Now showing items 1-10 of 193
Application of edible coatings to improve global quality of fortified pumpkin
A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of ...
Formación de manchas indeseables en fideos fortificados con hierro electrolítico
(Universidad de LimaPerú, 2014)
En esta investigación se ha estudiado el hierro electrolítico, porque, si bien no se libra de esta observación, el fenómeno es menos intenso que en el caso del sulfato ferroso y el fumarato ferroso; además, el hierro ...
Simultaneous determination of B-Group vitamins in enriched cookies
(Sociedade Brasileira de Química, 2008)
Fortificação do leite fluido na prevenção e tratamento da anemia carencial ferropriva em crianças menores de 4 anos
The effectiveness of the use of chelate aminoacid iron fortified fluid milk in the treatment of iron deficiency in children under four years of age was studied. The 269 children included in this trial received 1 liter/day ...
Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
(Elsevier Science, 2017-06)
The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion ...
Iron Fortification Strategies for the Control of Childhood Anemia in Brazil
(OXFORD UNIV PRESS, 2010)
This article presents data on the fortification of foods, necessary as an important public health approach for the success in reducing anemia. The use of food vehicles, iron salts and their costs, as well as recent work ...