Iron fortification in dairy industry

被引：87

作者：

Gaucheron, F ^{[1
]}

机构：

[1] INRA, Rech Technol Laitiere Lab, F-35042 Rennes, France

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 11期

关键词：

D O I：

10.1016/S0924-2244(01)00032-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Iron deficiency is usually the result of insufficient dietary intake of iron, poor utilization of iron from ingested feud, or a combination of the two. Direct addition of iron to milk or dairy products might be an effective mean of increasing the dietary intake of iron to the general population. However, iron fortification of milk or dairy products induces several biophysicochemical modifications with important consequences. This report reviews general informations on the iron fortification of milk and dairy products. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：403 / 409

页数：7

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