铁强化乳的生物物理化学变化  

Biophysicochemical Modifications of Iron-fortified Milk

作　　者：井乐刚[1] 赵新淮[2] 

机构地区：[1]哈尔滨师范大学阿城学院生命科学系 [2]东北农业大学乳品科学教育部重点实验室

出　　处：《食品与发酵工业》2006年第5期105-108,共4页Food and Fermentation Industries

基　　金：黑龙江省研究生创新基金资助项目(No.YJSCX2006-53HLJ);教育部重点实验室主任基金资助项目(No.KLDS2006-01B)

摘　　要：铁缺乏是全球性的营养疾病。在膳食中进行铁强化是一种有效的治疗和预防铁缺乏的措施。乳及乳制品由于消费量大、营养价值高而成为很有吸引力的铁强化载体。但是,乳及乳制品中强化铁以后,会导致一些有重要影响的生物物理化学变化,文中对此进行了综述。Iron deficiency is the most common nutritional disorder in the world. Iron fortification of foods is an effective approach to treat and prevent iron deficiency. Milk and other dairy products are attractive vehicles because they are consumed widely and have high nutritional properties. However, iron fortification has important effects on the characteristics of milk or dairy products. In this article, some biophysicochemical modifications of iron - supplemented milk were reviewed

关 键 词：铁 强化 乳 生物物理化学变化 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]