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 nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow-heating and to 6.9% after fast-heating (p 〈 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p 〈 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06829.x
Permalink