Nutritional and technological behavior of stabilized iron-gluconate in wheat flour

Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate s...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Salgueiro, J., Lysionek, A., Ridolfi, A., Zubillaga, M., Barrado, A., Martinez-Sarrasague, M., Goldman, C., Boccio, J.
Formato: JOUR
Materias:
Bioavailability
Flour
Fortification
Human
Iron
Wheat
Zinc
ferrous gluconate
glycine
iron
pentane
phytic acid
water
zinc
animal experiment
article
bioaccumulation
controlled study
diet supplementation
flour
food
food spoilage
human
iron absorption
nonhuman
rat
sensory evaluation
standard
wheat
Animals
Biological Availability
Chromatography
Female
Ferric Compounds
Food, Fortified
Gluconates
Glycine
Iron Radioisotopes
Iron, Dietary
Male
Pentanes
Perception
Phytic Acid
Rats
Rats, Wistar
Reference Standards
Taste
Time Factors
Triticum
Zinc Sulfate
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01634984_v105_n1-3_p187_Salgueiro
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares