Enhancing the in vitro Fe(2+) bio-accessibility using ascorbate and cold-set whey protein gel particles

This paper investigates the possibility for iron fortification of food using a new preparation method for protein gel particles in which iron is entrapped in the presence of ascorbate using cold-set gelation. The effect of ascorbate on the iron-induced cold-set gelation process of whey protein was s...

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Detalles Bibliográficos
Autores principales: Martin, A. H., de Jong, G. A. H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2012
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3362803/
https://www.ncbi.nlm.nih.gov/pubmed/22662291
http://dx.doi.org/10.1007/s13594-011-0055-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3362803/
https://www.ncbi.nlm.nih.gov/pubmed/22662291
http://dx.doi.org/10.1007/s13594-011-0055-0

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