Results 211 to 220 of about 30,231 (260)
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Journal of Food Science, 1979
ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
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ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
openaire +1 more source
Iron supplementation and iron-fortified foods: a review
Critical Reviews in Food Science and Nutrition, 2021About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency.
Yaxing Man +5 more
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Journal of Nutrition Education, 1977
Because of the intense nutrition program conducted in the 1930s and the introduction of iodized salt, few cases of goiter are evident today. In the 1940s and 1950s, parents who had seen or had had goiter and other deficiency diseases reminded their children to maintain good nutrition.
Dee M. Graham, Ann A. Hertzler
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Because of the intense nutrition program conducted in the 1930s and the introduction of iodized salt, few cases of goiter are evident today. In the 1940s and 1950s, parents who had seen or had had goiter and other deficiency diseases reminded their children to maintain good nutrition.
Dee M. Graham, Ann A. Hertzler
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FOOD ATTRIBUTES OF FORTIFIED FOODS: AN ANALYSIS OF CONSUMPTION BEHAVIOUR
SGEM International Multidisciplinary Scientific GeoConference� EXPO Proceedings, 2023The issue of food security, in the face of threats as resource scarcity, climate change, population growth, pollution etc confronts the agri-food systems all over the world with the challenge of pursuing resilience and sustainability. Western populations do not currently experience food shortages, but others do not have enough food available and some ...
Chinnici, Gaetano +4 more
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2016
The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
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The word “vitamin” comes from the same root as “vital,” meaning life. Vitamins are necessary for the proper functioning of our bodies (Zimmer, 2013). Since we realized they could eradicate many diseases, like scurvy or rickets, vitamin use has grown tremendously. Governments passed laws to fortify processed food staples — like cereals, flour, and mixes
openaire +1 more source
Zinc Bioavailability from Zinc-Fortified Foods
International Journal for Vitamin and Nutrition Research, 2007Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods.
Kenneth H, Brown +2 more
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The Safety of Iron-Fortified Food
JAMA, 1978The addition of extraneous chemicals to our diet is a topic of acrimonious controversy. Food additives, by and large, have probably done more good than harm: iodine in salt to prevent goiter and vitamin D in milk to prevent rickets are two good examples; salt in baby food and sugar in breakfast food are two examples not so good.
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Vitamin d-fortified bread: Systematic review of fortification approaches and clinical studies
Food Chemistry, 2022Nuno Borges, Elsa F Vieira
exaly
Fortifying food with folic acid.
Journal of women's health, 1997R B, Johnston, R H, Schwarz, K, Damus
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Effects of ultrasonic processing on the quality properties of fortified yogurt
Ultrasonics Sonochemistry, 2023Ayesha Sarker, Rafat Ali Siddiqui
exaly