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  Search result  Your search for [subject]Iron bioavailability returned 7 records.  
 
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  Book Iron fortification of the food supply: a balancing act between bioavailability and iron-catalyzed oxidation reactions.

by Miller, DD.;

Subject: Food supply; Iron deficiency; Nutritional biotechnology; Iron solubility; Cereal products; Iron bioavailability; Iron fortification.

  
     
Relevance: 22.46%
 
     
  Book The effects of bioavailable iron of foods on maternal and neonatal nutritional status.

by Villadolid, MF.; Manila: FNRI.

Subject: Ascorbic acid; Neonatal nutrition; Maternal nutrition; Iron inhibitor; Erythropoietic factors; Iron status; Pregnancy; Iron bioavailability; Dietary intake-pregnant mothers.

  
     
Relevance: 20.02%
 
     
  Book The effect of diets of varying iron bioavailability on maternal and neonatal iron status.

by Villadolid, MF.;

Subject: Nutritional requirements-pregnant women; Dietary effect-pregnant women; Iron status-maternal neonatal; Diets-effects; Iron intake; Iron bioavailability.

  
     
Relevance: 19.28%
 
     
  Book Iron absorption from FVRice iron fortified.

by Valdez, DH.; Bicutan, Taguig: Nutritional Biochemistry Division.

Subject: Fvrice-absorption rice; Iron bioavailability-fvrice; Rice fortification; Iron fortified rice; Dietary iron; Iron absorption anemia.

  
     
Relevance: 18.05%
 
     
  Book The bioavailability of iron from selected ferrous sulfate preparations.

by Kuizon, MD.; Manila: FNRI.

Subject: Ferrous sulfate tablet; Iron bioavailability.

  
     
Relevance: 17.21%
 
     
  Book The effect of cereal and legumes on iron availability. A report of the International Nutritional Anemia Consultative Group (INACG).

Washington, D.C: INACG, 1982.

Subject: Legumes-effect; Cereals-effect; Iron bioavailability.

  
     
Relevance: 15.11%
 
     
  Book Nutrition: health and well-being.

Switzerland: Nestec, 1999.

Subject: Nutrition and elderly; Nutrition education; Prebiotics; Probiotics; Calcium; Opportunities; Iron bioavailability; Micronutrients; Food inclusion-challenges; Eating behavior.

  
     
Relevance: 14.73%
 
     
 
         
         
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