Strategies to limit colour changes when fortifying food products with iron

Author:

Habeych Edwin,van Kogelenberg Violet,Sagalowicz Laurent,Michel Martin,Galaffu NicolaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Estimating the potential for vitamin A toxicity in women and young children;Allen;Journal of Nutrition,2002

2. Guidelines on food fortification with micronutrients;Allen,2006

3. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups;Andjelković;Food Chemistry,2006

4. Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods;Arts;Journal of Agricultural and Food Chemistry,2000

5. Bananas, raw materials for making processed food products. [Review];Aurore;Trends in Food Science and Technology,2009

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