Food and nutrition bulletin, 33(4 Suppl), S330-S335 (2013-03-01)
Despite considerable progress made in the past decade through salt iodization programs, over 2 billion people worldwide still have inadequate iodine intake, with devastating consequences for brain development and intellectual capacity. To optimize these programs with regard to salt iodine
The British journal of nutrition, 102(9), 1362-1369 (2009-08-06)
Adverse sensory changes prevent the addition of highly bioavailable ferrous sulfate (FeSO4) to most wheat flours. Poorly absorbable reduced Fe powders are commonly used. Encapsulation of FeSO4 can overcome these sensory changes, but the particle size of commercial compounds is
Journal of agricultural and food chemistry, 58(10), 6465-6471 (2010-04-29)
This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was
Evaluation of contrast enhancement of pulmonary lesions with ground-glass attenuation (GGA) is difficult with conventional techniques but might be possible using contrast-mapping images (CMIs) obtained by dual-energy computed tomography. To address this issue, a phantom study was conducted, and this
European journal of nutrition, 51(6), 685-691 (2011-09-23)
The aim of the present feeding trial with iodine was to assess pigs' growth performance and carcass characteristics, the iodine accumulation in tissues, and their influences on the thyroid hormones in plasma. Eighty pigs (33-115 kg body weight) were allotted
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