{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:49:56Z","timestamp":1791773396851,"version":"4.3.4"},"reference-count":39,"publisher":"Elsevier BV","issue":"5","license":[{"start":{"date-parts":[[2022,5,1]],"date-time":"2022-05-01T00:00:00Z","timestamp":1651363200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,5,1]],"date-time":"2023-05-01T00:00:00Z","timestamp":1682899200000},"content-version":"vor","delay-in-days":365,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"name":"Laboratory of Human Nutrition of the ETH Z\u00fcrich"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["The Journal of Nutrition"],"published-print":{"date-parts":[[2022,5]]},"DOI":"10.1093\/jn\/nxab435","type":"journal-article","created":{"date-parts":[[2021,12,22]],"date-time":"2021-12-22T12:28:03Z","timestamp":1640176083000},"page":"1220-1227","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":12,"title":["Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women"],"prefix":"10.1016","volume":"152","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1664-1972","authenticated-orcid":false,"given":"Pornpimol","family":"Scheuchzer","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael B","family":"Zimmerman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6675-3708","authenticated-orcid":false,"given":"Christophe","family":"Zeder","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antoni","family":"S\u00e1nchez-Ferrer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7366-2182","authenticated-orcid":false,"given":"Diego","family":"Moretti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"5","key":"10.1093\/jn\/nxab435_bib1","doi-asserted-by":"crossref","DOI":"10.1182\/blood-2013-06-508325","article-title":"A systematic analysis of global anemia burden from 1990 to 2010.","volume":"123","author":"Kassebaum","year":"2014","journal-title":"Blood."},{"issue":"4 Suppl 3","key":"10.1093\/jn\/nxab435_bib2","doi-asserted-by":"crossref","first-page":"S360","DOI":"10.1177\/15648265120334S312","article-title":"Rice fortification: its potential for improving micronutrient intake and steps required for implementation at scale.","volume":"33","author":"Piccoli","year":"2012","journal-title":"Food Nutr Bull."},{"key":"10.1093\/jn\/nxab435_bib3","doi-asserted-by":"crossref","unstructured":"de\u00a0Pee S, Tsang BL, Zimmerman S, Montgomery SJ. Venketesh M Richard H. Rice fortification. In: Food fortification in a globalized world. London, United Kingdom: Elsevier; 2018. p. 131\u201341.","DOI":"10.1016\/B978-0-12-802861-2.00013-4"},{"key":"10.1093\/jn\/nxab435_bib4","unstructured":"Dary O, Hurrell R. Guidelines on food fortification with micronutrients. Geneva (Switzerland): World Health Organization, Food and Agricultural Organization of the United Nations; 2006."},{"issue":"5","key":"10.1093\/jn\/nxab435_bib5","doi-asserted-by":"crossref","DOI":"10.3945\/ajcn.115.128173","article-title":"Cofortification of ferric pyrophosphate and citric acid\/trisodium citrate into extruded rice grains doubles iron bioavailability through in situ generation of soluble ferric pyrophosphate citrate complexes.","volume":"103","author":"Hackl","year":"2016","journal-title":"Am J Clin Nutr."},{"issue":"3","key":"10.1093\/jn\/nxab435_bib6","article-title":"Iron bioavailability from ferric pyrophosphate in extruded rice cofortified with zinc sulfate is greater than when cofortified with zinc oxide in a human stable isotope study.","volume":"147","author":"Hackl","year":"2017","journal-title":"J Nutr."},{"issue":"3","key":"10.1093\/jn\/nxab435_bib7","doi-asserted-by":"crossref","first-page":"eaau0790","DOI":"10.1126\/sciadv.aau0790","article-title":"Micronutrient-fortified rice can be a significant source of dietary bioavailable iron in schoolchildren from rural Ghana.","volume":"5","author":"Hackl","year":"2019","journal-title":"Sci Adv."},{"issue":"12","key":"10.1093\/jn\/nxab435_bib8","doi-asserted-by":"crossref","DOI":"10.3945\/jn.117.259085","article-title":"Cold extrusion but not coating affects iron bioavailability from fortified rice in young women and is associated with modifications in starch microstructure and mineral retention during cooking.","volume":"147","author":"Hackl","year":"2017","journal-title":"J Nutr."},{"issue":"1","key":"10.1093\/jn\/nxab435_bib9","doi-asserted-by":"crossref","first-page":"51","DOI":"10.3390\/nu8010051","article-title":"Stability of vitamin A, iron and zinc in fortified rice during storage and its impact on future national standards and programs\u2014case study in Cambodia.","volume":"8","author":"Kuong","year":"2016","journal-title":"Nutrients."},{"issue":"1","key":"10.1093\/jn\/nxab435_bib10","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1111\/nyas.12418","article-title":"Fortification of rice: technologies and nutrients.","volume":"1324","author":"Steiger","year":"2014","journal-title":"Ann NY Acad Sci."