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High uptake and inward diffusion of iron fortificant in ultrasonicated milled rice

  • Published:2020-06 Issue: Volume:128 Page:109459
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Bonto Aldrin P.,Jearanaikoon Nichada,Sreenivasulu Nese,Camacho Drexel H.

Funder

Philippine Commission on Higher Education

De La Salle University Research Coordination Office

Philippine Department of Science and Technology-Science Education Institute

Accelerated Science and Technology Human Resource Development

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Lwt - food Science and Technology Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar;Albarracín;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013

2. Increased vitamin B5 uptake capacity of ultrasonic treated milled rice: A new method for rice fortification;Bonto;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

3. Biofortification: A new tool to reduce micronutrient malnutrition;Bouis;Food and Nutrition Bulletin,2011

4. A type of postharvest loss: Nutritional losses during washing and cooking of vice;Cheigh;Korean Journal of Food Science and Technology,1977

5. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review;Chemat;Ultrasonics Sonochemistry,2017
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