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- Shilpashree, B.G.; Arora, Sumit; Sharma, Vivek; Singh, A.K.
- Innovative food science & emerging technologies 2015 v.32 pp. 165-171
- food fortification, etc ; binding capacity; freeze drying; humans; iron; manufacturing; markets; milk proteins; novel foods; nutrient deficiencies; sodium; sodium caseinate; succinic acid; ultrafiltration; Show all 14 Subjects
- ... Iron has several functions in the human body and its deficiency leads to severe health problems. Food fortification is considered as the most acceptable strategy to combat iron deficiency, but the fortification of soluble iron salts induces many technological problems. Succinylated milk proteins can bind sufficient amount of iron. Many varieties of iron protein succinylates are also available in t ...