Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder

Food and Nutrition Bulletin

Volumn 32, Issue 1, 2011, Pages 13-22

  Karn, Sanjeev Kumar ^a,b   Chavasit, Visith ^a   Kongkachuichai, Ratchanee ^a   Tangsuphoom, Nattapol ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

^b MINISTRY OF AGRICULTURE AND COOPERATIVES   (Nepal)

Author keywords

Bioavailability; Curry powder; Iron fortification; Nepal; Sensory qualities; Shelf stability

Indexed keywords

ACETIC ACID; BIOAVAILABILITY; COLOR; ELECTROKINESIS; ETHYLENE; FLUORESCENCE; IRON; MOISTURE; OXIDE; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; POPULATION STRUCTURE; SENSORY SYSTEM; STABILIZATION; SULFATE;

NEPAL;

IRON;

ARTICLE; CELL STRAIN CACO 2; CHEMISTRY; COMPARATIVE STUDY; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; ECONOMICS; FOOD HANDLING; HUMAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; METABOLISM; NEPAL; PHYSICAL CHEMISTRY; PIGMENTATION; QUALITY CONTROL; SENSATION; SPICE; TRANSPORT AT THE CELLULAR LEVEL;

ANEMIA, IRON-DEFICIENCY; BIOLOGICAL TRANSPORT; CACO-2 CELLS; DIET; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; IRON; IRON, DIETARY; NEPAL; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SENSATION; SPICES;

EID: 79957806978     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482651103200102     Document Type: Article

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