Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs-Reference-Cited by-同舟云学术

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Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs

Published:2024 Issue: Volume:9 Page:100830
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Shi Cuizhu^ORCID,Zhe Guangrong,Ding Xiang,Meng Qian,Li Jingpeng^ORCID,Deng Li

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference29 articles.

1. Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial;Adish;Lancet,1999

2. Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low-and middle-income countries: a systematic review;Alves;PLoS One,2019

3. The Lucky Iron Fish: a simple solution for iron deficiency;Armstrong;Blood Adv,2017

4. An examination of the acidified foods rule with regard to the acid versus acidified foods classification;Balestrini;Food Protect. Trends,2022

5. Iron nutritional status is improved in Brazilian preterm infants fed food cooked in iron pots;Borigato;J. Nutr.,1998

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