Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles

Food and Nutrition Bulletin

Volumn 28, Issue 2, 2007, Pages 165-172

  Kongkachuichai, Ratchanee ^a   Kounhawej, Arunwadee ^a   Chavasit, Visith ^a   Charoensiri, Rin ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Fortification; Instant noodles; Iron; Iron deficiency; Iron deficiency anemia

Indexed keywords

ANEMIA; BODY CONDITION; DEVELOPING WORLD; DIET; IRON; NUTRITIONAL REQUIREMENT; VITAMIN DEFICIENCY;

ASIA; EURASIA; SOUTHEAST ASIA; THAILAND;

TRITICUM AESTIVUM;

EDETIC ACID; FE(III) EDTA; FE(III)-EDTA; FERRIC ION; FERROUS ION; FERROUS SULFATE;

ARTICLE; COLOR; DIET SUPPLEMENTATION; DIETARY REFERENCE INTAKE; DRUG EFFECT; DRUG STABILITY; FLOUR; FOOD PRESERVATION; HUMAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; ODOR; SENSATION; TASTE; THAILAND; WHEAT;

ANEMIA, IRON-DEFICIENCY; COLOR; DRUG STABILITY; EDETIC ACID; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FLOUR; FOOD PRESERVATION; FOOD, FORTIFIED; HUMANS; IRON, DIETARY; RECOMMENDED DIETARY ALLOWANCES; SENSATION; SMELL; TASTE; THAILAND; TRITICUM;

EID: 34250329847     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650702800205     Document Type: Article

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