Novel nanoiron and nanozinc compounds: the next generation of food fortificants?

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Author
Hilty-Vančura, Florentine
Date
2011
Type
  • Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-6560053
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Contributors
Examiner: Hurrell, Richard
Examiner: Zimmermann, Michael Bruce
Publisher
ETH
Subject
EISEN + EISENVERBINDUNGEN (ERNÄHRUNGSPHYSIOLOGIE); ZINK + ZINKVERBINDUNGEN (ERNÄHRUNGSPHYSIOLOGIE); LEBENSMITTELZUSATZSTOFFE + NAHRUNGSERGÄNZUNGSMITTEL (LEBENSMITTELINDUSTRIE); BIOLOGISCHE VERFÜGBARKEIT (METABOLISMUS); MIKROPARTIKEL + NANOPARTIKEL + MIKROSPHÄREN + NANOSPHÄREN (NANOTECHNOLOGIE); IRON + IRON COMPOUNDS (NUTRITIONAL PHYSIOLOGY); ZINC + ZINC COMOUNDS (NUTRITIONAL PHYSIOLOGY); FOOD ADDITIVES + DIETARY SUPPLEMENTS (FOOD INDUSTRY); BIOAVAILIABILITY (METABOLISM); MICROPARTICLES + MICROSPHERES + NANOPARTICLES + NANOSPHERES (NANOTECHNOLOGY)
Organisational unit
03957 - Zimmermann, Michael
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 19537, 2011.
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