title: Food nanotechnology: New leverage against iron deficiency.
abstract: Reducing the particle size of some iron compounds can improve their bioavailability in rats, without increasing their tendency to cause colour and odour changes when added to foods.
authors.affiliation: Department of Food Science, Cornell University, Ithaca, New York 14853, USA. ddm2@cornell.edu
authors.forename: Dennis D
authors.initials: DD
authors.lastname: Miller
mesh_terms: D000818:Animals; D001682:Biological Availability; D005502:Food; D006801:Humans; D007501:Iron / Q000378:metabolism; D000090463:Iron Deficiencies; D053758:Nanoparticles / Q000648:ultrastructure; D036103:Nanotechnology; D051381:Rats; D015032:Zinc / Q000378:metabolism
chemical_list: D007501:Iron; D015032:Zinc