Strategies to limit colour changes when fortifying food products with iron

Food Research International

Volumn 88, Issue , 2016, Pages 122-128

  Habeych, Edwin ^a   van Kogelenberg, Violet ^a   Sagalowicz, Laurent ^a   Michel, Martin ^a   Galaffu, Nicola ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Complexation; Food; Fortification; Iron; Polyphenols; Stability

Indexed keywords

COLOR; COMPLEXATION; CONVERGENCE OF NUMERICAL METHODS; FOOD PRODUCTS; FRUITS; IRON; METAL IONS; METALS; PHENOLS;

BATHOCHROMIC SHIFT; BENZYL MOIETIES; COLOUR CHANGE; COLOUR STABILITY; DIVALENT METAL ION; FORTIFICATION; PHENOLIC COMPOUNDS; POLYPHENOLS;

IRON COMPOUNDS;

EID: 84971642340     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.05.017     Document Type: Article

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