},{"issue":"7","key":"10.1093\/jn\/nxab435_bib11","doi-asserted-by":"crossref","first-page":"699","DOI":"10.1002\/jsfa.2740370717","article-title":"Breakdown of resistant and readily digestible starch by human gut bacteria.","volume":"37","author":"Englyst","year":"1986","journal-title":"J Sci Food Agric."},{"issue":"S1","key":"10.1093\/jn\/nxab435_bib12","doi-asserted-by":"crossref","first-page":"S5","DOI":"10.1038\/sj.ejcn.1602936","article-title":"Carbohydrate terminology and classification.","volume":"61","author":"Cummings","year":"2007","journal-title":"Eur J Clin Nutr."},{"issue":"4","key":"10.1093\/jn\/nxab435_bib13","article-title":"Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology.","volume":"12","author":"De\u00a0Pilli","year":"2011","journal-title":"Innovative Food Sci Emerg Technol."},{"issue":"10","key":"10.1093\/jn\/nxab435_bib14","doi-asserted-by":"crossref","DOI":"10.1039\/C7FO00910K","article-title":"The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.","volume":"8","author":"Arribas","year":"2017","journal-title":"Food Funct."},{"issue":"2","key":"10.1093\/jn\/nxab435_bib15","first-page":"91","article-title":"Effect of dough moisture content and extrusion temperature on degree of gelatinization and crystallinity of rice analogues.","volume":"10","author":"Budi","year":"2016","journal-title":"J Dev Sustain Agric."},{"key":"10.1093\/jn\/nxab435_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2019.02.089","article-title":"Modification of retrogradation property of rice starch by improved extrusion cooking technology.","volume":"213","author":"Liu","year":"2019","journal-title":"Carbohydr Polym."},{"issue":"9","key":"10.1093\/jn\/nxab435_bib17","doi-asserted-by":"crossref","DOI":"10.1007\/s11947-014-1252-7","article-title":"Effect of different extrusion treatments and particle size distribution on the physicochemical properties of rice flour.","volume":"7","author":"Mart\u00ednez","year":"2014","journal-title":"Food Bioprocess Technol."},{"issue":"1","key":"10.1093\/jn\/nxab435_bib18","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1111\/j.1600-0609.1970.tb01869.x","article-title":"Site of iron absorption in man.","volume":"7","author":"Wheby","year":"1970","journal-title":"Scand J Haematol."},{"issue":"1","key":"10.1093\/jn\/nxab435_bib19","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1111\/nyas.12478","article-title":"Proposing nutrients and nutrient levels for rice fortification.","volume":"1324","author":"de\u00a0Pee","year":"2014","journal-title":"Ann NY Acad Sci."},{"issue":"7","key":"10.1093\/jn\/nxab435_bib20","doi-asserted-by":"crossref","DOI":"10.1021\/jp411130n","article-title":"Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy.","volume":"118","author":"Kong","year":"2014","journal-title":"J Phys Chem B."},{"issue":"16","key":"10.1093\/jn\/nxab435_bib21","doi-asserted-by":"crossref","DOI":"10.1016\/j.carres.2004.09.005","article-title":"Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content.","volume":"339","author":"Yuryev","year":"2004","journal-title":"Carbohydr Res."},{"issue":"10","key":"10.1093\/jn\/nxab435_bib22","doi-asserted-by":"crossref","DOI":"10.1093\/ajcn\/34.10.2248","article-title":"An in vitro method for estimation of iron availability from meals.","author":"Miller","year":"1981","journal-title":"Am J Clin Nutr."},{"issue":"9","key":"10.1093\/jn\/nxab435_bib23","doi-asserted-by":"crossref","DOI":"10.3945\/jn.113.176826","article-title":"Total iron absorption by young women from iron-biofortified pearl millet composite meals is double that from regular millet meals but less than that from post-harvest iron-fortified millet meals.","volume":"143","author":"Cercamondi","year":"2013","journal-title":"J Nutr."},{"issue":"3","key":"10.1093\/jn\/nxab435_bib24","article-title":"Iron bioavailability from ferric pyrophosphate in extruded rice cofortified with zinc sulfate is greater than when cofortified with zinc oxide in a human stable isotope study, 2.","volume":"147","author":"Hackl","year":"2017","journal-title":"J Nutr."},{"issue":"6","key":"10.1093\/jn\/nxab435_bib25","doi-asserted-by":"crossref","DOI":"10.3945\/ajcn.2010.30051","article-title":"Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young Beninese women.","volume":"92","author":"Cercamondi","year":"2010","journal-title":"Am J Clin Nutr."},{"issue":"9","key":"10.1093\/jn\/nxab435_bib26","doi-asserted-by":"crossref","DOI":"10.3945\/jn.113.185322","article-title":"Influence of phytase, EDTA, and polyphenols on zinc absorption in adults from porridges fortified with zinc sulfate or zinc oxide.","volume":"144","author":"Brni\u0107","year":"2014","journal-title":"J Nutr."},{"issue":"5","key":"10.1093\/jn\/nxab435_bib27","doi-asserted-by":"crossref","first-page":"1461S","DOI":"10.3945\/ajcn.2010.28674F","article-title":"Iron bioavailability and dietary reference values.","volume":"91","author":"Hurrell","year":"2010","journal-title":"Am J Clin Nutr."