Results 1 to 10 of about 2,383,747 (282)

Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

Antioxidants, 2021
This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin ...
Łukasz Sęczyk, Urszula Gawlik-Dziki, Michał Świeca   +2 more
doaj   +2 more sources

Fat-soluble vitamin intake from the consumption of food, fortified food and supplements: design and methods of the Belgian VITADEK study. [PDF]

Arch Public Health, 2017
BackgroundThe adequacy of micronutrient intake is a public health concern, as both insufficient and excessive intake levels may result in adverse health effects.
Moyersoen I, Demarest S, De Ridder K, Tafforeau J, Lachat C, Van Camp J.   +5 more
europepmc   +2 more sources

Procedure to identify fortified foods in the Dutch branded food database

Frontiers in Nutrition
IntroductionInformation on fortified foods is needed for multiple purposes, including food consumption research and dietary advice. Branded food databases are a valuable source of food label data.
Susanne Westenbrink, Cyrelle J. Tenhagen, Ido Toxopeus, Janneke Verkaik-Kloosterman, Edith J. M. Feskens, Marga Ocké, Marga Ocké   +6 more
doaj   +4 more sources

Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM. [PDF]

J Food Sci Technol, 2019
Sukumar A, Athmaselvi KA.
europepmc   +2 more sources

Contribution of voluntary fortified foods to micronutrient intake in The Netherlands [PDF]

European Journal of Nutrition, 2022
Purpose In the Netherlands, voluntary fortification of foods with micronutrients is allowed under strict regulations. This study investigates the impact of voluntary food fortification practices in the Netherlands on the frequency and type of fortified ...
Marjolein H. de Jong, Eline L. Nawijn, J. Verkaik-Kloosterman   +2 more
semanticscholar   +5 more sources

Contribution of base diet, voluntary fortified foods and supplements to micronutrient intakes in the UK

Journal of Nutritional Science, 2022
The objective of the present study was to evaluate the contribution of voluntary fortified foods and supplements to reducing micronutrient shortfalls in the UK population.
Julia K. Bird, Rebecca Barron, Sandrine Pigat, Maaike J. Bruins   +3 more
doaj   +2 more sources

Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review.

PLoS ONE, 2019
IntroductionMicronutrient (MN) deficiencies cause a considerable burden of disease for children in many countries. Dairy products or cereals are an important food component during adolescence.
Klaus Eichler, Sascha Hess, Claudia Twerenbold, Magalie Sabatier, Flurina Meier, Simon Wieser   +5 more
doaj   +2 more sources

Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre?

Polish Journal of Food and Nutrition Sciences, 2015
The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives.
Jeżewska-Zychowicz Marzena, Królak Maria   +1 more
doaj   +2 more sources

Sprayed microcapsules of minerals for fortified food

Journal of Functional Foods, 2023
Mineral deficiencies affect millions of people worldwide and, in particular, in developing countries. Food fortification is a valid technique used for enhancing the mineral content in common and accessible foods.
Alberto Baldelli, Melinda Ren, Diana Yumeng Liang, Sapphire Lai, Bryant Hartono, Kyle Sum, Anubhav Pratap-Singh   +6 more
doaj   +2 more sources

Biofortification and fortification of wheat flour: Qualitative analysis for implementation and acceptance. [PDF]

PLOS Global Public Health
This paper comprehensively investigates various aspects of dietary behaviors relating to the usage of wheat flour and sociocultural preferences embedded within rural communities and aims to bridge health gaps resulting from zinc deficiency by introducing
Rahima Yasin, Zahra A Padhani, Mushtaque Mirani, Muhammad Khan Jamali, Mahwish Memon, Sana Khatoon, Riya Rai, Areeba Rahman, Anushka Attaullahjan, Jai K Das   +9 more
doaj   +2 more sources