Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles

Food Chemistry

Volumn 171, Issue , 2015, Pages 206-211

  Liu, Yazheng ^a   Green, Timothy J ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Fortification; L 5 methyltetrahydrofolate; Microencapsulation; Noodles; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; SODIUM; STABILITY;

COOKING CONDITIONS; FOLIC ACIDS; FORTIFICATION; L-5-METHYLTETRAHYDROFOLATE; NOODLES; PERCENTAGE RECOVERY; SODIUM ASCORBATE; STAPLE FOOD;

MICROENCAPSULATION;

5 METHYLTETRAHYDROFOLIC ACID; ASCORBIC ACID; FOLIC ACID; VITAMIN; 5-METHYLTETRAHYDROFOLATE; TETRAHYDROFOLIC ACID DERIVATIVE; WATER;

ARTICLE; CHEMICAL STRUCTURE; COOKING; DIET SUPPLEMENTATION; DIETARY INTAKE; FLOUR; FRYING; MICROENCAPSULATION; PASTA; ANALYSIS; BIOAVAILABILITY; CHEMISTRY; DRUG FORMULATION; FOOD ANALYSIS; PROCEDURES;

ASCORBIC ACID; BIOLOGICAL AVAILABILITY; COOKING; DRUG COMPOUNDING; FLOUR; FOLIC ACID; FOOD ANALYSIS; TETRAHYDROFOLATES; WATER;

EID: 84907191490     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.129     Document Type: Article

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