Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

Author:

LEE Tan-Ang,HO Jou-Hsuan,KHOO Sok Kean,CHOW Chi-Fa

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference16 articles.

1. Ahmed, M.U., Thorpe, S.R. and Baynes, J.W. (1986). Identification of NE-carboxymethyllysine as a degradation product of fructoselysine in glycated protein. J. Biol. Chem., 261, 4889-4894.

2. Ascorbic acid enhances hydroxyl radical formation in iron-fortified infant cereals and infant formulas

3. AOAC. (1995). Official Methods of Analysis of the Association of Analytical Chemists, 15th edition. AOAC, Washington, DC.

4. Chen, P.C., Yeh, Y.N., Lee, T.A. and Chow, C.F. (2008). The effect of different iron compounds and vitamins fortification on iron bioavailability in reconstituted milk with different fat levels during in vitro digestion. Taiwanese J. Agric. Chem. and Food Sci., 46, 96-102.

5. Ferrer, E., Alegría, A. and Farré, R. (2000). Advanced glycosilation end products (AGEs) and colour in milk and milk resembling systems. A review. Recent Res. Developments in Agric. and Food Chem., 4, 269-290.

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