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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF ACID PRETREATMENT ON THE STABILITY OF CITRIC AND MALIC ACID COMPLEXES WITH VARIOUS IRON SOURCES IN A WHEAT FLAKE CEREAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 10 (1986), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An in vitro incubation at pH 2 of citric and malic acids with each of five iron sources [(hydrogen (HRI) and electrolytically reduced elemental iron (ERI), ferric chloride (FeCl3), ferrous sulfate (FeSO4) and ferric orthophosphate (FOP)] at a 10:1 molar ratio (acid:iron) was evaluated for its effect on iron solubiliza-tion in a wheat flake cereal subjected to a sequential gastrointestinal pH treatment from endogenous pH (E) to 2 to 6. Citric acid maintained significantly more complexed and ionic iron (Fe+3) in solution than malic acid, with and without incubation, through the final stage of the sequential pH treatment with each of the five iron sources. However, the malate treated samples were affected less than the citrate by acidification from pH E to 2, with less of the soluble complexed iron being insolubilized and significantly more ionic iron (Fe+2) being produced. Incubation significantly enhanced the iron solubilizing capacity of citrate at all stages of the sequential pH treatment with HRI and at pH E with ERI, FeCl3 and FeSO4, As well, incubation increased the iron solubilization properties of malate at all stages with FeSO4 and at E and 2 with HRI and ERI. These results indicate that acid incubation to form an organic acid-iron chelate, particularly with elemental iron, has the potential to improve cereal iron fortificant bioavail-ability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1986.tb00103.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe+2 rather than Fe +3 was produced, apparently by a reduction of bound Fe +3 and subsequent release of Fe+2. At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10473.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P〈0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P〈0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P 〈 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P〈0.05). The results indicate that while red veal has a more limited shelf-life than white veal, it also has potential nutritional advantages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05481.x
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  • 4
    Electronic Resource
    Electronic Resource
    Protective Effect of Milk on Mineral Precipitation by Na Phytate (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 phytate was added to milk with and without the addition of Fe or Zn and the solubility of the endogenous Ca and added Fe or Zn was not affected. However, when these experiments were repeated with a model system containing CaCl2 at the same calcium concentration as milk, the addition of Na phytate caused a significant precipitation of each of these minerals. These results suggest that milk exerts a protective effect on the phytate induced precipitation of these minerals and thus their potential bioavailability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14021.x
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    Paper (German National Licenses)
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