Ait-oukhatar, N., Bouhallab, S., Bureau, F., Arhan, P., Maubois, J-L., Drosdowsky, M.A., Bougle, D. 1997. Bioavailability of caseinophosphopeptide bound iron in the young rat. Nutritional Biochemistry 8: 190-197.
Anonymous, 1998. Danone World Newsletter.
No:17, September 1998 (via
http://www.danonevitapole.com/nutri_views/search
Archives/index.html).
Aykut, M., Günay, O., Öztürk, Y. 1997. Diyet, Beslenme ve Kronik Hastalıkların Önlenmesi (Çeviri Kitap). Dünya Sağlık Örgütü Teknik
Mühendislik Bilimleri Dergisi 2003 9 (3) 393-401
399
Journal
of Engineering Sciences 2003 9 (3) 393-401
Süt Ürünlerinin Demir İle Zenginleştirilmesi, Ö. Kinik, O. Gürsoy, R. Gökçe
Raporlar Serisi 797, Erciyes Üniversitesi matbaası, Kayseri.
Bezkorovainy, A., Kot, E. 1998. Interaction of Bifidobacteria With Ferric Iron. Int. Dairy J. 8:
507-512.
Boutrou, R., Gagnaire, V. 2001. Casein in Relation to Cheese. Bulletin of the IDF 369: 13-15.
Chaud, M.V., Izumi, C., Nahaal, Z., Shuhama, T., Bianchi, M.L.P., Freitas, O. 2002. Iron Derivates From Casein Hydrolysates as a Potential Source in the Treatment of Iron Deficiency. J. Agric. Food
Chem. 50: 871-877.
Donagh, D.Mc., Lawless, F., Gardiner, G.E., Ross, R.P., Stanton, C., Donnelly, W.J. 1999. Milk and Dairy Products for Better Human Health. Teagasc,
Publications, NDC 199 (via
http://www.teagasc.ie .publications/ndc1999/paper8. htm).
Eastwood, M. 1997. Principles of Human Nutrition. Published by Chapman & Hall, 2-6 Boundary Row,
London, SE1 8HN, ÜK, 565p.
Froetschel, M.A. 1996. Bioactive peptides in digesta that regulate gastrointestinal function and intake. J.
Anim. Sci. 74: 2500-2508.
Gaucheron, F. 2001. Iron fortification in dairy industry. Trends in Food Sci. and Technol. 11 (11): 403-409.
Gross, S., Vergis, M., Good, A. 1968. J. Pediatr., 73: 521. In "Schneph, M.I., Satterlee, L.D. 1986. The interactions of iron with protein and peptides. In "Interactions of Food Components, Edited by Birch, G.G. and Lindley, M.G.". Elsevier Applied Science Publishers Ltd., Crown House, Liaton Road,
Barking, Essex IG11 8JÜ, England, 343p.
Huang, Y. C. 1999. Nutrient intakes and iron status of vegetarians (Editorial Opinions). Nutrition 147¬148.
Huang, Y. C., Wong, Y., Wueng, S. L., Cheng,
C.H., Su, K.H. 2001. Nutrient Intakes and Iron Status of Elderly Men and Women. Nutrition
Research 21: 967-981.
Hugunin, A. 2002. Whey Products in Yogurt and Fermented Dairy Products (via
http: //www.usdec.org/pdffile s/manuals/5yogurt. pdf).
Hurrell., R. F. 1997. Preventing Iron Deficiency Through Food Fortification. Nutrition Reviews 55
(6): 210-222.
Juneja, L. R. 2001. Improved Solubility, Safety and Bioavailability of Superdispersed Ferric Pyrophosphate-a New Concept of Iron Fortification. 2001 IFT Annual Meeting, June 23-27, New Orleans, LA, ÜSA.
Karagözlü,
C.
, Akbulut, N., Ömeroğlu, S. 2000.
