Reduction of folic acid during baking and implications for mandatory fortification of bread-Reference-Cited by-同舟云学术

Reduction of folic acid during baking and implications for mandatory fortification of bread

Published:2010-06 Issue:6 Volume:45 Page:1104-1110
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Anderson Wayne A.,Slaughter Desmond,Laffey Christopher,Lardner Caroline

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02226.x/fullpdf

Reference13 articles.

1. A quantitative assessment of plasma homocysteine as a risk factor for vascular disease - probable benefits of increasing folic acid intakes;Bousey;Journal of the American Medical Association.,1995

2. Prevention of the first occurrence of neural tube defects by preconceptual vitamin supplementation;Czeizel;New England Journal of Medicine,1992

3. FSAI (Food Safety Authority of Ireland) 2006 Report of the national committee on folic acid food fortification http://www.fsai.ie/assets/0/86/204/ca0a6f81-e3a1-4e7c-8284-bc363f8ed091.pdf

4. FSAI (Food Safety Authority of Ireland) 2008 Report of the implementation group on folic acid food fortification to the department of health and children http://www.fsai.ie/assets/0/86/204/cc3c2261-7dc8-4225-bf79-9a47fbc2287b.pdf

5. Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads;Gujska;Plant Foods for Human Nutrition,2005

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