EurekaMag
+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Relative biological value of iron supplements in processed food products


Relative biological value of iron supplements in processed food products



Journal of Agricultural and Food Chemistry 24(2): 351-353



ISSN/ISBN: 0021-8561

PMID: 943431

DOI: 10.1021/jf60204a060

In Hb repletion bioassay tests with rats the relative biological value (RBV) of supplements to bran flake cereal of elemental Fe reduced by electrolysis, CO and hydrogen was 70, 32 and 25%, respectively, compared with FeSO4 100%. Particle size distribution was inversely related to RBV. Cereals enriched with FePO4 or with Fe reduced with CO or the latter in a maize-soya bean-pasta product had values 30 to 38%.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 000481313

Download citation: RISBibTeXText

Related references

Relative Biological Value of Iron Supplements in Processed Food Products. Journal of Agricultural and Food Chemistry 25(1): 218-218, 1977

Relative bioavailability of dietary iron from three processed soy products. Journal of Food Science 49(6): 1558-1561, 1984

New Trends in Pesticide Residue Analysis in Food, Dietary Supplements, and Highly Processed Consumer Products. Journal of Aoac International 98(5): 1141-1142, 2015

Biological value of processed food products. Przemysl Spozywczy 31(8): 315, 1977

The relative biological value of supplemental electrolytically reduced iron in heat and pressure processed diets. Federation Proceedings 40(3 Part 2): 932, 1981

The effect of dietary lactose on the relative biological availability of iron from food grade sodium iron pyro phosphate. Federation Proceedings 32(3 Part 1): 923, 1973

Association of neighbourhood food availability with the consumption of processed and ultra-processed food products by children in a city of Brazil: a multilevel analysis. Public Health Nutrition 21(1): 189-200, 2018

The estimation of biological value and quality of propolis and propolis based food products and food dietary supplements. Voprosy Pitaniia 76(2): 53-56, 2007

DNA-based techniques for authentication of processed food and food supplements. Food Chemistry 240: 767-774, 2018

Biological assessment of available iron in food products. Journal of Agricultural and Food Chemistry 22(3): 470-476, 1974

Sodium content and labelling of processed and ultra-processed food products marketed in Brazil. Public Health Nutrition 18(7): 1206-1214, 2015

Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011. Canadian Journal of Dietetic Practice and Research: a Publication of Dietitians of Canada 75(1): 15-21, 2014

Relative Validity and Reproducibility of a Food Frequency Questionnaire to Assess Energy Intake from Minimally Processed and Ultra-Processed Foods in Young Children. Nutrients 11(6), 2019

In vitro estimation of relative iron availability in Brazilian meals processed in glass and iron utensils. Arquivos de Biologia e Tecnologia 38(4): 1199-1205, 1995

Evaluation of clams as a food source of iron: Total iron, heme iron, aluminum, and in vitro iron bioavailability in live and processed clams. Journal of Food Composition and Analysis 25(1): 47-55, 2012