higher concentration of casein (Gaucheron 2005).”