@article{fdi:010085725,
  title = {{I}nfluence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin {B}12},
  author = {{H}emery, {Y}ouna and {F}ontan, {L}aura and {L}aillou, {A}. and {J}allier, {V}. and {M}oench-{P}fanner, {R}. and {A}vallone, {S}. and {B}erger, {J}acques},
  editor = {},
  language = {{ENG}},
  abstract = {{F}lour fortification with folic acid ({FA}) is implemented in many countries, and the fortification of flour with vitamin {B}12 has been planned. {H}owever, vitamins losses can occur during storage. {I}n this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/{PET} bags, and stored in controlled conditions of temperature (25 degrees {C} or 40 degrees {C}) and relative humidity (65% or 85% {RH}) for 6 months. {FA} content, cyanocobalamin content, and microbial quality were regularly assessed. {I}n flours packed in multilayer bags (non-permeable to oxygen and humidity), no significant {FA} and cyanocobalamin losses were observed, irrespective of temperature and {RH}. {I}n flours packed in permeable paper bags, the microbial quality deteriorated in flours stored at 85% {RH}, {FA} loss reached 22-53% after 6 months at 85% {RH}, whereas cyanocobalamin loss reached 49-63% after 6 months at 65% {RH}. {T}his shows that, depending on environmental conditions, packaging choice is of critical importance.},
  keywords = {{ALIMENTATION} {HUMAINE} ; {CEREALE} ; {FARINE} ; {FORTIFICATION} {ALIMENTAIRE} ; {NUTRIMENT} ; {VITAMINE} ; {MICROBIOLOGIE} ; {STOCKAGE} ; {QUALITE} ; {ACIDE} {FOLIQUE} ; {SENEGAL} ; {DAKAR} ; {TIERS} {MONDE}},
  booktitle = {},
  journal = {{F}ood {C}hemistry : {X}},
  volume = {5},
  numero = {},
  pages = {10076 [10 ]},
  ISSN = {2590-1575},
  year = {2020},
  DOI = {10.1016/j.fochx.2019.100076},
  URL = {https://www.documentation.ird.fr/hor/fdi:010085725},
}