메뉴 건너뛰기




Volumn 2, Issue , 2013, Pages 113-125

Fortification of fish sauce and soy sauce

Author keywords

Fish sauce; Fortification; Iodine; Iron; Soy sauce

Indexed keywords


EID: 85026313706     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4614-7110-3_10     Document Type: Chapter
Times cited : (4)

References (32)
  • 2
    • 0029162369 scopus 로고
    • Industrial production of soy sauce
    • Luh BS. Industrial production of soy sauce. J Ind Microbiol Biotechnol. 1995;14:467-71.
    • (1995) J Ind Microbiol Biotechnol. , vol.14 , pp. 467-471
    • Luh, B.S.1
  • 4
    • 49549114953 scopus 로고    scopus 로고
    • Iron fortification of soy sauce in China
    • Chunming C. Iron fortification of soy sauce in China. Food Nutr Agric. 2003;32:76-84.
    • (2003) Food Nutr Agric. , vol.32 , pp. 76-84
    • Chunming, C.1
  • 5
    • 79958020742 scopus 로고    scopus 로고
    • Geneva: World Health Organization
    • WHO. WHO global database on anaemia. Geneva: World Health Organization; 2008.
    • (2008) WHO global database on anaemia
  • 8
    • 0041386324 scopus 로고    scopus 로고
    • Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine
    • Chavasit V, Nopburabutr P, Kongkachuichai R. Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine. Food Nutr Bull. 2003;24(2):200-7.
    • (2003) Food Nutr Bull. , vol.24 , Issue.2 , pp. 200-207
    • Chavasit, V.1    Nopburabutr, P.2    Kongkachuichai, R.3
  • 9
    • 85026286388 scopus 로고
    • Nonthaburi, Thailand: Food and Drug Administration
    • Food and Drug Administration. Food notification. Nonthaburi, Thailand: Food and Drug Administration; 1979.
    • (1979) Food notification
  • 10
    • 0031251961 scopus 로고    scopus 로고
    • Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach
    • Mongkolwai T, Assavanig A, Amnajsongsiri C, Flegel TW, Bhumiratana A. Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach. Food Res Int. 1997;30(8):555-63.
    • (1997) Food Res Int. , vol.30 , Issue.8 , pp. 555-563
    • Mongkolwai, T.1    Assavanig, A.2    Amnajsongsiri, C.3    Flegel, T.W.4    Bhumiratana, A.5
  • 12
    • 0001891599 scopus 로고
    • Industrialization of fermented soy sauce production centering around Japanese soyu
    • Streinkrans KH, editor, New York: Marcel Dekker
    • Fukushima D. Industrialization of fermented soy sauce production centering around Japanese soyu. In: Streinkrans KH, editor. Industrialization of indigenous fermented foods. New York: Marcel Dekker; 1989. p. 1-88.
    • (1989) Industrialization of indigenous fermented foods , pp. 1-88
    • Fukushima, D.1
  • 13
    • 85026287404 scopus 로고    scopus 로고
    • In: Presented at the 37th annual scientific meeting of the royal college of radiologists and radiological society of Thailand during March 23-25, 2000, Bangkok
    • Sritongkul N. Tuntawiroon M. Improvement of iron nutrition by adding fish and soy sauces to a simple Thai meals. In: Presented at the 37th annual scientific meeting of the royal college of radiologists and radiological society of Thailand during March 23-25, 2000, Bangkok; 2000.
    • (2000) Improvement of iron nutrition by adding fish and soy sauces to a simple Thai meals
    • Sritongkul, N.1    Tuntawiroon, M.2
  • 16
    • 85026311339 scopus 로고    scopus 로고
    • Tracking progress towards sustainable elimination of iodine deficiency disorders in Thailand. Bangkok: Keen Media (Thailand)
    • International Council for the Control of Iodine Deficiency Disorders (ICCIDD). External Review of the IDD Elimination Programme in Thailand. Tracking progress towards sustainable elimination of iodine deficiency disorders in Thailand. Bangkok: Keen Media (Thailand); 2009.
    • (2009) External Review of the IDD Elimination Programme in Thailand
  • 18
    • 70149096140 scopus 로고    scopus 로고
    • Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt
    • Chanthilah B, Chavasit V, Chareonkiatkul S, Judprasong K. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt. Food Nutr Bull. 2009;30(2):183-8.
    • (2009) Food Nutr Bull. , vol.30 , Issue.2 , pp. 183-188
