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Underutilized green leafy vegetables: frontier in fortified food development and nutrition
Critical reviews in food science and nutrition, 2022From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits ...
Tanmay Sarkar +7 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects.
K. M. Aguilar-Pérez +4 more
semanticscholar +1 more source
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects.
K. M. Aguilar-Pérez +4 more
semanticscholar +1 more source
International Journal of Food Science & Technology, 2020
Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/βLG‐CS) nanoparticles were fortified in milk to obtain a low glycemic index (GI) food product with high antioxidant capacity.
R. Samadarsi, D. Mishra, D. Dutta
semanticscholar +1 more source
Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/βLG‐CS) nanoparticles were fortified in milk to obtain a low glycemic index (GI) food product with high antioxidant capacity.
R. Samadarsi, D. Mishra, D. Dutta
semanticscholar +1 more source
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 +2 more sources
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 +2 more sources
A systematic review and meta-analysis of the effect of Vitamin D-fortified food on glycemic indices.
Biofactors, 2020Some reports indicated that Vitamin D may improve glycaemia indices in diabetic patients. The aim of this systematic and meta-analysis was to evaluate effects of Vitamin D fortification on indices of glycemic control.
Maryam Emadzadeh +8 more
semanticscholar +1 more source
Journal of Food Science, 1979
ABSTRACTDefatted 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 +2 more sources
ABSTRACTDefatted 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 +2 more sources
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.
Ann A. Hertzler, Dee M. Graham
openaire +2 more sources
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.
Ann A. Hertzler, Dee M. Graham
openaire +2 more sources
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages
Food reviews international (Print), 2019Microalgae produce a variety of compounds that can be used for aquaculture, nutraceutical purposes, and third-generation biofuel sectors. Moreover, they have been considered for the production of fortified food and beverages claiming to be healthier than
R. Sidari, R. Tofalo
semanticscholar +1 more source
Food & Function, 2023
The present study was aimed at developing Arthrospira platensis (Spirulina) fortified traditional foods of the Indian subcontinent, namely sattu (multigrain beverage mix) and chikki (peanut bar) and evaluating their ability to promote recovery from ...
Raman Kumar +4 more
semanticscholar +1 more source
The present study was aimed at developing Arthrospira platensis (Spirulina) fortified traditional foods of the Indian subcontinent, namely sattu (multigrain beverage mix) and chikki (peanut bar) and evaluating their ability to promote recovery from ...
Raman Kumar +4 more
semanticscholar +1 more source
ACS Applied Materials and Interfaces, 2019
Thymus vulgaris (T. vulgaris) leaf extract was used as a stabilizer and reducing agent in the green, facile and biomimetic hydrothermal decomposition reaction for the fabrication of Zinc oxide-silver nanocomposites (ZnO-Ag NCs).
M. Zare +5 more
semanticscholar +1 more source
Thymus vulgaris (T. vulgaris) leaf extract was used as a stabilizer and reducing agent in the green, facile and biomimetic hydrothermal decomposition reaction for the fabrication of Zinc oxide-silver nanocomposites (ZnO-Ag NCs).
M. Zare +5 more
semanticscholar +1 more source