Iron fortification of lentil (Lens culinaris medik.) to address iron deficiency

Nutrients

Volumn 9, Issue 8, 2017, Pages

  Podder, Rajib ^a   Tar’An, Bunyamin ^a   Tyler, Robert T ^a   Henry, Carol J ^a   DellaValle, Diane M ^b   Vandenberg, Albert ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b MARYWOOD UNIVERSITY   (United States)

Author keywords

7H2O; FeSO4; Fortification; H2O; Iron; Lentil; NaFeEDTA

Indexed keywords

IRON; PHYTIC ACID;

ANALYTICAL PARAMETERS; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BAKERY PRODUCT; BIOAVAILABILITY; BOILING TIME; COLORIMETRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRYING DURATION; FOOD STORAGE; GENOTYPE; IRON DEFICIENCY; IRON FORTIFICATION; LENTIL; PH; TEMPERATURE; ANALYSIS; CHEMISTRY; COOKING; FOOD ANALYSIS; FOOD HANDLING; FORTIFIED FOOD; GENETICS; HUMAN; IRON DEFICIENCY ANEMIA; PROCEDURES;

ANEMIA, IRON-DEFICIENCY; COLORIMETRY; COOKING; FOOD ANALYSIS; FOOD HANDLING; FOOD, FORTIFIED; GENOTYPE; HUMANS; IRON; LENS PLANT; PHYTIC ACID; SPECTROPHOTOMETRY, ATOMIC;

EID: 85027348676     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu9080863     Document Type: Article

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