Modification of the ferrozine technique to analyze iron contents in different foodsfoods, food fortification, iron, food analysis, mineral content, chemical analysisA methodology for the determination of iron in foods fortified with this element or in nutritional products is important and has to be ...
The prune juice is a delicious food for kids. It is also an excellent source of iron. In addition, this fruit is high in vitamin C, so it helps the body become easier to absorb the iron. 1 cup of the prune juice contains 182 calories and 3 mg of iron (17% DV). 12. Dark Choco...
In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing ...
In this study, the iron contents in fresh, dried, and toasted nori (Pyropia yezoensis) were analyzed. The mean iron content of fresh, dried, and toasted nori were 19.0, 22.6, and 26.2聽mg/100聽g (dry weight), respectively. These values were superior to other food of plant origin. ...
Soy sauce product was sampled from the market in 8 provinces. Iron content of none iron fortified soy sauce arranged from 0.16-37.53mg/100g, averagely 5.98mg/100g and percents of products with iron contents of 5, 5-15, 15mg/100g, were 68.6%, 25.7% and 5.7% respectively. Iron ...
Food forensics: using DNA technology to combat misdescription and fraud The fraudulent misdescription of food contents on product labels is a widespread problem, particularly with high added-value products commanding a premium ... M Woolfe,S Primrose - 《Trends in Biotechnology》 被引量: 378发表:...
Fe, Zn, iodine and vitamin-A are the micronutrients considered essential to improve human health and reduce the risk of malnutrition4. The demand for most of these nutrients can be met through consumption of cereals, particularly rice due to its staple role in food consumption provided the cont...
Study of chemically-available iron and its relations to total iron, phytate, crude fiber as well as vitamin c contents in vegetables This study was aimed at determining the chemically-available iron in vegetables which was a major dietary iron source of vegetarian diet or even high veget... N...
Food and Nutrition Board at the National Academy of Sciences. National Research Council of the USA. Recommended Dietary Allowances, 1968. Google Scholar Hallberg,L.: Prevalence of iron deficiency in Sweden. In: Hallberg, L., Harwerth, H. G., Vannotti, A. (eds.): Iron Deficiency. Academic...
Iron requirements are greater in pregnancy than in the nonpregnantstate. Although iron requirements are reduced in the first trimesterbecause of the absenc... TH Bothwell - 《American Journal of Clinical Nutrition》 被引量: 646发表: 0年 Quantification of Ferritin from Staple Food Crops Ferritin-...