Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 1
Submit an article Journal homepage
239
Views
17
CrossRef citations to date
0
Altmetric
Original

Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan)

Sahib Alam Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, PakistanCorrespondence[email protected]
,
Hamid Ullah Shah Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan
,
Saleemullah Department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan
&
Ayesha Riaz Agricultural Research Institute, Tarnab, Peshawar, Pakistan
Pages 54-62 | Published online: 06 Jul 2009

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Wajiha Iram, Tehmina Anjum, Mateen Abbas & Abdul Muqeet Khan. (2014) Aflatoxins and ochratoxin A in maize of Punjab, Pakistan. Food Additives & Contaminants: Part B 7:1, pages 57-62.
Read now

Articles from other publishers (16)

Rohil Bhatnagar, Xin-Gen Lei, Dennis Miller & Olga Padilla-Zakour. (2023) Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes. Foods 12:3, pages 675.
Crossref
Euisun Pyo, Becky L Tsang & Megan E Parker. (2022) Rice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability. Nutrition Reviews 80:5, pages 1062-1085.
Crossref
N. Sharma, S. Sharma, B. Singh & G. Kaur. (2020) Stability evaluation of iron and vitamin A during processing and storage of fortified pasta. Quality Assurance and Safety of Crops & Foods 12:2, pages 50-60.
Crossref
Ana Paula Rebellato, Bruna Klein, Roger Wagner & Juliana Azevedo Lima Pallone. (2018) Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability. Journal of Food Science and Technology 55:9, pages 3575-3583.
Crossref
Youna M. Hemery, Arnaud Laillou, Laura Fontan, Vincent Jallier, Regina Moench-Pfanner, Jacques Berger & Sylvie Avallone. (2018) Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation. Food Chemistry 240, pages 43-50.
Crossref
PRIYANSHU TRIPATHI & VIBHA BHATANAGAR. (2017) Changes in phytic acid and iron content during germination and roasting of moth bean. FOOD SCIENCE RESEARCH JOURNAL 8:2, pages 191-195.
Crossref
Leann Barden, Daniel Vollmer, David Johnson & Eric Decker. (2015) Impact of Iron, Chelators, and Free Fatty Acids on Lipid Oxidation in Low-Moisture Crackers. Journal of Agricultural and Food Chemistry 63:6, pages 1812-1818.
Crossref
Roussa Tsikritzi, Paula J Moynihan, Margot A Gosney, Victoria J Allen & Lisa Methven. (2014) The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people. Journal of the Science of Food and Agriculture 94:10, pages 2040-2048.
Crossref
Hamid MAJEED, Haroon JAMSHAID QAZI, Waseem SAFDAR & Zhong FANG. (2013) Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review. Czech Journal of Food Sciences 31:6, pages 527-540.
Crossref
Alexandra Kiskini, Maria Kapsokefalou, Stavrianos Yanniotis & Ioanna Mandala. (2011) Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread. Food and Bioprocess Technology 5:1, pages 385-390.
Crossref
Saeed Akhtar, Faqir M. Anjum & M. Akbar Anjum. (2011) Micronutrient fortification of wheat flour: Recent development and strategies. Food Research International 44:3, pages 652-659.
Crossref
Kofi Aidoo & M Nout. 2010. Fermented Foods and Beverages of the World. Fermented Foods and Beverages of the World 127 148 .
Nour El Ouyoun Najm, Ammar Olabi, Sawsan Kreyydieh & Imad Toufeili. (2010) Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread. Journal of Cereal Science 51:3, pages 271-276.
Crossref
Alexandra Kiskini, Maria Kapsokefalou, Stavros Yanniotis & Ioanna Mandala. (2010) Effect of different iron compounds on wheat and gluten-free breads. Journal of the Science of Food and Agriculture 90:7, pages 1136-1145.
Crossref
Hamid Ullah Shah, Thomas J. Simpson, Sahib Alam, Khanzadi Fatima Khattak & Sajida Perveen. (2010) Mould incidence and mycotoxin contamination in maize kernels from Swat Valley, North West Frontier Province of Pakistan. Food and Chemical Toxicology 48:4, pages 1111-1116.
Crossref
A. T. RichinsK. E. BurtonH. F. PahuluL. JefferiesM. L. Dunn. (2008) Effect of Iron Source on Color and Appearance of Micronutrient-Fortified Corn Flour Tortillas. Cereal Chemistry Journal 85:4, pages 561-565.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.