Stability of vitamin a, iron and zinc in fortified rice during storage and its impact on future national standards and programs—Case study in Cambodia

Nutrients

Volumn 8, Issue 1, 2016, Pages

  Kuong, Khov ^a   Laillou, Arnaud ^b   Chea, Chantum ^c   Chamnan, Chhoun ^a   Berger, Jacques ^d   Wieringa, Frank T ^d  

^a MAFF   (Cambodia)

^b UNICEF   (United States)

^c National Sub Committee of Food Fortification   (Cambodia)

^d INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Cambodia; Fortification; Iron; Rice; Stability; Vitamin A; Zinc

Indexed keywords

IRON; RETINOL; TRACE ELEMENT; ZINC;

ARTICLE; CAMBODIA; COLD EXTRUSION; FOOD COATING; FOOD FORTIFICATION; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOT EXTRUSION; HUMIDITY; NONHUMAN; NUTRITIONAL VALUE; PROTEIN STABILITY; RICE; SHELF LIFE; TEMPERATURE; ADVERSE EFFECTS; ANALYSIS; CHEMISTRY; FORTIFIED FOOD; ORYZA; PROCEDURES; PUBLIC HEALTH; STANDARDS;

CAMBODIA; FOOD STORAGE; FOOD, FORTIFIED; HUMIDITY; IRON; MICRONUTRIENTS; NATIONAL HEALTH PROGRAMS; ORYZA; TEMPERATURE; TRACE ELEMENTS; VITAMIN A; ZINC;

EID: 84955074375     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu8010051     Document Type: Article

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