Article

In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron

2019-01-01

Abstract excerpt

Iron deficiency is the most prevalent mineral deficiency in the world. Food fortification offers an alternative to standard oral iron therapy, which often causes unpleasant side effects. In this study, bread was fortified with either ferrous sulphate or ferrous fumarate. To prevent undesired organoleptic changes in colour, odour and taste, iron compounds were introduced in the form of microcapsules. Eight types of...

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Literature Corpus work: cc416309-a6a5-5474-abd6-da537e0f64d2
DOI: 10.1016/j.lwt.2018.09.071

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