Effect of processing conditions on the stability of native vitamin A and fortified retinol acetate in milk
Author:
Affiliation:
1. BIS, New Delhi, India
2. Amity Institute of Food Technology, Amity University, Noida, UP, India
3. National Dairy Research Institute, Karnal, India
4. Shoolini University, Solan, Himachal Pradesh, India
Abstract
Publisher
Hogrefe Publishing Group
Subject
Nutrition and Dietetics,General Medicine,Endocrinology, Diabetes and Metabolism,Medicine (miscellaneous)
Link
https://econtent.hogrefe.com/doi/pdf/10.1024/0300-9831/a000617
Reference32 articles.
1. Allen, L., Benoist, B.D., Dary, O. & Hurrell, R. (2006) Guidelines on food fortification with micronutrients. World Health Organization/Food and Agriculture Organization of the United Nations (WHO/FAO).
2. Indian Council of Medical Research (ICMR). (2009) Nutrient requirements and recommended dietary allowances for Indians (A Report of Expert Group of ICMR).
3. Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk
4. Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients
5. Bioavailability of iron in multiple fortified milk
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