相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Potato snacks added with active components: effects of the vacuum impregnation and drying processes
Yudy Duarte-Correa et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Shubham Kumar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
Marina F. de Escalada Pla et al.
FOOD SCIENCE AND HUMAN WELLNESS (2020)
Pharmaceutical applications of cyclodextrins and their derivatives
Priya Dhiman et al.
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY (2020)
Iron bioavailability from food fortification to precision nutrition. A review
Ruth Blanco-Rojo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
Xue Zhao et al.
FOOD CHEMISTRY (2019)
Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate
Georgiana G. Codina et al.
FOODS AND RAW MATERIALS (2019)
Vacuum impregnation of chitosan-based edible coating in minimally processed pumpkin
Ariana de Souza Soares et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Fortification effects of different iron compounds on refined wheat flour stability
Ana Paula Rebellato et al.
JOURNAL OF CEREAL SCIENCE (2018)
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Strategies to limit colour changes when fortifying food products with iron
Edwin Habeych et al.
FOOD RESEARCH INTERNATIONAL (2016)
Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
C. Genevois et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
C. Iborra-Bernad et al.
JOURNAL OF FOOD SCIENCE (2015)
In vitro fermentation of anthocyanins encapsulated with cyclodextrins: Release, metabolism and influence on gut microbiota growth
Gema Flores et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Zinc enrichment of whole potato tuber by vacuum impregnation
Erihemu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Cyclodextrins and Antioxidants
Jose Manuel Lopez-Nicolas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
C. Genevois et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Cyclodextrins
Sergey V. Kurkov et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2013)
Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals
K. Argyri et al.
FOOD CHEMISTRY (2011)
Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments
K. Argyri et al.
FOOD CHEMISTRY (2009)
Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
Marina F. de Escalada Pla et al.
JOURNAL OF FOOD ENGINEERING (2009)
Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
M. F. Gliemmo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice
Jose M. Lopez-Nicolas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Oxidative activity and dialyzability of some iron compounds under conditions of a simulated gastrointestinal digestion in the presence of phytate
Maria Kapsokefalou et al.
FOOD CHEMISTRY (2007)
Iron fortification technology development: New approaches
H Mehansho
JOURNAL OF NUTRITION (2006)
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food
CHM Versantvoort et al.
FOOD AND CHEMICAL TOXICOLOGY (2005)
Microencapsulation: industrial appraisal of existing technologies and trends
S Gouin
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Inclusion compounds between alpha-, beta- and gamma-cyclodextrins: iron II lactate: a theoretical and experimental study using diffusion coefficients and molecular mechanics
RA Leite et al.
JOURNAL OF MOLECULAR STRUCTURE (2003)
Fortification: Overcoming technical and practical barriers
RF Hurrell
JOURNAL OF NUTRITION (2002)
Vacuum impregnation and osmotic dehydration in matrix engineering -: Application in functional fresh food development
P Fito et al.
JOURNAL OF FOOD ENGINEERING (2001)
分享论文
