Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powder

Author:

Tomiuk Stephen,Liu Yazheng,Green Tim J.,King Maria J.,Finglas Paul M.,Kitts David D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Reduction of folic acid during baking and implications for mandatory fortification of bread;Anderson;International Journal of Food Science and Technology,2010

2. Influence of high-pressure treatment at 25 and 80°C on folates in orange juice and model media;Butz;Journal of Food Science,2004

3. Reduction in neural-tube defects after folic acid fortification in Canada;De Wals;New England Journal of Medicine,2007

4. Use of an oral/intravenous dual-label stable-isotope protocol to determine folic acid bioavailability from fortified cereal grain foods in women;Finglas;Journal of Nutrition,2002

5. Food standards: Amendment of standards of identity for enriched grain products to require addition of folic acid;Food and Drug Administration;Federal Registry,1996

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