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Volumn 44, Issue 2, 1996, Pages 522-525

Novel method for the production of color-compatible ferrous sulfate-fortified simulated rice through extrusion

Author keywords

Color; Extrusion; Ferrous sulfate; Iron fortification; Rice

Indexed keywords


EID: 0008522086     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950368t     Document Type: Article
Times cited : (23)

References (14)
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  • 4
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    • Iron enrichment of rice
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    • Hunnell, J. D.; Yasumatsu, K.; Moritaka, S. Iron enrichment of rice. In Iron Fortification of Foods; Clydesdale, F. M., Wiemer, K. L., Eds.; Academic Press: New York, 1985.
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    • Hunnell, J.D.1    Yasumatsu, K.2    Moritaka, S.3
  • 5
    • 0002155922 scopus 로고
    • Bioavailability of different iron compounds used to fortify formulas and cereals: Technological problems
    • Steckel, A., Ed.; Vevey/Raven Press: New York
    • Hurrell, R. F. Bioavailability of different iron compounds used to fortify formulas and cereals: technological problems. In Iron Nutrition in Infancy and Childhood; Steckel, A., Ed.; Vevey/Raven Press: New York, 1984.
    • (1984) Iron Nutrition in Infancy and Childhood
    • Hurrell, R.F.1
  • 6
    • 0002498446 scopus 로고
    • Strategies for iron fortification of foods
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    • (1985) Food Sci. Technol. , vol.1 , Issue.3 , pp. 56-61
    • Hurrell, R.F.1    Cook, J.D.2
  • 8
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    • Heating of Cruciferous vegetables increases the in vitro dialyzability of intrinsic and extrinsic iron
    • Kapanidis, A. N.; Lee, T-C. Heating of Cruciferous vegetables increases the in vitro dialyzability of intrinsic and extrinsic iron. J. Food Sci. 1995, 60 (1), 128-131, 141.
    • (1995) J. Food Sci. , vol.60 , Issue.1 , pp. 128-131
    • Kapanidis, A.N.1    Lee, T.-C.2
  • 9
    • 0009532404 scopus 로고
    • Content and stability of ferrous iron in soybean hulls
    • Laszlo, J. A. Content and stability of ferrous iron in soybean hulls. Cereal Chem. 1988, 65 (1), 20-23.
    • (1988) Cereal Chem. , vol.65 , Issue.1 , pp. 20-23
    • Laszlo, J.A.1
  • 10
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    • Iron sources used in food fortification and their changes due to food processing
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    • (1979) CRC Crit. Rev. Food Sci. Nutr. , vol.11 , Issue.2 , pp. 117-153
    • Lee, K.1    Clydesdale, F.M.2
  • 12
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    • Effect of pH and ascorbic acid on iron valence in model systems and in foods
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    • (1981) J. Food Sci. , vol.48 , pp. 606-611
    • Nojeim, S.J.1    Clydesdale, F.M.2
  • 13
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    • Ph.D. Dissertation, Rutgers, The State University of New Jersey, New Brunswick
    • Zilberboim, R. Rice fortification through extrusion. Ph.D. Dissertation, Rutgers, The State University of New Jersey, New Brunswick, 1994.
    • (1994) Rice Fortification Through Extrusion
    • Zilberboim, R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.