Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-01-30 DOI:10.1080/10942912.2024.2311153

Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati

引用次数: 0

Abstract

Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated...

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以硬脂酸和富含单酰甘油和二酰甘油的椰子硬脂为基础的硫酸亚铁固体脂质纳米颗粒强化巧克力棒：理化特性和感官接受性研究

以硫酸亚铁的形式强化铁元素有几个缺点，尤其是会产生难闻的后味。因此，必须对硫酸亚铁进行封装...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.