Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical s...

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Main Authors: Julliane Souza Barbosa FIGUEIREDO, Grazielle Layanne Mendes SANTOS, João Pedro Antunes LOPES, Larissa Bessa FERNANDES, Fabiane Neves SILVA, Raquel Borges FARIA, Ana Carolina Santos ROCHA, Paula Karoline Soares FARIAS, William James Nogueira LIMA, Carla Adriana Ferreira DURÃES, Alessandra Rejane Ericsson de Oliveira XAVIER, Bruna Mara Aparecida de CARVALHO, Roberta Torres CARELI, Anna Christina de ALMEIDA, Igor Viana BRANDI
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-02-01
Series:Food Science and Technology
Subjects:
iron deficiency anemia
food supplementation
dairy beverages
cerrado fruit pulps
quality control
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en

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