Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA

Autores
Drago, Silvina Rosa; Valencia, Mirta Eva
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4°C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Valencia, Mirta Eva. Universidad de Buenos Aires; Argentina
Materia
ASCORBIC ACID
CALCIUM
FERMENTATION
IRON
MINERAL AVAILABILITY
YOGURT
ZINC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/114343
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/114343
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTADrago, Silvina RosaValencia, Mirta EvaASCORBIC ACIDCALCIUMFERMENTATIONIRONMINERAL AVAILABILITYYOGURTZINChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4°C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Valencia, Mirta Eva. Universidad de Buenos Aires; ArgentinaAmerican Chemical Society2008-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/114343Drago, Silvina Rosa; Valencia, Mirta Eva; Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA; American Chemical Society; Journal of Agricultural and Food Chemistry; 56; 8; 3-2008; 2553-25570021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf073009uinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:35Zoai:ri.conicet.gov.ar:11336/114343instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:35.992CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
title Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
spellingShingle Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
Drago, Silvina Rosa
ASCORBIC ACID
CALCIUM
FERMENTATION
IRON
MINERAL AVAILABILITY
YOGURT
ZINC
title_short Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
title_full Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
title_fullStr Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
title_full_unstemmed Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
title_sort Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA
dc.creator.none.fl_str_mv Drago, Silvina Rosa
Valencia, Mirta Eva
author Drago, Silvina Rosa
author_facet Drago, Silvina Rosa
Valencia, Mirta Eva
author_role author
author2 Valencia, Mirta Eva
author2_role author
dc.subject.none.fl_str_mv ASCORBIC ACID
CALCIUM
FERMENTATION
IRON
MINERAL AVAILABILITY
YOGURT
ZINC
topic ASCORBIC ACID
CALCIUM
FERMENTATION
IRON
MINERAL AVAILABILITY
YOGURT
ZINC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4°C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Valencia, Mirta Eva. Universidad de Buenos Aires; Argentina
description Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4°C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.
publishDate 2008
dc.date.none.fl_str_mv 2008-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/114343
Drago, Silvina Rosa; Valencia, Mirta Eva; Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA; American Chemical Society; Journal of Agricultural and Food Chemistry; 56; 8; 3-2008; 2553-2557
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114343
identifier_str_mv Drago, Silvina Rosa; Valencia, Mirta Eva; Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA; American Chemical Society; Journal of Agricultural and Food Chemistry; 56; 8; 3-2008; 2553-2557
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf073009u
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269104835133440
score 13.13397

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