Iron fortification in dairy industry

Trends in Food Science and Technology

Volumn 11, Issue 11, 2000, Pages 403-409

  Gaucheron, Frédéric ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; DAIRY PRODUCT; DIETARY INTAKE; FOOD ADDITIVE; FOOD BIOTECHNOLOGY; IRON DEFICIENCY;

EID: 0034956439     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(01)00032-2     Document Type: Article

References (59)

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3. Retention and distribution of iron added to cow's milk and human milk as various salts and chelates
4. The effect of dairy products on iron availability
5. Minerals and trace elements in milk
6. Distribution of trace elements and mineral in human and cow's milk
7. Interactions des protéines du lait et des oligoéléments
8. Iron sources used in food fortification and their changes due to food processing
9. Sequestrants in food
10. Ferripolyphosphate-whey protein powder. Their potential as nutritional iron supplements
11. Supplementation of an adapted formula with bovine lactoferrin. 2. Effects on serum ion, ferritin and zinc levels
12. Iron availability from an infant formula supplemented with bovine lactoferrin
13. Calcium- and iron binding capacity of different fractions from in vitro proteolysis of casein
14. A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate
15. Microencapsulated iron for food fortification
16. Fortification of cheese with microencapsulated iron
17. Distribution of natural and added copper and iron in milk
18. Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles
19. Distribution of added iron and polyphosphate phosphorus in cow's milk
20. Binding added iron to various milk proteins
21. Physicochemical characterization of iron-supplemented skim milk
22. Distribution of iron between caseins and whey proteins in acidified milk
23. Chemical and sensory evaluation of iron-fortified milk
24. Effect of fortification with iron on susceptibility of skim milk and nonfat dry milk to oxidation
25. Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogeneized milk
26. Effects on flavor of fortifying milk with iron and absorption of the iron from intestinal tract of rats
27. Color, flavor, and iron bioavailability in iron-fortified chocolate milk
28. Enrichment of pasteurised whole milk with iron
29. Selective determination of phosphopeptide β-CN (1-25) in a β-casein digest by adding iron: Characterization by liquid chromatography with on-line electrospray-ionization mass spectrometric detection
30. On the interaction of phosvitins with ferric ion: Solubility of the Fe(III)-phosphoprotein complex under acidic conditions is a function of the iron/phosphate ratio and the degree of phosvitin phosphorylation
31. Effect of PH and ionic strength on the binding of bivalent cations to β-casein
32. Iron-supplemented caseins: Preparation, physicochemical characterization and stability
33. Binding of cations to casein molecules: Importance of physicochemical conditions
34. Complexation du fer par le phosphopeptide (1-25) de la caséine β: Action de l'alcalase et de la phosphatase acide
35. Iron(III)-phosphoprotein chelates: Stoichiometric equilibrium constant for interaction of iron(III) and phosphoserine residues of phosvitin and casein
36. Iron complexation to carboxyl groups in a bovine serum albumin digest
37. s1-casein
38. s1-, β-, κ-caseins and the PP3 component with immobilized Iron(III) ions
39. s1-casein using ultraviolet and fluorescence spectroscopy
40. Spectroscopic and magnetic studies of iron (III) phosvitins
41. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: Effect of PH and ionic strength
42. s1- and β-casein with ferrous ions in the presence of oxygen
43. Iron oxidation by casein
44. Release of iron from phosvitin by heat and food additives
45. Effects of milk fortification with ascorbic acid and iron
46. Degradation of ascorbic acid (vitamin C) in iron-supplemented cows' milk
47. Effect of iron and lactose supplementation of milk on the maillard reaction and tryptophan content
48. L'addition de lactose et de vitamine C dans les laits de croissance diminue la qualité nutritionnelle des protéines
49. Effect of ferric chloride on chymosin hydrolysis and rennet clotting time of milk
50. Sensory quality of iron fortified fresh cheddar cheese
51. Effect of iron fortification on quality of cheddar cheese
52. Effect of iron fortification on quality of cheddar cheese- 2. Effects of aging and fluorescence light on pilot scale cheeses
53. Iron fortification of process cheddar cheese
54. Brown whey cheese and metal-binding
55. Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride
56. Chemical composition, organoleptic properties and nutritive value of white soft cheese as affected by iron fortification
57. Iron content of baker's and cottage cheese made from fortified skim milks
58. Manufacture and quality of iron-fortified yogurt
59. Ferrous fumarate fortification of a chocolate drink powder