Results 11 to 20 of about 28,564 (265)
A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component
Bioinorganic Chemistry and Applications, 2022 Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food.
M. Prabhahar +7 more
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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 +2 more
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International Journal of Food Properties, 2019 Malnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the ...
Sri Lakshmi Ramya Krishna Kanamarlapudi +1 more
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'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 +3 more
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Salud Pública de México, 2015 Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage.
Josefina C Morales +3 more
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Design of a ready-to-eat child food fortified with pea-based iron (Pisum sativum)
Universidad y Salud, 2018 Introduction: Iron deficiency is one of the most prevalent nutritional problems at the global level which mainly affects the vulnerable population as children under 5 years of age.
Zulma Villaquirán +4 more
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Effect of Thermal Processing on Carotenoids in Fortified Bread
Engineering Proceedings, 2023 Bread is a staple food that provides essential nutrients to millions of people worldwide, hence its fortification with provitamin A carotenoids can help combat vitamin A deficiencies effectively.
Edward Muntean
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Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia
Current Research in Food Science, 2022 A rising trend in the global prevalence of anaemia is still prevailing. To combat micronutrient deficiencies, World Health Organisation/Food Agriculture Organisation (2006) guidelines recommended four chief strategies – supplementation, fortification ...
Naman Kaur +2 more
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Studies on Vitamin Fortified Food
The Japanese Journal of Nutrition and Dietetics, 1959 The stability of thiamine mixed with calcium carbonate was tested. As thiamine salt, thiamine saccharinate, thiamine phenolphthalinate, thiamine rhodanate and combined thiamine.
T. Motoyama, T. Kani, S. Aoki, H. Iwao
openaire +4 more sources
Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014 This research followed to achieve some natural-fortified food, based on honey and oleaginous fruits. Honey and oleaginous fruits are extremely valuable for human diet. With their rich nutrient content, new products obtained by mixing honey with seeds may
Ariana Bianca Velciov +4 more
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