Subtitle:

Aplication of phytoferritin into food fortification in iron

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

Various actions have been taken in object to improve human diet in iron with high bioavailibility. One of the new possibility of food fortification is introduction phytoferritin into. In order to do this various strategies are used as increasing of native ferritin supply in human diets as far as application genetic engineering for receiving cultivated plants with high expression of this plant. The most important feature of ferritin introducing into food is its high bioavailability.

Relation:

Biotechnologia, vol.87, 4 (2009)-.

Volume:

87

Issue:

4

Start page:

35

End page:

39

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:71799 ; IChB B-82

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol ; pol

Language of abstract:

eng

Temporal coverage:

2009

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open