Nutritional value and acceptability of heme iron microparticles-fortified bread

Nutritional value and acceptability of heme iron microparticles-fortified bread

Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate f...

Full description

Saved in:
Bibliographic Details
Main Authors: Estefany Rengifo, Rafael Vela-Paredes, Juan D. Rios-Mera, Felix Cabrera, Erick Saldaña, Wilson Guerra, Thony Arce, Julia Vásquez, Jessy Vásquez, Fernando Tello Célis
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:CyTA - Journal of Food
Subjects:
Iron fortification
heme iron
anemia
microparticles
bread
bovine blood
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2025.2502533
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2025.2502533

Similar Items