Page 87

Rev Nutr 43-1

85 La vitamina C como un eficaz micronutriente en la fortificación de alimentos G. F. Stewart Processing Foods. Eoflmann-La Roohe Inc., New Jersey, 1953, p 359-431. 13. FAO. Food and Agricultural Organization of the United Nations. Vitamin and mineral requirements in human nutrition. Second edition. World Health Organization. 2004. p. 341. 14. Hertrampf E. Pizarro F. Pereyra A. Vega V. A new milk formula: iron bioavailability and effect on prevention of iron deficiency in infants, Rev Chil Pediatr. 1991; 62(2):94-8. 15. Hertrampf E. Olivares M. Walter T. Pizarro F. Heresi G. Llaguno S. Chadud P. Iron-deficiency anemia in the nursing infant: its elimination with iron-fortified milk, Rev Med Chil. 1990; 118(12):1330-7. 16. Jiménez S. Pita G. Padrón M. La anemia por deficiencia de hierro. Aspectos generales para su prevención y control, consultado en http://cuba.nutrinet.org., 2009. 17. Kondo Y. Higashi C. Iwama M. Ishihara K. Handa S. Mugita H. Ishigami A. Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men, Brit J Nutr. 2012; 107(6):885-92. 18. Cilla A. Alegria A. de Ancos B. Sanchez-Moreno C. Cano MP. Plaza L. Barbera R. Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk and soybased fruit beverages: Influence of food matrix and processing, J Agr Food Chem. 2012; 60(29):7282-90. 19. Hernández M. Recomendaciones nutricionales para el ser humano: Actualización, Invest Biomed. 2004; 23(4): 266-92. 20. UNED. Guía nutricional. Principios básicos sobre nutrición y salud del Consejo Nacional de Investigación de los Estados Unidos (NRC), consultado en http://www.uned.es/peanutricion y-dietetica-I/guia/PDF, 2013. 21. Hironaka K. Kikuchi M. Koaze H. Sato T. Kojima M. Yamamoto K. Tsuda S. Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation, Food Chem. 2011; 127(3):1114-8. 22. Ministerio de Salud de Chile. Fija directrices nutricionales sobre uso de vitaminas y minerales en alimentos. Resol. Exenta No. 393/02, 2002. 23. NAP. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids: The National Academies Press, 2000. 24. FDA. US Food and Drug Administration. Guidance for Industry, consultado en http://www.fda.gov/Food/default. htm, 2009. 25. Bosch V. Cilla A. Garcia-Llatas G. Gilabert V. Boix R. Alegria A. Kinetics of ascorbic acid degradation in fruitbased infant foods during storage, J Food Eng. 2013; 116(2):298-303. 26. USDA. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans. 7th Edition, U.S. Government Printing Office, 2011. 27. Salud.es. Definición de escorbuto, consultado en http:// www.salud.es, 2013. 28. Ozkan M. Kirca A. Cemeroglu B. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices, Food Chem. 2004; 88(4):591-7. 29. Mercali G. Jaeschke D. Tessaro I. Marczak L. Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment, LWT-Food Sci Technol. 2012; 47(1):91-5. 30. Chebrolu K. Jayaprakasha G. Jifon J. Patil B. Production system and storage temperature influence grapefruit vitamin C, limonoids, and carotenoids, J Agr Food Chem. 2012; 60(29):7096-103. 31. Engel R. Stefanovits-Bányai É. Abrankó L. LC Simultaneous determination of the free forms of B group vitamins and vitamin C in various fortified food products, Chromatographia 2010; 71(11-12):1069-74. 32. Jooken E. Smedts A. Desmidt E. Monballiu A. Amery R. Meesschaert B. Vitamin C in blanched vegetables: Effect of chlorine dioxide and peracetic acid used as disinfectants during cooling, J Food Process Eng. 2013; 36(4):470-9. 33. Kulen O. Stushnoff C. Holm D. Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones, J Sci Food Agr. 2013; 93(10):2437-44. 34. Lešková E. Kubíková J. Kováčiková E. Košická M. Porubská J. Holčíková K. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models, J Food Compos Anal. 2006; 19(4):252-76. 35. Nunez-Mancilla Y. Perez-Won M. Uribe E. Vega-Galvez A. Di Scala K. Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca), Lwt-Food Sci Technol 2013; 52(2):151-6. 36. Aka J. Courtois F. Louarme L. Nicolas J. Billaud C. Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment, Food Chem. 2013; 138(2-3):1289-97. 37. Bai J. Gao Z. Xiao H. Wang X. Zhang Q. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching, Int J Food Sci Tech. 2013; 48(6):1135-41. 38. Cortés R. García S. Suárez M. Fortification of edible mushrooms (Pleurotus ostreatus) with calcium, selenium and vitamin c. Vitae-Columbia 2007; 14(1):16-24. 39. de Velde F. Piagentini A. Guemes D. Pirovani M. Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing, Int J Food Sci Technol. 2013; 48(5):954-61. 40. Henríquez L. Patiño J. Salazar J. Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium. JF. Rev Lasallista Invest. 2012; 44-54. 41. Spinola V. Mendes B. Camara J. Castilho P. Effect of time and temperature on vitamin C stability in horticultural extracts. UHPLC-PDA vs iodometric titration as analytical methods. Lwt-Food Sci Technol. 2013; 50(2):489-95. 42. Verbeyst L. Bogaerts R. Van der Plancken I. Hendrickx M. Van Loey A. Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit, Food Bioprocess Tech. 2013; 6(4):1015-23. 43. Zulueta A. Esteve M. Frígola A. Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage, Innov Food Sci Emerg. 2010; 11(1):84-90. 44. Gamboa-Santos J. Megías-Pérez R. Soria A. Olano A. Montilla A. Villamiel M. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries, Food Chem. 2014; 153(0):164-70. 45. RSA. Reglamento Sanitario de los Alimentos. Decreto Supremo N° 977/96 (D.OF. 13.05.97). Ministerio de Salud, República de Chile, 1996, p. 106-21. 46. Lamounier J, Diniz F, Silva D. Iron food fortification for


Rev Nutr 43-1
To see the actual publication please follow the link above