摘要 : 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 ascorba... 展开
作者 | Martin~ A. H. Jong~ G. A. H. de |
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作者单位 | |
期刊名称 | 《Dairy science & technology》 |
总页数 | 17 |
语种/中图分类号 | 英语 / TS25 |
关键词 | absorption calcium dairy science dairy technology digestion encapsulation food food products foods fortification gelation in vitro intestines iron methodology milk proteins protein content research rheological properties rheology stability techniques whey whey protein man Homo Hominidae Primates mammals vertebrates Chordata animals eukaryotes methods studies |
馆藏号 | N2008EPST0013192 |