Results 201 to 210 of about 30,231 (260)

The role of policy on fortification in food processing and value addition in Malawi and Mozambique-a systematic review. [PDF]

Front Nutr
Makonda LJ, Nipassa O, Salvador EM.
europepmc   +1 more source

Building a precision therapeutics program at a tertiary care children's hospital

Pediatric Investigation, EarlyView.
Luke Hamilton, Heidi Trinkman, Diana Carrasco, Kaitlin Smith, Kelly Vallance, Alejandra Dominguez, Danielle Miller, Megan Gibbs, Anish Ray   +8 more
wiley   +1 more source

Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies. [PDF]

Front Nutr
Nikolaou A, Assunção R, Cvetković B, Fardet A, Gamero A, Gandía M, Mojsova S, Yilmaz B, Kütt ML, Santa D, Chassard C, Praćer S, Vergères G, Karakaya S, Syrpas M.   +14 more
europepmc   +1 more source

Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review. [PDF]

Cogent Food Agric
Zondo S, Munyai TC, Siwela M, Slotow R, Hlongwane ZT.   +4 more
europepmc   +1 more source

Effects of Animal-Based Foods on Metabolic Outcomes in Adults with MASLD and Comorbidities: A Systematic Review of Randomized Controlled Trials (2020-2026). [PDF]

Nutrients
Jurek JM, Zablocka-Slowinska K, Pieczynska J, Lipert A, Clavero-Mestres H, Auguet T.   +5 more
europepmc   +1 more source

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Inulin content of fortified food products in Thailand

Food Chemistry, 2016
This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder.
Kunchit Judprasong, Prapasri Puwastien
exaly   +3 more sources

Calcium-fortified foods

Journal of Renal Nutrition, 2004
CALCIUM-FORTIFIED FOODS have exploded in the marketplace, appearing in perishable and nonperishable foods alike. These foods can contribute a significant amount of calcium to the diet. As more information is published on the importance of calcium balance and the role of normal serum calcium levels in CKD patients, it becomes increasingly important to ...
Julie Prinsen, Linda Ulerich
openaire   +1 more source

The Role of Fortified Foods – Situation in Austria

2005
Nutritional surveys in several countries worldwide showed an inadequate intake of some micronutrients. A possibility to challenge this development is the fortification of selected foods with micronutrients. The aim of this study was to evaluate the situation of food fortification in Austria and to elucidate to what extent added nutrients contribute to ...
Wagner, Karl Heinz, Blauensteiner, Doris, Schmid, Isabel, Elmadfa, Ibrahim   +3 more
openaire   +2 more sources

Fortifying Food with Folic Acid

Seminars in Thrombosis and Hemostasis, 2000
Folic acid supplementation may help prevent the following three common and important disorders: neural tube defect pregnancies, ischemic heart disease and strokes, and possibly colon cancer. Several studies have irrefutably established that folic acid supplementation in proper doses reduces neural tube defect pregnancies.
openaire   +2 more sources