Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren-Reference-Cited by-同舟云学术

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

Published:2015-08-25 Issue:3 Volume:35 Page:460-467
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Srebernich Silvana Mariana¹,Silveira Expedito Tadeu Facco²,Gonçalves Gisele Mara Silva¹,Ormenese Rita de Cássia Salvucci Celeste²,Morgano Marcelo Antonio²

Affiliation:

1. Pontificia Universidade Católica de Campinas, Brasil

2. Instituto de Tecnologia de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6703.pdf

Reference35 articles.

1. Hemoglobin concentration, breastfeeding and complementary feeding in the first year of life;Assis A. M.;Revista de Saúde Pública,2004

2. Pork meat increases iron absorption from a 5-day fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content;Bach Kristensen M.;British Journal of Nutrition,2005

3. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat;Baech S. B.;The American Journal of Clinical Nutrition,2003

4. Recent experience with fortification of foods and beverages with iron for the control of iron-deficiency anemia in Brazilian children;Beinner M. A.;Food and Nutrition Bulletin,2003

5. Desenvolvimento e caracterização físico-química e sensorial de embutido cozido tipo apresuntado de carne de caprino;Beserra F. J.;Ciência Rural,2003

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