Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods
Author:
Affiliation:
1. Nutrition and Food Science Department–XaRTA–INSAFaculty of Pharmacy, University of BarcelonaBarcelonaSpain
2. R&D Department, APC Europe S.A.Avinguda Sant Julià, Polígon Industrial El CongostGranollersSpain
Funder
Generalitat de Catalunya
Departamento de Educación, Gobierno de Navarra
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400377
Reference56 articles.
1. WHO: Iron Deficiency Anaemia Assessment Prevention and Control. WHO Press Geneva (Switzerland) 2001.
2. Iron Fortification and Iron Supplementation are Cost-Effective Interventions to Reduce Iron Deficiency in Four Subregions of the World
3. Effect of iron-fortified foods on hematologic and biological outcomes: systematic review of randomized controlled trials
4. Iron Fortification Strategies for the Control of Childhood Anemia in Brazil
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