Results 11 to 20 of about 30,231 (260)

Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal.

PLoS ONE, 2019
INTRODUCTION:Micronutrient deficiencies are prevalent in Nepal where starchy foods constitute a large proportion of diets and consumption of micronutrient-rich foods is inadequate.
Anjana Rai, Macha Raja Maharjan, Helen A Harris Fry, Parbati K Chhetri, Purna Chandra Wasti, Naomi M Saville   +5 more
doaj   +1 more source

Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract

Current Research in Food Science, 2021
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of
Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen   +7 more
doaj   +1 more source

Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate

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, Elena Sánchez-Vargas, Rodrigo García-Zepeda, Salvador Villalpando   +3 more
doaj   +1 more source

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, Paola Burbano, Oswaldo Osorio-Mora, Andrés Felipe Cerón-Cardenas, Mauricio Alexander Bucheli-Jurado   +4 more
doaj   +1 more source

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.
Motoyama, T., Aoki, S.
  +7 more sources

Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals

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, Sudhamani Muddada   +1 more
doaj   +1 more source

Effectiveness and acceptance of the developed educational media on the application of a Thai ethnic snack, Thong Pub, with calcium fortification

Journal of Ethnic Foods, 2017
Background: Inadequate calcium intake is the most chronic problem commonly found in Thai population that affects the health status throughout their life.
Alongkote Singhato, Orapin Banjong, Gene Charoonruk   +2 more
doaj   +1 more source

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   +1 more source

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, Gomathi K, Prakash S, Sendilvelan S, Saravana Kumar M, Jijina GO, Edwin Geo Varuvel, Haiter Lenin A   +7 more
doaj   +1 more source

'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   +1 more source