工学 >>> 食品科学技术 >>> 食品科学技术基础学科 >>> 食品营养学 >>>
搜索结果: 1-15 共查到食品营养学 iron相关记录17条 . 查询时间(0.156 秒)
Background: Total body iron (TBI) that is calculated from ferritin and soluble transferrin receptor (sTfR) allows for the evaluation of the full range of iron status from deficiency to excess. However...
Background: Despite its known detrimental effects, iron deficiency remains the most common micronutrient deficiency in the world. Many interventions that aim to improve iron status involve physically ...
Iron is an essential trace element, but it is also toxic in excess, and thus mammals have developed elegant mechanisms for keeping both cellular and whole-body iron concentrations within the optimal p...
Iron, an essential trace element, plays a critical role in maintaining health by mediating mitochondrial function and DNA synthesis and repair and serving as a critical factor for key enzymes (1). In ...
Background: Anemia affects 45% of women of childbearing age in Cambodia. Iron supplementation is recommended in populations in which anemia prevalence is high. However, there are issues of cost, distr...
Iron deficiency affects >2 billion people worldwide, with >1 billion of those developing iron deficiency anemia (1), leading to an estimated 45 million disability-adjusted life-years lost in 2010 (2)....
Background: Ready-to-use-therapeutic foods (RUTFs) high in lipid, protein, and iron are used to treat malnutrition. Lipids increase gastric residence time, which could increase iron absorption, partic...
Background: Values for dietary iron bioavailability are required for setting dietary reference values. These are estimated from predictive algorithms, nonheme iron absorption from meals, and models of...
Background: Although a high prevalence of anemia and related disease burden have been documented in China, limited evidence is available on the current population-level iron status and risk factors fo...
The aim of this study was to investigate the stability of mackerel (Trachurus japonicas) processing byproducts protein hydrolysate with iron-binding capacity in vitro simulated gastrointestinal system...
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
The blood chemistry, hematological and oxidative stress parameters of anaemic rats fed iron-fortified gari was investigated. Yellow gari, popular Nigerian fermented cassava gruel, was fortified with F...
Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from 4 representative communities in Quezon City, Philippines. Diffe...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...