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Bioavailability of calcium from ice cream formulations compared to bioavailability of calcium from milk
Reference
BBS/E/F/00052174
Principal Investigator / Supervisor
Dr Birgit Teucher
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
11,287
Status
Completed
Type
Institute Project
Start date
01/11/2005
End date
30/04/2006
Duration
6 months
Abstract
Milk and other dairy products are an important source of calcium which in turn is important for bone growth and maintenance of bone health throughout life. The efficiency of calcium absorption is dependent on various factors including, physiology, form of calcium, and food matrix. Therefore, one cannot assume that the fractional absorption of calcium from different foods with the same calcium content is equivalent. IFR in collaboration with UNILEVER Plc is investigating the efficiency of calcium absorption from ice cream formulations using the dual stable isotope approach.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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