-
1
-
-
0003905662
-
-
AACC, American Association for Cereal Chemists, Method No. 58-15
-
AACC Approved methods: free fatty acids 1983, American Association for Cereal Chemists, Method No. 58-15.
-
(1983)
Approved methods: free fatty acids
-
-
-
2
-
-
0004202155
-
-
AOAC, Official Method for Moisture, Association of Official Analytical Chemists, Washington, DC, Method No. 925.10
-
AOAC Official methods of analysis 1995, Official Method for Moisture, Association of Official Analytical Chemists, Washington, DC, Method No. 925.10.
-
(1995)
Official methods of analysis
-
-
-
4
-
-
0008021213
-
Pearl millet: II: partial characterization of starch and use of millet flour in bread making
-
Badi S.M., Hoseney R.C., Finney P.L. Pearl millet: II: partial characterization of starch and use of millet flour in bread making. Cereal Chemistry 1976, 53:733.
-
(1976)
Cereal Chemistry
, vol.53
, pp. 733
-
-
Badi, S.M.1
Hoseney, R.C.2
Finney, P.L.3
-
5
-
-
0035260886
-
Iron deficiency anemia: re-examining the nature and magnitude of the public health problem
-
Beard J., Stoltzfus R.J. Iron deficiency anemia: re-examining the nature and magnitude of the public health problem. Journal of Nutrition 2001, 131:563S-703S.
-
(2001)
Journal of Nutrition
, vol.131
-
-
Beard, J.1
Stoltzfus, R.J.2
-
6
-
-
84985258222
-
Millet processing for improved stability and nutritional quality without functionality changes
-
Bookwalter G.N., Lyle S.A., Warner K. Millet processing for improved stability and nutritional quality without functionality changes. Journal of Food Science 1987, 52:399-402.
-
(1987)
Journal of Food Science
, vol.52
, pp. 399-402
-
-
Bookwalter, G.N.1
Lyle, S.A.2
Warner, K.3
-
9
-
-
0034926854
-
Iron absorption from breakfast cereal: effects of EDTA compounds and ascorbic acid
-
Fairweather-Tait S.J., Wortley G.M., Teucher B., Dainty J. Iron absorption from breakfast cereal: effects of EDTA compounds and ascorbic acid. International Journal for Vitamin and Nutrition Research 2000, 70:117-122.
-
(2000)
International Journal for Vitamin and Nutrition Research
, vol.70
, pp. 117-122
-
-
Fairweather-Tait, S.J.1
Wortley, G.M.2
Teucher, B.3
Dainty, J.4
-
11
-
-
0004720193
-
Food additives, folic acid, potassium iodide and kelp, final rule
-
Food and Drug Administration
-
Food and Drug Administration Food additives, folic acid, potassium iodide and kelp, final rule. Federal Register 1973, 38:20725.
-
(1973)
Federal Register
, vol.38
, pp. 20725
-
-
-
12
-
-
84866359388
-
-
Food and Drug Administration (1996). Food additives permitted for direct addition to food for human consumption; folic acid (folacin), final rule. 61, 8797-8807.
-
Food and Drug Administration (1996). Food additives permitted for direct addition to food for human consumption; folic acid (folacin), final rule. 61, 8797-8807.
-
-
-
-
13
-
-
0020963410
-
The effect of organic acids, phytates and polyphenols on the absorption of iron from vegetables
-
Gillooly M., Bothwell T.H., Torrance J.D., MacPhail A.P., Derman D.P., Bezwoda W.R., et al. The effect of organic acids, phytates and polyphenols on the absorption of iron from vegetables. British Journal of Nutrition 1983, 49:331-342.
