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Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
Antioxidant Enzyme Activity Iron Content Korean Native Chicken Lipid Oxidation
2016/5/20
This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken ...
Tooth wear and dental pathology of the Bronze–Iron Age people in Xinjiang, Northwest China: Implications for their diet and lifestyle
Age people Xinjiang lifestyle
2014/3/26
ooth wear and dental pathology related to diet and lifestyle were
investigated in the human dental remains unearthed from three
archaeological sites of Bronze Age and Iron Age in Xinjiang of
northw...
Tiny snails sitting on the ocean floor might seem defenseless against a large, determined predator such as a crab. But evolution has provided one species of sea snail with a unique iron-plated armored...
Bioavailability of Iron-fortified Whey Protein Concentrate in Iron-deficient Rats
Whey Protein Iron Bioavailability Anemia Solubility Caco-2
2016/4/26
An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as ...
Effects of Iron from an Amino Acid Complex on the Iron Status of Neonatal and Suckling Piglets
Iron-amino Acid Complex Ferrous Sulfate Hemoglobin Milk Iron Sow Piglet
2016/4/20
This experiment was conducted to investigate the effects of iron from an amino acid complex (Availa-Fe짰) on the iron status of neonatal and suckling piglets. A total of 24 gestating sows (Landr...
Relative Availability of Iron in Mined Humic Substances for Weanling Pigs
Bioavailability Humic Substances Iron Nursery Pigs
2016/4/18
Humic substances include several biological active and inactive compounds that are commonly used for improving soil fertility. Use of humic substances in swine diets is a novel concept. Humic substanc...
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Cheddar Cheese Microencapsulated Iron PGMS L-ascorbic acid
2016/4/13
This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material ...
Microencapsulated Iron for Drink Yogurt Fortification
Microencapsulation Iron PGMS Yogurt Vitamin
2016/4/13
This study was designed to examine the effect of microencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coati...