vegetable bouillon
Selected indexed studies
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women. (J Nutr, 2020) [PMID:32073619]
- Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste. (Food Chem, 2012) [PMID:29243618]
- The development of a novel ferric phytate compound for iron fortification of bouillons (part I). (Sci Rep, 2020) [PMID:32210248]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women. (2020) pubmed
- How much chicken is food? Questioning the definition of food by analyzing amino acid composition of modern convenience products. (2012) pubmed
- The development of a novel ferric phytate compound for iron fortification of bouillons (part I). (2020) pubmed
- Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste. (2012) pubmed
- Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue. (1999) pubmed
- Simulations based on representative 24-h recall data predict region-specific differences in adequacy of vitamin A intake among Cameroonian women and young children following large-scale fortification of vegetable oil and other potential food vehicles. (2014) pubmed
- Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring. (1998) pubmed
- Dietary patterns and survival in German postmenopausal breast cancer survivors. (2013) pubmed
- Healthy behaviors at age 50 years and frailty at older ages in a 20-year follow-up of the UK Whitehall II cohort: A longitudinal study. (2020) pubmed
- Comparison of a Household Consumption and Expenditures Survey with Nationally Representative Food Frequency Questionnaire and 24-hour Dietary Recall Data for Assessing Consumption of Fortifiable Foods by Women and Young Children in Cameroon. (2015) pubmed