Recent advances in iron encapsulation and its application in food fortification-Reference-Cited by-同舟云学术

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Recent advances in iron encapsulation and its application in food fortification

Published:2023-09-13 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Dehnad Danial¹,Ghorani Behrouz¹,Emadzadeh Bahareh¹,Emadzadeh Maryam²,Assadpour Elham³⁴,Rajabzadeh Ghadir¹,Jafari Seid Mahdi⁵

Affiliation:

1. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

2. Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran

3. Food Industry Research Co, Gorgan, Iran

4. Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

5. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2256004

Reference131 articles.

1. Micronutrient fortification of wheat flour: Recent development and strategies

2. Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

3. Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods

4. The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products

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3. Nano-Fortifying the Future Plate: A Critical Review of Nanotechnology Applications in Food Enrichment;Current Nutrition & Food Science;2024-07-08

4. Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals;ACS Food Science & Technology;2024-06-05

5. Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins;Food Hydrocolloids;2024-06

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