ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
: The availabilities and dialyzabilities of various iron fortificants in bread and milk were compared using an in vitro digestion/Caco-2 cell culture model. In white bread, availability and dialyzability of electrolytic iron were lower than that of ferrous fumarate, Ferrochel®, and FeSO4. NaFe(III)EDTA was also lower in availability than ferrous fumarate, Ferrochel®, and FeSO4 but had the highest dialyzability. In 2% fat milk, NaFe(III)EDTA was again the highest in dialyzability but was similar in availability to ferrous fumarate, encapsulated ferrous fumarate, Ferrochel®, and FeSO4. The results suggest that iron from NaFe(III)EDTA and electrolytic iron does not completely exchange with intrinsic iron in foods.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09554.x
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