Fortification effects of different iron compounds on refined wheat flour stability-Reference-Cited by-同舟云学术

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Fortification effects of different iron compounds on refined wheat flour stability

Published:2018-07 Issue: Volume:82 Page:1-7
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rebellato Ana Paula,Klein Bruna,Wagner Roger,Lima Pallone Juliana Azevedo

Funder

(Conselho Nacional de Desenvolvimento Científico e Tecnológico)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Micronutrient fortification of wheat flour: recent development and strategies;Akhtar;Food Res. Int.,2011

2. Agência Nacional de Vigilância Sanitária (ANVISA);Brasil,2002

3. Avaliação por métodos in vitro e in vivo da biodisponibilidade de sulfato ferroso microencapsulado;Cocato;Rev. Nutr.,2007

4. Analysis of volatile compounds from various types of barley cultivars;Cramer;J. Agric. Food Chem.,2005

5. Key issues and challenges in whole wheat flour milling and storage;Doblado-Maldonado;J. Cereal. Sci.,2012

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1. Influence of genotype, fortifying agents, and addition of ascorbic acid on mineral bioaccessibility in refined wheat flours using MIP OES;Journal of Food Composition and Analysis;2024-04

2. Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota;Food & Function;2024

3. Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation;Journal of Food Science and Technology;2023-08-24

4. Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid;LWT;2022-05

5. Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa;Scientific African;2021-03

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