Cargando…
Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal
Ferric orthophosphate (FePO(4)) has had limited use as an iron fortificant in ready-to-eat (RTE) cereal because of its variable bioavailability, the mechanism of which is poorly understood. Even though FePO(4) has desirable sensory properties as compared to other affordable iron fortificants, few pu...
Autores principales: | Dickmann, Robin S., Strasburg, Gale M., Romsos, Dale R., Wilson, Lori A., Lai, Grace H., Huang, Hsimin |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808859/ https://www.ncbi.nlm.nih.gov/pubmed/26938556 http://dx.doi.org/10.3390/nu8030129 |
Ejemplares similares
-
Effects of Two Dietary Fibers as Part of Ready-to-Eat Cereal (RTEC) Breakfasts on Perceived Appetite and Gut Hormones in Overweight Women
por: Lafond, David W., et al.
Publicado: (2015) -
Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?
por: Parra-Murillo, María, et al.
Publicado: (2021) -
Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal
por: Frimpong, Theresa Gyamfuwah, et al.
Publicado: (2022) -
Hot-Melt Extruded Amorphous Solid Dispersion for Solubility, Stability, and Bioavailability Enhancement of Telmisartan
por: Giri, Bhupendra Raj, et al.
Publicado: (2021) -
Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents
por: Michels, Nathalie, et al.
Publicado: (2015)