Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs

Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs

The World Health Organization (WHO) has identified the use of iron cookware as a potential strategy for alleviating iron deficiency anaemia (IDA) and emphasises the need for action-oriented research in this area. In response to this need, our study systematically investigated the patterns of iron re...

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Bibliographic Details
Main Authors: Cuizhu Shi, Guangrong Zhe, Xiang Ding, Qian Meng, Jingpeng Li, Li Deng
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Iron pots
Iron release
Kinetic models
Prediction
Iron supplementation
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001564
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