Zenginleştirilmiş Süt ve Süt Ürünleri. VI. Süt ve Süt Ürünleri Sempozyumu, Süt ve Ürünleri Mikrobiyolojisi ve Katkı Maddeleri, 22-23 Mayıs
2000,
Tekirdağ
, Tebliğler Kitabı, Sayfa 173-185,
Rebel
Yayıncılık
, İstanbul.
Kaup, S. M. 1998. Aspects of Mineral Bioavailability in Infant Nutrition. Int. Dairy Journal
8: 435-441.
Korhonen, H., Pihlanto-Leppâlâ, A. 2000. Milk Protein-Derived Bioactive Peptides- Novel Opportunities for Health Promotion. Bulletin of IDF
363: 17-26.
Lodewing, K.F. 1998. Good Sources of Nutrients: Iron. Texas Agricultural Extension Service, The Texas A&M Üniversity System, ENP-2881 (viahttp://agpublications.tamu.edu/pubs/fn/enp2881.
pdf).
Lysionek, A.E., Zubillaga, M.B., Salgueiro, M.J., Pineiro, A., Caro, R.A., Weill, R., Boccio, J. R. 2002. Bioavailability of microencapsulated ferrous sulfate in powdered milk product from fortified fluid milk: A prophylactic study in rats. Nutrition 18: 279¬281.
Martinez-Navarrete, N., Camacho, M.M., Martinez-Lahuerta, J., Martinez-Monzö, J., Fito, P., 2002. Iron deficiency and iron fortified foods. Food Research Interantional 35: 225-231.
Peres, J-M., Bouhallab, S., Bureau, F., Maubois, J-L., Arhan, P., Bougle, D. 1999. Reduction of Iron/Zinc Interactions Üsing Metal Bound to the Caseinophosphopeptide 1-25 of p-casein. Nutrition Research 19 (11), 1655-1663.
Pihlanto-Leppâlâ,
A
. 2001. Bioctive Peptides Derived From Bovine Whey Proteins: Opioid and Ace-inhibitory Peptides. Trends in Food Sci. &
Technol. 11: 347-356.
Schneph, M. I., Satterlee, L. D. 1986. The
Interactions of Iron With Protein and Peptides. In "Interactions of Food Components, Edited by Birch, G. G. and Lindley, M. G.". Elsevier Applied Science
Mühendislik
Bilimler
i Dergisi 2003 9 (3) 393-401
400
Journal of Engineering Sciences 2003 9 (3) 393-401
Süt Ürünlerinin Demir İle Zenginleştirilmesi, Ö. Kinik, O. Gürsoy, R. Gökçe
Publishers Ltd., Crown House, Liaton Road,
Barking, Essex IG11 8JÜ, England, 343p.
Sencer, E. 1983. Beslenme ve Diyet.
İstanbu
l Üniversitesi, İstanbul Tıp Fakültesi Vakfı-BAYDA Yay. No: 4, BAYDA Basım Dağıtım, İstanbul, 404s.
Tirelli, A., De Noni, I., Resmini, P. 1997. Bioactive
Peptides in Milk Products. Ital. J. Food Sci. 9 (2): 91-98.
Tome, D., Ledoux, N. 1998. Nutritional and Physiological Role of Milk Protein Components. Bulletin of IDF 336: 11-16.
Yeung, A.C., Glahn, R.P., Miller, D. D. 2001.
Dephosphorylation of Sodium
Caseinate,Enzymatically Hydrolized Casein and Casein Phosphopeptides by Intestinal Alkaline Phosphatase: Implications for Iron Availability. Journal of Nutritional Biochemistry 12: 292-299.
Youdim, M. B. H. 2000. Nutrient Deprivation on Brain Function: Iron. Nutrition 16 (7/8): 504-508.
Watzke, H. J. 1998. Impact of Processing on Bioavailability Examples of Minerals in Foods.
Trends in Food Sci. & Technol. 9 (8-9): 320-327.
Thank you for copying data from http://www.arastirmax.com
