浅谈钙盐和铁盐的生物利用性

Bioavailability of the salts of calcium and iron

过去几年问,食品和饮料工业界中新产品层出不穷,配料的生产技术也不断得到改进,并推出许多营养强化食品和饮料产品。目前采用矿物质来强化食品和饮料趋势的形成,是由于可以让消费者选择的食品种类始终有限,未能满足人体各项所需,从而影响个人的健康状况。

Recent consumers' concerns have focused on the demand for calcium in food products and the lack of the bioavailability of iron in most added forms. This article examines the bioavailable forms of calcium and iron for food fortification.