Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron-Reference-Cited by-同舟云学术

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Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron

Published:2012-05 Issue:2 Volume:10 Page:112-118
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Quintero-Gutiérrez A.G.,Mariaca-Gaspar G.I.,Villanueva-Sánchez J.,Polo J.,Rodríguez C.,González-Rosendo G.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2011.596284

Reference36 articles.

1. Effect of flour fortification with haem liposome on bread and bread doughs

2. Use of a Bovine Heme Iron Concentrate in the Fortification of Biscuits

3. Iron deficiency: assessment during pregnancy and its importance in pregnant adolescents

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1. Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies;Journal of Food Process Engineering;2023-06-14

2. Bovine and ovine meat co-products valorisation opportunities: A systematic literature review;Trends in Food Science & Technology;2021-12

3. On the characteristic and stability of iron diet supplements;Polish Journal of Chemical Technology;2019-09-01

4. Heme Iron Concentrate and Iron Sulfate Added to Chocolate Biscuits: Effects on Hematological Indices of Mexican Schoolchildren;Journal of the American College of Nutrition;2016-06-17

5. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods;European Journal of Lipid Science and Technology;2015-05-21

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