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Wild and farmed sea bass (Dicentrarchus labrax) comparison: chemical composition and variations in the fatty acid profile after cooking.
TLDR
No changes in the fatty acids of wild sea bass after steam coking were observed, however, the fl esh of farmed specimens showed signifi cant losses of monounsaturated fatty acids from the ventral fat probably from adipose tissue located beneath the skin.
Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model.
Iron (Fe) deficiency anemia in young children is a global health concern which can be reduced by Fe fortification of foods. Cereal is often one of the first foods given to infants, providing adequate
Use of Heme Iron Concentrate in the Fortification of Weaning Foods
The purpose of this study was to evaluate the technological feasibility of fortifying homogenized weaning food with a porcine heme concentrate. The stability of iron and the organoleptic qualities of