Produkty mleczne suplementowane związkami żelaza

• Autorzy: Ziarno M. , Zaręba D.

Warianty tytułu

EN

Dairy products supplemented with iron compounds

• Języki publikacji: PL

Abstrakty

PL

Żelazo jest zaliczane do mikroelementów niezbędnych dla organizmu człowieka. Badania krajowe i zagraniczne dowodzą, że dzieci, dziewczęta i kobiety nie spożywają wystarczającej ilości żelaza. W artykule omówiono wzbogacanie żywności w żelazo jako jedną ze strategii zapobiegania niedoborom żelaza. Żelazo dodawane do żywności można podzielić na niehemowe (nieorganiczne sole żelaza) i hemowe (pochodzenia zwierzęcego). Istotnymi czynnikami takiego wzbogacania są: trwałość produktu, koszt wzbogacania, chemiczna forma związków żelaza, ich biodostępność i wpływ na żywność (zmiana barwy, smaku i zapachu, katalizowanie utleniania tłuszczu).

EN

Iron is recognized as microelements requred by human organism. National and foreign research proved that children, girls and women do not consume sufficient quantities of iron. The review article presents the problem of food enrichment with iron, which is one of the strategies of the prevention to iron deficiency. There are two forms of iron added to foodstuffs: nonhaeme (inorganic salts of iron) and haeme (the animal origin). Major factors of such enrichment are: the shelf life of the product, the cost of enrichment, the chemical form of iron compounds, their bioavailability, and their influence on the food (changes of colour, taste and smell, catalyzing of fat oxygenation).

Słowa kluczowe

PL

żelazo; wzbogacanie; mleko; produkty mleczne

EN

iron; fortification; milk; dairy products

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2010
• Tom: T. 64, nr 4
• Strony: 26--29
• Opis fizyczny: Bibliogr. 57 poz.

Twórcy

autor

Ziarno M.

autor

Zaręba D.

• Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Wydział Nauk o Żywności, SGGW, Warszawa

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