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dc.contributor.author
Drago, Silvina Rosa  
dc.contributor.author
Valencia, Mirta Eva  
dc.date.available
2020-09-18T19:51:44Z  
dc.date.issued
2008-03  
dc.identifier.citation
Drago, Silvina Rosa; Valencia, Mirta Eva; Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA; American Chemical Society; Journal of Agricultural and Food Chemistry; 56; 8; 3-2008; 2553-2557  
dc.identifier.issn
0021-8561  
dc.identifier.uri
http://hdl.handle.net/11336/114343  
dc.description.abstract
Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4°C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
American Chemical Society  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ASCORBIC ACID  
dc.subject
CALCIUM  
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FERMENTATION  
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IRON  
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MINERAL AVAILABILITY  
dc.subject
YOGURT  
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ZINC  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-09-03T19:26:56Z  
dc.journal.volume
56  
dc.journal.number
8  
dc.journal.pagination
2553-2557  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Valencia, Mirta Eva. Universidad de Buenos Aires; Argentina  
dc.journal.title
Journal of Agricultural and Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf073009u