Efficiency of iron in fortified bread

dc.contributor.author	CIOBANU, C.
dc.contributor.author	DESEATNICOV, O.
dc.date.accessioned	2019-11-15T09:57:06Z
dc.date.available	2019-11-15T09:57:06Z
dc.date.issued	2016
dc.identifier.citation	CIOBANU, C., DESEATNICOV, O. Efficiency of iron in fortified bread. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 362-368. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6906
dc.description.abstract	The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. In both cases bread was fortified with iron salts. An optimal result in fortification of bakery products with iron is achieved with use of lactic acid fermentation method. Lactic acid fermentation method provides a higher degree of phytate solubility and a higher bioavailability of non-hem iron.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	iron	en_US
dc.subject	UNICEF	en_US
dc.subject	bread	en_US
dc.title	Efficiency of iron in fortified bread	en_US
dc.type	Article	en_US