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- Title
In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification.
- Authors
LOMBARDI-BOCCIA, GINEVRA; CARNOVALE, EMILIA
- Abstract
The effect of meal composition, cooking, drying and fortification on in vitro iron availability from meals (50% meat, 50% vegetables) and meat was studied. Fortification was carried out with electrolytic iron powder. Unfortified samples were also studied. In fortified meals, iron availability (8.5% in raw sample) was not affected by cooking and drying processes. However, cooking and drying reduced chemical availability of iron in unfortified meals. Similar results were obtained with meat: upon cooking its iron availability showed a reduction of 26% and 4%, in unfortified and fortified samples, respectively. Therefore, fortification reduced losses due to processing. Presence of vegetables (50%) reduced dialyzable iron by 35%.
- Subjects
MEAT; IRON content of food; ELECTROLYTIC iron; VEGETABLES; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 1989, Vol 54, Issue 6, p1441
- ISSN
0022-1147
- Publication type
Academic Journal
- DOI
10.1111/j.1365-2621.1989.tb05130.x