A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate.
The behavior of SFE-171 used for food fortification was studied. The biological and nutritional properties of this new iron source are discussed in this work.
Boccio
J R
JR
Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Argentina.
Zubillaga
M B
MB
Caro
R A
RA
Gotelli
C A
CA
Gotelli
M J
MJ
Weill
R
R
D000328:Adult; D000818:Animals; D001682:Biological Availability; D002675:Child, Preschool; D003611:Dairy Products / Q000032:analysis / Q000592:standards*; D004305:Dose-Response Relationship, Drug; D005260:Female; D005296:Ferrous Compounds / Q000032:analysis* / Q000378:metabolism / Q000493:pharmacokinetics; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis / Q000592:standards*; D006400:Hematocrit; D006801:Humans; D007223:Infant; D007501:Iron / Q000032:analysis / Q000097:blood / Q000493:pharmacokinetics; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000378:metabolism / Q000493:pharmacokinetics; D008297:Male; D008431:Maternal-Fetal Exchange; D051379:Mice; D008892:Milk / Q000737:chemistry / Q000378:metabolism / Q000592:standards*; D009752:Nutritional Status; D011247:Pregnancy; D013997:Time Factors; D014867:Water / Q000032:analysis
D005296:Ferrous Compounds; D019266:Iron, Dietary; D014867:Water; C020748:ferrous sulfate; D007501:Iron