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  • 1
    Electronic Resource
    Electronic Resource
    Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'Ivoire (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The stability of local salt dual fortified with iodine and 19 iron compounds (encapsulated compared to nonencapsulated sulfate, fumarate, pyrophosphate, and elemental iron) was tested in Morocco and Côte d'Ivoire. Color and iodine content were measured after storage for 1, 2, 4, and 6 mo. Color acceptability was judged by standardized interviews. For most compounds, encapsulation did not protect against adverse sensory changes and iodine losses. However, 2 forms of ferric pyrophosphate, 1 small particle size (approximately 2.5 μm) and 1 micronized (approximately 0.5 μm), performed well and be useful in salt fortification. Improvements in current encapsulation techniques are needed to allow encapsulated iron to be used in salt fortification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07031.x
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  • 2
    Electronic Resource
    Electronic Resource
    Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) has been suggested as a fortification compound for fish sauce and soy sauce. Its susceptibility to photodegradation in aqueous solutions however is a potential disadvantage. We determined the photostability of NaFeEDTA in fish and soy sauce stored under well-defined conditions. No degradation of NaFeEDTA was observed during storage of fortified soy sauce. Losses of up to 35% NaFeEDTA, however, occurred within 2 to 6 wk in fortified fish sauce stored in clear bottles exposed to direct sunlight. Losses were prevented by storage in amber bottles or by storing the clear bottles under indirect sunlight or in the dark.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09953.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Phytic acid, a potent inhibitor of mineral and trace element absorption, occurs in all cereal grains and legume seeds. The possibility to increase phytase activity and/or reduce the phytic acid content by soaking and germination was investigated in a wide range of grains and seeds, but not found to be effective. Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested. High apparent phytase activity was found in untreated whole grain rye, wheat, triticale, buckwheat, and barley. Their usefulness as sources of phytase in complementary food production should be further investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09609.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal behaviour of milk powders studied by differential thermal analysis and heat flow calorimetry
    Amsterdam : Elsevier
    Thermochimica Acta 65 (1983), S. 81-92 
    Details
    ISSN: 0040-6031
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0040-6031(83)80010-0
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  • 5
    Electronic Resource
    Electronic Resource
    Chlorophyll-bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Magnesium is bound as the central atom of the porphyrin ring of the green plant pigments chlorophyll a and b. It has been suggested that chlorophyll-bound magnesium may play an important role in magnesium nutrition because when iron is similarly bound in the porphyrin ring of heme, it is absorbed to a greater extent than non-heme iron. We have analyzed 22 frequently consumed fruits and vegetables for the chlorophyll content by high-pressure liquid chromatography and for magnesium with atomic absorption spectroscopy. Chlorophyll concentrations ranged from 6 μg/g (grape) to 790 μg/g (spinach) (median 63 μg/g). Magnesium concentrations ranged from 48 μg/g (grape) to 849 μg/g (spinach) (median 122 μg/g). In the green leafy vegetables, such as spinach and lettuce, chlorophyll-bound magnesium represented 2.5% to 10.5% of total magnesium whereas other common green vegetables, pulses and fruits contained 〈 1% chlorophyll-bound magnesium. The chlorophyll content of spinach was further decreased by about 35% on thawing frozen spinach or on chopping fresh spinach, and this degradation increased to about 50% after boiling and steaming. Based on the present results and published food consumption data, we estimate that chlorophyll-bound magnesium represents a very low fraction of total magnesium intake in industrialized countries, less than 1% in the case for data obtained from Switzerland. Thus, chlorophyll-bound magnesium is of little relevance to magnesium nutrition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09947.x
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    Paper (German National Licenses)
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