},{"issue":"12","key":"10.1093\/jn\/nxab435_bib28","doi-asserted-by":"crossref","DOI":"10.3945\/jn.117.259085","article-title":"Cold extrusion but not coating affects iron bioavailability from fortified rice in young women and is associated with modifications in starch microstructure and mineral retention during cooking.","volume":"147","author":"Hackl","year":"2017","journal-title":"J Nutr."},{"key":"10.1093\/jn\/nxab435_bib29","unstructured":"WHO. Iron deficiency anemia. Geneva (Switzerland): World Health Organization; 2001."},{"issue":"6","key":"10.1093\/jn\/nxab435_bib30","first-page":"517","article-title":"Consensus of a group of professional societies and diagnostic companies on guidelines for interim reference ranges for 14 proteins in serum based on the standardization against the IFCC\/BCR\/CAP reference material (CRM 470).","volume":"34","author":"Dati","year":"1996","journal-title":"Eur J Clin Chem Clin Biochem."},{"issue":"5","key":"10.1093\/jn\/nxab435_bib31","doi-asserted-by":"crossref","first-page":"1280","DOI":"10.3945\/ajcn.2009.28129","article-title":"Plasma hepcidin is a modest predictor of dietary iron bioavailability in humans, whereas oral iron loading, measured by stable-isotope appearance curves, increases plasma hepcidin.","volume":"90","author":"Zimmermann","year":"2009","journal-title":"Am J Clin Nutr."},{"issue":"9586","key":"10.1093\/jn\/nxab435_bib32","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/S0140-6736(07)61235-5","article-title":"Nutritional iron deficiency.","volume":"370","author":"Zimmermann","year":"2007","journal-title":"Lancet North Am Ed."},{"issue":"5","key":"10.1093\/jn\/nxab435_bib33","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1111\/j.1365-2621.1999.tb15921.x","article-title":"Starch retrogradation and texture of cooked milled rice during storage.","volume":"64","author":"Perdon","year":"1999","journal-title":"J Food Sci."},{"issue":"3","key":"10.1093\/jn\/nxab435_bib34","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.jfoodeng.2010.10.022","article-title":"Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice.","volume":"103","author":"Rewthong","year":"2011","journal-title":"J Food Eng."},{"issue":"Suppl 4","key":"10.1093\/jn\/nxab435_bib35","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1080\/09637480902970975","article-title":"Studies on effect of multiple heating\/cooling cycles on the resistant starch formation in cereals, legumes and tubers.","volume":"60","author":"Yadav","year":"2009","journal-title":"Int J Food Sci Nutr."},{"issue":"1","key":"10.1093\/jn\/nxab435_bib36","first-page":"1","article-title":"New insights into gelatinization mechanisms of cereal endosperm starches.","volume":"8","author":"Wang","year":"2018","journal-title":"Sci Rep."},{"issue":"7-8","key":"10.1093\/jn\/nxab435_bib37","doi-asserted-by":"crossref","first-page":"1600201","DOI":"10.1002\/star.201600201","article-title":"Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch.","volume":"69","author":"Wang","year":"2017","journal-title":"Starch."},{"key":"10.1093\/jn\/nxab435_bib38","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.foodhyd.2019.01.064","article-title":"Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: a new method of producing resistant starch.","volume":"92","author":"Ye","year":"2019","journal-title":"Food Hydrocolloids."},{"issue":"6","key":"10.1093\/jn\/nxab435_bib39","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1024\/0300-9831.74.6.445","article-title":"Phytic acid degradation as a means of improving iron absorption.","volume":"74","author":"Hurrell","year":"2004","journal-title":"Int J Vitam Nutr Res."}],"container-title":["The Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316622006241?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022316622006241?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/academic.oup.com\/jn\/advance-article-pdf\/doi\/10.1093\/jn\/nxab435\/42891945\/nxab435.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jn\/article-pdf\/152\/5\/1220\/43545102\/nxab435.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jn\/article-pdf\/152\/5\/1220\/43545102\/nxab435.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,6,13]],"date-time":"2023-06-13T21:41:35Z","timestamp":1686692495000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022316622006241"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,5]]},"references-count":39,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2022,5]]}},"alternative-id":["S0022316622006241"],"URL":"https:\/\/doi.org\/10.1093\/jn\/nxab435","relation":{},"ISSN":["0022-3166"],"issn-type":[{"value":"0022-3166","type":"print"}],"subject":[],"published":{"date-parts":[[2022,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women","name":"articletitle","label":"Article Title"},{"value":"The Journal of Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1093\/jn\/nxab435","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2021 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}]}}