The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
Juliana Azevedo Lima Pallone - One of the best experts on this subject based on the ideXlab platform.
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Fortification of whole wheat flour with different Iron Compounds: effect on quality parameters and stability.
Journal of food science and technology, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:The aim of this study was to evaluate the effects of fortification of whole wheat flour with different Iron Compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced Iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An Iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the Iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different Iron Compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different Iron Compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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Fortification effects of different Iron Compounds on refined wheat flour stability
Journal of Cereal Science, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:Abstract The characterization of the modifications that may occur during the storage of Iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since Iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different Iron Compounds (ferrous sulfate, ferrous fumarate, reduced Iron, sodium Iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The Iron content was in average 1.0 mg/100 g in unfortified flour (control) and it varied from 4.4 to 5.8 mg/100 g in fortified samples. It was observed that wheat flour fortification, with different Iron Compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated Compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced Iron was the compound that promoted the most stability to flour. These results indicate the influence of different Iron Compounds on wheat flour quality and stability during storage.
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effect of different Iron Compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread
Food Research International, 2017Co-Authors: Ana Paula Rebellato, Jessica Bussi, Joyce Grazielle Siqueira Silva, Ralf Greiner, Caroline Joy Steel, Juliana Azevedo Lima PalloneAbstract:Abstract This study aimed at investigating the effect of Iron Compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of Iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different Iron Compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective Iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced Iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.
Ana Paula Rebellato - One of the best experts on this subject based on the ideXlab platform.
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Fortification of whole wheat flour with different Iron Compounds: effect on quality parameters and stability.
Journal of food science and technology, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:The aim of this study was to evaluate the effects of fortification of whole wheat flour with different Iron Compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced Iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An Iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the Iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different Iron Compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different Iron Compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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Fortification effects of different Iron Compounds on refined wheat flour stability
Journal of Cereal Science, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:Abstract The characterization of the modifications that may occur during the storage of Iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since Iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different Iron Compounds (ferrous sulfate, ferrous fumarate, reduced Iron, sodium Iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The Iron content was in average 1.0 mg/100 g in unfortified flour (control) and it varied from 4.4 to 5.8 mg/100 g in fortified samples. It was observed that wheat flour fortification, with different Iron Compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated Compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced Iron was the compound that promoted the most stability to flour. These results indicate the influence of different Iron Compounds on wheat flour quality and stability during storage.
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effect of different Iron Compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread
Food Research International, 2017Co-Authors: Ana Paula Rebellato, Jessica Bussi, Joyce Grazielle Siqueira Silva, Ralf Greiner, Caroline Joy Steel, Juliana Azevedo Lima PalloneAbstract:Abstract This study aimed at investigating the effect of Iron Compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of Iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different Iron Compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective Iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced Iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.
Denis Polancec - One of the best experts on this subject based on the ideXlab platform.
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Differing effects of two Iron Compounds on experimental arthritis, TNF-α levels and immune response in mice
International Immunopharmacology, 2003Co-Authors: Marija Poljak-blazi, Boska Hrvacić, Zeljko Zupanović, Mirko Hadzija, Barbara Stanić, Denis PolancecAbstract:Abstract The effects of ferric-sorbitol-citrate and ferric-citrate on the severity of experimental arthritis, TNF-α secretion and the immune status were examined in mice. Arthritis was induced by footpad injection of methylated BSA and intraperitoneal injection of Bordetella pertussis . Joint and footpad swelling were measured weekly by a caliper. TNF-α serum levels were measured by ELISA. The immune status was determined by the response of mouse lymphocytes to ConA in vitro and by the antigen-presenting cell assay. Experimental arthritis was aggravated by ferric-citrate, whereas ferric-sorbitol-citrate did not promote it. If applied to normal (non-arthritic) mice three times a week for 4 weeks, ferric-sorbitol-citrate stimulated isolated splenocytes to increase production of TNF-α, the function of antigen-presenting cells and lymphocyte proliferation in response to ConA in vitro. TNF-α production by cultured splenocytes was also stimulated. In mice with antigen-induced arthritis, Iron Compounds did not additionally stimulate TNF-α production. Thus, we have shown that ferric-sorbitol-citrate stimulated TNF-α production, antigen-presenting cell activity and cellular immune response. Development of antigen-induced arthritis and TNF-α production in arthritic mice were not stimulated.
