Effect of fortification with CaCO3 nanoparticles obtained from eggshell on the physical and sensory characteristics of three food matrices
ABSTRACT: Food fortification has attracted interest in recent years, due to the understanding that micronutrient deficiency is one of the causes of the global burden of disease, and that food fortification aims to prevent or correct a demonstrated deficiency of one or more nutrients in a specific po...
- Autores:
-
Gómez Álvarez, Luz Marina
Zapata Montoya, José Edgar
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2024
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/42342
- Acceso en línea:
- https://hdl.handle.net/10495/42342
- Palabra clave:
- Cáscara de Huevo
Egg Shell
Fortificación de alimentos
Food fortification
Propiedad fisicoquímica
Chemicophysical properties
Nano-CaCO3
http://aims.fao.org/aos/agrovoc/c_25238
http://aims.fao.org/aos/agrovoc/c_1521
https://id.nlm.nih.gov/mesh/D004528
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/