Results 11 to 20 of about 2,448,336 (305)

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

Estimating safe maximum levels of vitamins and minerals in fortified foods and food supplements. [PDF]

European Journal of Nutrition, 2016
Purpose: To show how safe maximum levels (SML) of vitamins and minerals in fortified foods and supplements may be estimated in population subgroups.
Flynn, Albert, Hennessy, Áine, Kehoe, Laura, Walton, Janette   +3 more
core   +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

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

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

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

Impact of fiber-fortified food consumption on anthropometric measurements and cardiometabolic outcomes: A systematic review, meta-analyses, and meta-regressions of randomized controlled trials

Critical reviews in food science and nutrition, 2022
The consumption of processed and refined food lacking in fiber has led to global prevalence of obesity and cardiometabolic diseases. Fiber-fortification into these foods can yield potential health improvements to reduce disease risk.
D. Lee, Aiwei Peng, Fransisca Taniasuri, Denise Tan, Jung Eun Kim   +4 more
semanticscholar   +1 more source

Adequate Vitamin D Intake Cannot Be Achieved within Carbon Emission Limits Unless Food Is Fortified: A Simulation Study

Nutrients, 2021
This study applied linear programming using a Dutch “model diet” to simulate the dietary shifts needed in order to optimize the intake of vitamin D and to minimize the carbon footprint, considering the popularity of the diet.
M. Bruins, U. Létinois
semanticscholar   +1 more source

Applications of knowledge graphs for food science and industry [PDF]

Patterns Volume 3, Issue 5 (2022) 100484, 2021
The deployment of various networks (e.g., Internet of Things [IoT] and mobile networks), databases (e.g., nutrition tables and food compositional databases), and social media (e.g., Instagram and Twitter) generates huge amounts of food data, which present researchers with an unprecedented opportunity to study various problems and applications in food ...
arxiv   +1 more source