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Strangers on the ladder of the party‐state: Women in teaching in Nationalist Taiwan, 1940s–1980s

Gender &History, EarlyView.
Abstract As the ruling party of a party‐state in China and Taiwan, the Nationalist Party (Kuomintang/Guomindang) built a close relationship with the teaching profession. Many teachers joined the party and there was a well‐trodden pathway from teaching into local representative politics and civil service.
Joseph Lawson
wiley   +1 more source

Development and Characterization of Refractance Window-Dried Curcuma longa Powder Fortified with NaFeEDTA and Folic Acid: A Study on Thermal, Morphological, and In Vitro Bio Accessibility Properties. [PDF]

Foods
Talukdar P, Baruah KN, Barman PJ, Sharma S, Uppaluri RVS.   +4 more
europepmc   +1 more source

Proposed RP-HPTLC-FLD kit for analysis of vitamin A palmitate in edible oils. [PDF]

Anal Bioanal Chem
Meyer D, Hörnlein S, Rein D, Morlock GE.   +3 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source

Desert locust (<i>Schistocerca gregaria</i>) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread. [PDF]

Appl Food Res
Tanga CM, Nzomo AM, Ndegwa PN, Ekesi S, Khamis FM, Akutse KS, Ong'amo G, Ochieng BO, Kababu M, Beesigamukama D, Chia SY, Changeh JG, Subramanian S, Dubois T, Kelemu S.   +14 more
europepmc   +1 more source

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Iron supplementation and iron-fortified foods: a review

Critical Reviews in Food Science and Nutrition, 2021
About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach.
Yaxing Man, Tiantian Xu, B. Adhikari, Cunshan Zhou, Yuchuan Wang, Bo Wang   +5 more
semanticscholar   +4 more sources

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.
Chanantita Chaito, K. Judprasong, P. Puwastien   +2 more
semanticscholar   +4 more sources

Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design.

Comprehensive Reviews in Food Science and Food Safety, 2023
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks.
Xiao Chen, Wangang Zhang, S. Quek, Liyan Zhao   +3 more
semanticscholar   +1 more source