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Differing effects of two Iron Compounds on experimental arthritis, TNF-alpha levels and immune response in mice.
International immunopharmacology, 2003Co-Authors: Marija Poljak-blazi, Boska Hrvacić, Zeljko Zupanović, Mirko Hadzija, Barbara Stanić, Denis PolancecAbstract:The effects of ferric-sorbitol-citrate and ferric-citrate on the severity of experimental arthritis, TNF-alpha secretion and the immune status were examined in mice. Arthritis was induced by footpad injection of methylated BSA and intraperitoneal injection of Bordetella pertussis. Joint and footpad swelling were measured weekly by a caliper. TNF-alpha serum levels were measured by ELISA. The immune status was determined by the response of mouse lymphocytes to ConA in vitro and by the antigen-presenting cell assay. Experimental arthritis was aggravated by ferric-citrate, whereas ferric-sorbitol-citrate did not promote it. If applied to normal (non-arthritic) mice three times a week for 4 weeks, ferric-sorbitol-citrate stimulated isolated splenocytes to increase production of TNF-alpha, the function of antigen-presenting cells and lymphocyte proliferation in response to ConA in vitro. TNF-alpha production by cultured splenocytes was also stimulated. In mice with antigen-induced arthritis, Iron Compounds did not additionally stimulate TNF-alpha production. Thus, we have shown that ferric-sorbitol-citrate stimulated TNF-alpha production, antigen-presenting cell activity and cellular immune response. Development of antigen-induced arthritis and TNF-alpha production in arthritic mice were not stimulated.
Roger Wagner - One of the best experts on this subject based on the ideXlab platform.
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Fortification of whole wheat flour with different Iron Compounds: effect on quality parameters and stability.
Journal of food science and technology, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:The aim of this study was to evaluate the effects of fortification of whole wheat flour with different Iron Compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced Iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An Iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the Iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different Iron Compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different Iron Compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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Fortification effects of different Iron Compounds on refined wheat flour stability
Journal of Cereal Science, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:Abstract The characterization of the modifications that may occur during the storage of Iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since Iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different Iron Compounds (ferrous sulfate, ferrous fumarate, reduced Iron, sodium Iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The Iron content was in average 1.0 mg/100 g in unfortified flour (control) and it varied from 4.4 to 5.8 mg/100 g in fortified samples. It was observed that wheat flour fortification, with different Iron Compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated Compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced Iron was the compound that promoted the most stability to flour. These results indicate the influence of different Iron Compounds on wheat flour quality and stability during storage.
Bruna Klein - One of the best experts on this subject based on the ideXlab platform.
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Fortification of whole wheat flour with different Iron Compounds: effect on quality parameters and stability.
Journal of food science and technology, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:The aim of this study was to evaluate the effects of fortification of whole wheat flour with different Iron Compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced Iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An Iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the Iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different Iron Compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different Iron Compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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Fortification effects of different Iron Compounds on refined wheat flour stability
Journal of Cereal Science, 2018Co-Authors: Ana Paula Rebellato, Bruna Klein, Roger Wagner, Juliana Azevedo Lima PalloneAbstract:Abstract The characterization of the modifications that may occur during the storage of Iron-fortified wheat flour is an important tool for understanding the variations in the product quality, since Iron may present pro-oxidant activity. Therefore, the aim of this study was to evaluate the effect of refined wheat flour fortification with different Iron Compounds (ferrous sulfate, ferrous fumarate, reduced Iron, sodium Iron ethylenediaminetetraacetic acid, microencapsulated ferrous sulfate, and microencapsulated ferrous fumarate) on quality and stability parameters. For this purpose, it was evaluated the following parameters: titratable acidity, color, peroxide value, and hexanal during 120 days of storage. The Iron content was in average 1.0 mg/100 g in unfortified flour (control) and it varied from 4.4 to 5.8 mg/100 g in fortified samples. It was observed that wheat flour fortification, with different Iron Compounds, caused modifications on quality and stability parameters during storage. Ferrous sulfate was the compound that most affected flour quality parameters. The microencapsulated Compounds (ferrous sulfate and fumarate) also altered flour quality and stability. In contrast, the reduced Iron was the compound that promoted the most stability to flour. These results indicate the influence of different Iron Compounds on wheat flour quality and stability during storage.
