Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Cagnasso, Carolina Elisa | - |
| dc.creator | Calviño, Amalia Mirta | - |
| dc.creator | Lopez, Laura Beatriz | - |
| dc.creator | Cellerino, Karina | - |
| dc.creator | Dyner, Luis Marcelo | - |
| dc.creator | Binaghi, Maria Julieta | - |
| dc.creator | Rodriguez, Viviana | - |
| dc.creator | Drago, Silvina Rosa | - |
| dc.creator | Gonzalez, Rolando Jose | - |
| dc.creator | Valencia, Mirta Eva | - |
| dc.date | 2017-06-21T18:05:48Z | - |
| dc.date | 2017-06-21T18:05:48Z | - |
| dc.date | 2013-11 | - |
| dc.date | 2017-06-16T21:31:03Z | - |
| dc.date.accessioned | 2019-04-29T15:36:39Z | - |
| dc.date.available | 2019-04-29T15:36:39Z | - |
| dc.date.issued | 2013-11 | - |
| dc.identifier | Cagnasso, Carolina Elisa; Calviño, Amalia Mirta; Lopez, Laura Beatriz; Cellerino, Karina; Dyner, Luis Marcelo; et al.; Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources; Science Publishing Group; Journal of Food and Nutrition Sciences; 1; 4; 11-2013; 57-64 | - |
| dc.identifier | 2330-7285 | - |
| dc.identifier | http://hdl.handle.net/11336/18545 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/297693 | - |
| dc.description | To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility. | - |
| dc.description | Fil: Cagnasso, Carolina Elisa. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Lopez, Laura Beatriz. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Cellerino, Karina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Dyner, Luis Marcelo. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Binaghi, Maria Julieta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | - |
| dc.description | Fil: Rodriguez, Viviana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | - |
| dc.description | Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina | - |
| dc.description | Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina | - |
| dc.description | Fil: Valencia, Mirta Eva. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Science Publishing Group | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20130104.15 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.11648/j.jfns.20130104.15 | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | https://creativecommons.org/licenses/by/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/18545 | - |
| dc.subject | Extruded Cereals | - |
| dc.subject | FeNaEDTA | - |
| dc.subject | Iron | - |
| dc.subject | Bioaccessibility | - |
| dc.subject | Sensory Analysis | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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