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Iron in processed food made with enriched flour: concentration and bioavailability

Grant number: 09/50730-0
Support Opportunities:Regular Research Grants
Start date: April 01, 2010
End date: July 31, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Juliana Azevedo Lima Pallone
Grantee:Juliana Azevedo Lima Pallone
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Articles published in Agência FAPESP Newsletter about the research grant:
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VEICULO: TITULO (DATA)
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GODOY, ADRIANA TEIXEIRA; REBELATTO, ANA PAULA; BORIN-NOGUEIRA, ALESSANDRA; LIMA-PALLONE, JULIANA AZEVEDO. Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analyses. ARCHIVOS LATINOAMERICANOS DE NUTRICION, v. 64, n. 2, p. 108-115, . (09/50730-0)
REBELLATO, ANA PAULA; PACHECO, BEATRIZ C.; PRADO, JULIANA P.; LIMA PALLONE, JULIANA AZEVEDO. Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality. Food Research International, v. 77, n. 3, p. 385-391, . (09/50730-0)
REBELLATO, ANA PAULA; PACHECO, BEATRIZ C.; PRADO, JULIANA P.; LIMA PALLONE, JULIANA AZEVEDO. Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality. Food Research International, v. 77, p. 7-pg., . (09/50730-0)