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Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization
Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reduc...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6902294/ https://ncbi.nlm.nih.gov/pubmed/31866746 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.57.03.19.6228 |
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