    • Chanthilah, B.1    Chavasit, V.2    Chareonkiatkul, S.3    Judprasong, K.4
  • 19
    • 0016284330 scopus 로고
    • Iron Supplementation in Thai fish sauce
    • Garby L, Areekul S. Iron Supplementation in Thai fish sauce. Ann Trop Med Parasitol. 1974;68:467-76.
    • (1974) Ann Trop Med Parasitol. , vol.68 , pp. 467-476
    • Garby, L.1    Areekul, S.2
  • 21
    • 0042569111 scopus 로고    scopus 로고
    • Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women
    • Thuy PV, Berger J, Davidsson L, Khan NC, Lam NT, Cook JD, et al. Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women. Am J Clin Nutr. 2003;78:284-90.
    • (2003) Am J Clin Nutr. , vol.78 , pp. 284-290
    • Thuy, P.V.1    Berger, J.2    Davidsson, L.3    Khan, N.C.4    Lam, N.T.5    Cook, J.D.6
  • 22
    • 58149397399 scopus 로고    scopus 로고
    • A comparative intervention trial on fish sauce fortified with NaFe-EDTA and FeSO 4 +citrate in iron deficiency anemic school children in Kampot, Cambodia
    • Longfils P, Monchy D, Weinheimer H, Chavasit V, Nakanishi Y, Schümann K. A comparative intervention trial on fish sauce fortified with NaFe-EDTA and FeSO 4 +citrate in iron deficiency anemic school children in Kampot, Cambodia. Asia Pac J Clin Nutr. 2008;17(2):250-7.
    • (2008) Asia Pac J Clin Nutr. , vol.17 , Issue.2 , pp. 250-257
    • Longfils, P.1    Monchy, D.2    Weinheimer, H.3    Chavasit, V.4    Nakanishi, Y.5    Schümann, K.6
  • 23
    • 0036205164 scopus 로고    scopus 로고
    • Fortification: overcoming technical and practical barriers
    • Hurrell RF. Fortification: overcoming technical and practical barriers. J Nutr. 2002;132:8065-125.
    • (2002) J Nutr. , vol.132 , pp. 8065-8125
    • Hurrell, R.F.1
  • 25
    • 18444403788 scopus 로고    scopus 로고
    • Staple food fortification with iron: multifactorial decision
    • Dary O. Staple food fortification with iron: multifactorial decision. Nutr Rev. 2002;60:S34-41.
    • (2002) Nutr Rev. , vol.60 , pp. S34-S41
    • Dary, O.1
  • 26
    • 85026314486 scopus 로고    scopus 로고
    • 1-10 June 1999. Rome, Italy: FAO/WHO Expert Committee on Food Additives (JECFA)
    • FAO/WHO additives and contaminants-fifty-third meeting, 1-10 June 1999. Rome, Italy: FAO/WHO Expert Committee on Food Additives (JECFA); 1999. p. 3.
    • (1999) FAO/WHO additives and contaminants-fifty-third meeting , pp. 3
  • 27
    • 34249948220 scopus 로고    scopus 로고
    • NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females
    • Huo J, Yang X, Piao J, Gao J, Miao H, Yu B, et al. NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females. Biomed Environ Sci. 2007;20:126-30.
    • (2007) Biomed Environ Sci. , vol.20 , pp. 126-130
    • Huo, J.1    Yang, X.2    Piao, J.3    Gao, J.4    Miao, H.5    Yu, B.6
  • 28
    • 33644938538 scopus 로고    scopus 로고
    • Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability
    • Watanapaisantrakul R, Chavasit V, Kongkachuichai R. Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability. Food Nutr Bull. 2006;27(1):19-25.
    • (2006) Food Nutr Bull. , vol.27 , Issue.1 , pp. 19-25
    • Watanapaisantrakul, R.1    Chavasit, V.2    Kongkachuichai, R.3
  • 29
    • 0042068302 scopus 로고    scopus 로고
    • Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA
    • Fidler MC, Davidsson L, Walczyk T, Hurrell RF. Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA. Am J Clin Nutr. 2003;78:274-8.
    • (2003) Am J Clin Nutr. , vol.78 , pp. 274-278
    • Fidler, M.C.1    Davidsson, L.2    Walczyk, T.3    Hurrell, R.F.4
  • 30
  • 31
    • 75149166596 scopus 로고    scopus 로고
    • Social mobilization and social marketing to promote NaFeEDTA-fortified soya sauce in an iron-deficient population through a public-private partnership
    • Wang B, Zhan S, Sun J, Lee L. Social mobilization and social marketing to promote NaFeEDTA-fortified soya sauce in an iron-deficient population through a public-private partnership. Public Health Nutr. 2008;12(10):1751-9.
    • (2008) Public Health Nutr. , vol.12 , Issue.10 , pp. 1751-1759
    • Wang, B.1    Zhan, S.2    Sun, J.3    Lee, L.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.