Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 326-333

  Guzun Cojocaru, Tatiana ^a,b   Koev, Chavdar ^a,c   Yordanov, Martin ^a,c   Karbowiak, Thomas ^a   Cases, Eliane ^a   Cayot, Philippe ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b TECHNICAL UNIVERSITY OF MOLDOVA   (Moldova)

^c UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Anaemia; Fe bisglycinate; Iron fortification; Lipid oxidation; NaFe EDTA

Indexed keywords

ANAEMIA; FE-BISGLYCINATE; IRON FORTIFICATION; LIPID OXIDATION; NAFE-EDTA;

CARBOXYLATION; CHELATION; EMULSIONS; FUNCTIONAL GROUPS; METAL ANALYSIS; METAL IONS; OXIDATION RESISTANCE;

OXIDATION;

BETA LACTOGLOBULIN; CARBOXYLIC ACID; CASEINATE; EDETIC ACID; FERROUS BISGLYCINATE; FERROUS ION; FERROUS SULFATE; IRON CHELATE; IRON SALT; MILK PROTEIN; PEROXIDE; SODIUM IRON ETHYLENDIAMINETETRAACETATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ARTICLE; DIET SUPPLEMENTATION; EMULSION; IRON CHELATION; LIPID OXIDATION; MOLECULAR STABILITY; PARTICLE SIZE; PH; PROTEIN STABILITY; ZETA POTENTIAL;

EID: 78049419646     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.004     Document Type: Article

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