0000000001248065
AUTHOR
Tatiana Guzun-cojocaru
showing 3 related works from this author
Iron Fortification of Milk and Dairy Products
2013
Blood haemoglobin level is used to define anaemia. Thresholds are given by category of age, of sex, and also of physiological status such as pregnancy. For example, the threshold is 120 g L–1 of haemoglobin in blood for a nonpregnant adult woman, 110 for a pregnant woman, 130 for a man older than 15 years, 110 for a child under 5 years… Iron deficiency constitutes the most important worldwide problem of human nutrition. In 2005, 1.62 billions of people were concerned by iron deficiency. Iron deficiency is encountered mostly in poor countries and particularly in Western Pacific, except Australia and New Zealand, in India and Pakistan, in the great majority of countries in Africa, in South Am…
Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aq…
2010
International audience; Iron incorporated into food systems induces oxidation and precipitation. The consequences are reduced bioavailability and a functional modification of other food components such as proteins. The iron-chelates such as ferrous bisglycinate represent a possibility to avoid side effects, since the iron is protected. The aim of this study is to investigate the effects of iron-chelates compounds on the properties of an oil/water interface stabilized by caseinate or β-lacotoglobulin, under environmental conditions at 20 °C. Analyses were performed using dynamic drop tensiometry during 5000 s. The aqueous bulk phase is an imidazole/acetate buffer (0.1 M), containing 0.4 × 10…
Chapter 6: Iron fortification of milk and dairy products
2013
International audience; Anaemia is a worldwide health problem, mainly due to the low availability of iron in food products. The bioavailability of heme iron is far greater than the one of non-heme iron. Dairy products consumed together with iron-rich food decrease the availability of iron but the competition between calcium and iron ions is not clear. Iron is naturally present in milk under the form of lactoferrin, but lactoferrin may undergo thermal denaturation during process. Iron salts, cheaper than lactoferrin, are preferably used to fortify dairy products. The bioavailability of iron depends on the solubility and the dissociation constant of the salts. To administer iron as a medicine…