@article{fdi:010071011,
  title = {{S}torage conditions and packaging greatly affects the stability of fortified wheat flour : influence on vitamin {A}, iron, zinc, and oxidation},
  author = {{H}emery, {Y}ouna and {L}aillou, {A}. and {F}ontan, {L}aura and {J}allier, {V}. and {M}oench-{P}fanner, {R}. and {B}erger, {J}acques and {A}vallone, {S}.},
  editor = {},
  language = {{ENG}},
  abstract = {{M}icronutrient deficiencies result in irreversible physical and cognitive consequences. {F}ortification of flour is widely applied to address micronutrient deficiencies, but vitamin losses can occur during the storage of fortified products. {T}his work aimed at assessing the combined influence of different factors on vitamin {A} retention and the oxidative status of wheat flours: storage duration (up to 6 months), temperature during storage, relative humidity within storage facilities, type of packaging (oxygen-permeable or not), and premix composition (with or without ferrous sulphate). {V}itamin {A} degradation was high and occurred rapidly: more than 45% was lost within 3 months in the mildest conditions, whereas over 85% was lost within 3 months in the most severe conditions. {V}itamin {A} retention was related to the extent of oxidation reactions that occurred in flours during storage, and the factors that mostly affected vitamin {A} retention were the storage duration, the type of packaging and the temperature.},
  keywords = {{R}etinyl palmitate ; {R}etinol ; {P}eroxide ; {F}at acidity ; {L}ipid ; {W}ater activity ; {O}verage},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {240},
  numero = {},
  pages = {43--50},
  ISSN = {0308-8146},
  year = {2018},
  DOI = {10.1016/j.foodchem.2017.07.084},
  URL = {https://www.documentation.ird.fr/hor/fdi:010071011},
}