Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation

Author:

Hemery Youna M.,Laillou Arnaud,Fontan Laura,Jallier Vincent,Moench-Pfanner Regina,Berger Jacques,Avallone Sylvie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Micronutrient fortification of wheat flour: Recent development and strategies;Akhtar;Food Research International,2011

2. Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan);Alam;International Journal of Food Sciences and Nutrition,2007

3. Allen L.H., De Benoist B., Dary O., Hurrell R., & WHO (2006). Guidelines on food fortification with micronutrients. Retrieved from http://www.who.int/iris/handle/10665/43412.

4. Provision of multiple rather than two or fewer micronutrients more effectively improves growth and other outcomes in micronutrient-deficient children and adults;Allen;The Journal of Nutrition,2009

5. Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour);Arya;Food/Nahrung,1981

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