Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal

Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal

Ferric orthophosphate (FePO4) has had limited use as an iron fortificant in ready-to-eat (RTE) cereal because of its variable bioavailability, the mechanism of which is poorly understood. Even though FePO4 has desirable sensory properties as compared to other affordable iron fortificants, few publis...

Full description

Bibliographic Details
Main Authors: Robin S. Dickmann, Gale M. Strasburg, Dale R. Romsos, Lori A. Wilson, Grace H. Lai, Hsimin Huang
Format: Article
Language:English
Published: MDPI AG 2016-03-01
Series:Nutrients
Subjects:
ferric orthophosphate
reduced iron
bioavailability
solubility
particle size
surface area
amorphous content
X-ray diffraction
dynamic vapor sorption
physicochemical properties
Online Access:http://www.mdpi.com/2072-6643/8/3/129

Internet

http://www.mdpi.com/2072-6643/8/3/129

Similar Items