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ROLE OF CITRIC-ACID ON IRON AVAILABILITY IN A MODEL SYSTEM

被引：0
|
作者：
ANAND, AN [1 ]
SESHADRI, S [1 ]
机构：
[1] MAHARAJA SAYAJIRAO UNIV BARODA,DEPT FOODS & NUTR,BARODA 390002,GUJARAT,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1993年 / 30卷 / 05期
关键词：
CITRIC ACID; IRON AVAILABILITY; TANNIC ACID; CALCIUM PHOSPHATE; ASCORBIC ACID; IONIZABLE IRON;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Role of citric acid in overcoming the effects of polyphenols and calcium phosphate salts on iron availability in a model system has been investigated. Results indicated that citric acid had the potential, as good as ascorbic acid, in counteracting the inhibitory effects of tannate and calcium phosphate on iron availability.
引用
收藏
页码：371 / 373
页数：3
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