-
(1983)
British Journal of Nutrition
, vol.49
, pp. 331-342
-
-
Gillooly, M.1
Bothwell, T.H.2
Torrance, J.D.3
MacPhail, A.P.4
Derman, D.P.5
Bezwoda, W.R.6
-
14
-
-
65049087019
-
Influence of exogenous iron, calcium, protein and common salt on zinc bioaccessibility from cereals and legumes
-
Hemalatha S., Gautam S., Platel K., Srinivasan K. Influence of exogenous iron, calcium, protein and common salt on zinc bioaccessibility from cereals and legumes. Journal of Trace Elements in Medicine and Biology 2009, 29:75-83.
-
(2009)
Journal of Trace Elements in Medicine and Biology
, vol.29
, pp. 75-83
-
-
Hemalatha, S.1
Gautam, S.2
Platel, K.3
Srinivasan, K.4
-
15
-
-
27144475793
-
Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains
-
Hemalatha S., Platel K., Srinivasan K. Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Molecular Nutrition and Food Research 2005, 49:950-956.
-
(2005)
Molecular Nutrition and Food Research
, vol.49
, pp. 950-956
-
-
Hemalatha, S.1
Platel, K.2
Srinivasan, K.3
-
16
-
-
0030920395
-
Preventing iron deficiency through food fortification
-
Hurrell R.F. Preventing iron deficiency through food fortification. Nutrition Reviews 1997, 55:210-222.
-
(1997)
Nutrition Reviews
, vol.55
, pp. 210-222
-
-
Hurrell, R.F.1
-
17
-
-
0036205164
-
Fortification: overcoming technical and practical barriers
-
Hurrell R.F. Fortification: overcoming technical and practical barriers. Journal of Nutrition 2002, 132:806S-812S.
-
(2002)
Journal of Nutrition
, vol.132
-
-
Hurrell, R.F.1
-
18
-
-
0041829253
-
Influence of vegetable protein sources on trace element and mineral bioavailability
-
Hurrell R.F. Influence of vegetable protein sources on trace element and mineral bioavailability. Journal of Nutrition 2003, 133:2973S-2977S.
-
(2003)
Journal of Nutrition
, vol.133
-
-
Hurrell, R.F.1
-
19
-
-
0034490262
-
An evaluation of EDTA compounds for iron fortification of cereal-based foods
-
Hurrell R.F., Reddy M.B., Burri J., Cook J.D. An evaluation of EDTA compounds for iron fortification of cereal-based foods. British Journal of Nutrition 2000, 84:903-910.
-
(2000)
British Journal of Nutrition
, vol.84
, pp. 903-910
-
-
Hurrell, R.F.1
Reddy, M.B.2
Burri, J.3
Cook, J.D.4
-
21
-
-
0003520232
-
-
Technical Report Series No 539, World Health Organization, Geneva, Joint FAO WHO Expert Committee on Food Additives (JECFA)
-
Joint FAO/WHO Expert Committee on Food Additives (JECFA) Toxicological evaluation of some food additives including anti-caking agents, anti-microbials, anti-oxidants, emulsifiers and thickening agents 1974, Technical Report Series No 539, World Health Organization, Geneva.
-
(1974)
Toxicological evaluation of some food additives including anti-caking agents, anti-microbials, anti-oxidants, emulsifiers and thickening agents
-
-
-
22
-
-
0342470134
-
Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke)
-
Kaced I., Hoseney R.C., Variano-Marston E. Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). Cereal Chemistry 1984, 61:187-192.
-
(1984)
Cereal Chemistry
, vol.61
, pp. 187-192
-
-
Kaced, I.1
Hoseney, R.C.2
Variano-Marston, E.3
-
23
-
-
0000900766
-
Nutritional properties of sorghum and the millets
-
St. Paul: American Association of Cereal Chemists Inc, D.A.V. Dendy (Ed.)
-
Klopfenstein C.F., Hoseney R.C. Nutritional properties of sorghum and the millets. Sorghum and millets: Chemistry and technology 1995, St. Paul: American Association of Cereal Chemists Inc. D.A.V. Dendy (Ed.).
