Stability and retention of micronutrients in fortified rice prepared using different cooking methods

Annals of the New York Academy of Sciences

Volumn 1324, Issue 1, 2014, Pages 40-47

  Wieringa, Frank T ^a   Laillou, Arnaud ^b   Guyondet, Christophe ^b   Jallier, Vincent ^c   Moench Pfanner, Regina ^c   Berger, Jacques ^a  

^a University Montpellier 1 et 2   (France)

^b United Nations Children s Emergency Fund   (Cambodia)

^c GLOBAL ALLIANCE FOR IMPROVED NUTRITION   (Switzerland)

Author keywords

Cooking; Folate; Fortified rice; Iron; Premix; Retention; Vitamin A; Vitamin B12; Zinc

Indexed keywords

CYANOCOBALAMIN; FOLIC ACID; IRON; RETINOL; ZINC; TRACE ELEMENT;

ABSORPTION; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; COOKING; FOOD COATING; FOOD EXTRUSION; RICE; SAMPLING; SCALE UP; DIET SUPPLEMENTATION; FOOD INDUSTRY; HUMAN; PROCEDURES;

COOKING; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; HUMANS; MICRONUTRIENTS; ORYZA SATIVA;

EID: 84908702164     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/nyas.12497     Document Type: Article

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