Results 1 to 10 of about 122,476 (308)

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products. [PDF]

PLoS ONE, 2018
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A ...
Aurélie Bechoff, Ugo Chijioke, Andrew Westby, Keith Ian Tomlins   +3 more
doaj   +8 more sources

Impact assessment of fortified rice under the public distribution system: evidence from the tribal regions of Gujarat [PDF]

Frontiers in Public Health
IntroductionStaple food fortification is a globally recognized method for reducing micronutrient deficiencies. India started its food fortification journey in the 1950’s with the fortification of Vanaspati.
Deepa Tiwari, Sirimavo Nair
doaj   +2 more sources

Effects of micronutrient fortified milk and cereal food for infants and children: a systematic review [PDF]

BMC Public Health, 2012
Background Micronutrient deficiency is a common public health problem in developing countries, especially for infants and children in the first two years of life.
Eichler Klaus, Wieser Simon, Rüthemann Isabelle, Brügger Urs   +3 more
doaj   +3 more sources

Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies [PDF]

Ultrasonics Sonochemistry
Ultrasonication-mediated multi-micronutrient fortification of polished rice was evaluated as a rapid and efficient strategy to enhance micronutrient loading and bioaccessibility.
Glenn Vincent P. Ong, Iegem Lean Laudencia, Rhowell Tiozon, Jr., Jhaymes Khylle Jose, Vipin Pratap, Nese Sreenivasulu   +5 more
doaj   +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

Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds

Applied Food Research, 2021
With growing health consciousness, food fortification has gained immense importance globally and there is a growing demand to produce and monitor the standard of fortified food to ensure that a fortified product contains an adequate amount of nutrients ...
Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht, Nirmala Chongtham   +3 more
doaj   +1 more source

Folic Acid in Stroke Prevention in Countries without Mandatory Folic Acid Food Fortification: A Meta-Analysis of Randomized Controlled Trials [PDF]

Journal of Stroke, 2018
Background and Purpose Additional folic acid (FA) treatment appears to have a neutral effect on reducing vascular risk in countries that mandate FA fortification of food (e.g., USA and Canada).
Chia-Yu Hsu, Shao-Wen Chiu, Keun-Sik Hong, Jeffrey L. Saver, Yi-Ling Wu, Jiann-Der Lee, Meng Lee, Bruce Ovbiagele   +7 more
doaj   +1 more source

Attitude, awareness and recommendations regarding fortified food usage amongst Health Care Professionals of Punjab.

Proceedings, 2023
Introduction: Fortification is the practice of deliberately increasing the content of one or more micronutrients i.e., vitamins and minerals in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit
Wardah Nisar, Rabbiya Sarwar, Shahid Nabi, Zainab Bilal Malik, Shamaila Zamir   +4 more
doaj   +1 more source

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children

Heliyon, 2023
Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food.
Md Wadud Ahmed, Md Sirajul Islam Khan, Aney Parven, Md Harunur Rashid, Islam Md Meftaul   +4 more
doaj   +1 more source

Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility

Foods, 2023
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function.
Sean Jun Leong Ou, Amanda Simin Fu, Mei Hui Liu   +2 more
doaj   +1 more source