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• W133043258 abstract "Iron fortification of food is regarded as the most cost-effective approach for tackling widespread iron deficiency anaemia. Unfortunately, it can cause undesirable sensory changes to the food products such as colour variations and off-flavours. Water-insoluble iron compounds in the form of micronized particles or colloids, which are still poorly soluble in gastric juices, and encapsulates could prevent these undesirable changes but might also decrease iron bioavailability. This chapter reviews the common iron delivery systems and compounds based on a range of studies, and discusses their suitability for a variety of food products. Dry, aqueous or emulsified food products are covered, and the chapter ends with recommendations and future trends." @default.
• W133043258 created "2016-06-24" @default.
• W133043258 creator A5033437283 @default.
• W133043258 date "2012-01-01" @default.
• W133043258 modified "2023-09-29" @default.
• W133043258 title "An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems" @default.
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• W133043258 doi "https://doi.org/10.1533/9780857095909.4.505" @default.
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