-
(1995)
Sorghum and millets: Chemistry and technology
-
-
Klopfenstein, C.F.1
Hoseney, R.C.2
-
24
-
-
0028905804
-
Impact of processing on iron dialyzability from beans (Phaseolus vulgaris L.)
-
Lombardi-Boccia G., De Santis N., Di Lullo G., Carnovale E. Impact of processing on iron dialyzability from beans (Phaseolus vulgaris L.). Food Chemistry 1995, 53:191-195.
-
(1995)
Food Chemistry
, vol.53
, pp. 191-195
-
-
Lombardi-Boccia, G.1
De Santis, N.2
Di Lullo, G.3
Carnovale, E.4
-
25
-
-
12644317849
-
Inter laboratory trial on determination of the in vitro iron dialyzability from food
-
Luten J., Crews H., Flynn A., Dael P.V., Kastenmayer P., Hurrell R., et al. Inter laboratory trial on determination of the in vitro iron dialyzability from food. Journal of the Science of Food and Agriculture 1996, 72:415-424.
-
(1996)
Journal of the Science of Food and Agriculture
, vol.72
, pp. 415-424
-
-
Luten, J.1
Crews, H.2
Flynn, A.3
Dael, P.V.4
Kastenmayer, P.5
Hurrell, R.6
-
26
-
-
0028205730
-
EDTA and the absorption of iron from the food
-
Mac Phail A.P., Patel R.C., Bothwell T.H., Lamparelli R.D. EDTA and the absorption of iron from the food. American Journal of Clinical Nutrition 1994, 59:644-864.
-
(1994)
American Journal of Clinical Nutrition
, vol.59
, pp. 644-864
-
-
Mac Phail, A.P.1
Patel, R.C.2
Bothwell, T.H.3
Lamparelli, R.D.4
-
27
-
-
0347264380
-
Why food fortification?
-
Mathew A.E., Mohanty J.P., Behera U.C., Shivkumar B., Nair M.K. Why food fortification?. Nutrition 1999, 33:12-22.
-
(1999)
Nutrition
, vol.33
, pp. 12-22
-
-
Mathew, A.E.1
Mohanty, J.P.2
Behera, U.C.3
Shivkumar, B.4
Nair, M.K.5
-
28
-
-
84866418763
-
Nutrition intervention programmes in India and in neighbouring countries
-
Oxford and IBH Publishing Co. Pvt. Ltd, New Delhi, M.S. Bamji, K. Krishnaswamy, G.N.V. Brahmam (Eds.)
-
Rao P., Lakshmaiah A. Nutrition intervention programmes in India and in neighbouring countries. Textbook of human nutrition 2009, Oxford and IBH Publishing Co. Pvt. Ltd, New Delhi. M.S. Bamji, K. Krishnaswamy, G.N.V. Brahmam (Eds.).
-
(2009)
Textbook of human nutrition
-
-
Rao, P.1
Lakshmaiah, A.2
-
30
-
-
78549275753
-
Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc
-
Tripathi B., Chetana, Platel K. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. Journal of Trace Elements in Medicine and Biology 2010, 24:257-262.
-
(2010)
Journal of Trace Elements in Medicine and Biology
, vol.24
, pp. 257-262
-
-
Tripathi, B.1
Chetana Platel, K.2
-
31
-
-
78650678505
-
Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants
-
Tripathi B., Platel K. Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry 2011, 126:537-542.
-
(2011)
Food Chemistry
, vol.126
, pp. 537-542
-
-
Tripathi, B.1
Platel, K.2
-
32
-
-
24744463345
-
Sorghum (Sorghum bicolor L. Moench) flour pasting properties influenced by free fatty acids and protein
-
Zhang G., Hamaker B.R. Sorghum (Sorghum bicolor L. Moench) flour pasting properties influenced by free fatty acids and protein. Cereal Chemistry 2005, 82:534-540.
-
(2005)
Cereal Chemistry
, vol.82
, pp. 534-540
-
-
Zhang, G.1
Hamaker, B.R.2
|