Standardization and Evaluation of Iron Fortified Bread - Couverture souple

Palanichamy, Muneeshwari ; Ganapathysamy, Hemalatha ; Mangalam, Baskar

9786202064293: Standardization and Evaluation of Iron Fortified Bread

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ISBN 10 : 6202064293 ISBN 13 : 9786202064293

Editeur : LAP LAMBERT Academic Publishing, 2017

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�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2017
Langue: anglais
ISBN 10: 6202064293
ISBN 13: 9786202064293
Reliure: Broch�
Nombre de pages: 116
Coordonn�es du fabricant: non disponible
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Standardization and Evaluation of Iron Fortified Bread

Muneeshwari Palanichamy

Edit� par LAP LAMBERT Academic Publishing Okt 2017, 2017

ISBN 10 : 6202064293 ISBN 13 : 9786202064293

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -� Iron deficiency is the most common nutritional disorder in the world. It is mostly present in developing world and is said to affect over 2 billion people. Infants, preschool children and pregnant women are the main groups at risk for iron deficiency anemia. The only proven way it can be alleviated is through increase in iron intake, either by providing medicinal iron (supplementation) or by adding iron to the diet by fortification. The iron fortified bread was developed from refined wheat flour. Iron fortificants viz., ferrous sulphate, ferrous fumarate and ferrous ascorbate were incorporated in refined wheat flour at the level of 10, 20, 30 mg/100g to produce satisfactory iron fortified bread. Acceptable bread can be produced by addition of iron fortificants to refined wheat flour at 20mg/100g respectively. The ferrous sulphate fortified bread had high amount of ionizable iron percentage compared to the other fortificants, revealing better iron bioavailability. Storage shelf life of 3 days. The cost of iron fortified bread Rs.18.00 - 20.00 where was within the purchasing power of common man for nutrient enrichment at low cost. 116 pp. Englisch. N� de r�f. du vendeur 9786202064293

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Standardization and Evaluation of Iron Fortified Bread

Muneeshwari Palanichamy|Hemalatha Ganapathysamy|Baskar Mangalam

Edit� par LAP LAMBERT Academic Publishing, 2017

ISBN 10 : 6202064293 ISBN 13 : 9786202064293

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Palanichamy MuneeshwariI am Mrs. P. Muneeshwari, I am a Ph.D Scholar (FSN) in the Department of Food Science and Nutrition, HSC&RI, TNAU, Madurai. I have completed B.Sc(Home Science) on 2005-2009 and M.Sc(FSN) on 2012-2014 at HSC&RI,. N� de r�f. du vendeur 508661449

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Standardization and Evaluation of Iron Fortified Bread

Muneeshwari Palanichamy

Edit� par LAP LAMBERT Academic Publishing Okt 2017, 2017

ISBN 10 : 6202064293 ISBN 13 : 9786202064293

Neuf Taschenbuch

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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -� Iron deficiency is the most common nutritional disorder in the world. It is mostly present in developing world and is said to affect over 2 billion people. Infants, preschool children and pregnant women are the main groups at risk for iron deficiency anemia. The only proven way it can be alleviated is through increase in iron intake, either by providing medicinal iron (supplementation) or by adding iron to the diet by fortification. The iron fortified bread was developed from refined wheat flour. Iron fortificants viz., ferrous sulphate, ferrous fumarate and ferrous ascorbate were incorporated in refined wheat flour at the level of 10, 20, 30 mg/100g to produce satisfactory iron fortified bread. Acceptable bread can be produced by addition of iron fortificants to refined wheat flour at 20mg/100g respectively. The ferrous sulphate fortified bread had high amount of ionizable iron percentage compared to the other fortificants, revealing better iron bioavailability. Storage shelf life of 3 days. The cost of iron fortified bread Rs.18.00 - 20.00 where was within the purchasing power of common man for nutrient enrichment at low cost.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 116 pp. Englisch. N� de r�f. du vendeur 9786202064293

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Standardization and Evaluation of Iron Fortified Bread

Muneeshwari Palanichamy

Edit� par LAP LAMBERT Academic Publishing, 2017

ISBN 10 : 6202064293 ISBN 13 : 9786202064293

Neuf Taschenbuch

impression � la demande

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - � Iron deficiency is the most common nutritional disorder in the world. It is mostly present in developing world and is said to affect over 2 billion people. Infants, preschool children and pregnant women are the main groups at risk for iron deficiency anemia. The only proven way it can be alleviated is through increase in iron intake, either by providing medicinal iron (supplementation) or by adding iron to the diet by fortification. The iron fortified bread was developed from refined wheat flour. Iron fortificants viz., ferrous sulphate, ferrous fumarate and ferrous ascorbate were incorporated in refined wheat flour at the level of 10, 20, 30 mg/100g to produce satisfactory iron fortified bread. Acceptable bread can be produced by addition of iron fortificants to refined wheat flour at 20mg/100g respectively. The ferrous sulphate fortified bread had high amount of ionizable iron percentage compared to the other fortificants, revealing better iron bioavailability. Storage shelf life of 3 days. The cost of iron fortified bread Rs.18.00 - 20.00 where was within the purchasing power of common man for nutrient enrichment at low cost. N� de r�f. du vendeur 9786202064293

Contacter le vendeur