Results 231 to 240 of about 2,867,468 (293)

Substitution of Dairy Foods With Plant-Based Alternatives in German Children and Adolescents: A Modeling Analysis on Nutritional Adequacy and Environmental Sustainability Impact. [PDF]

Food Sci Nutr
Hohoff E, van de Locht K, Perrar I, Alexy U, Nöthlings U.   +4 more
europepmc   +1 more source

Impact of Cheese Micronutrient Fortification on Micronutrient Consumption in Children from Morocco: A Modelling Study. [PDF]

Nutrients
Santaliestra-Pasías AM, Rueda-De Torre I, Benedicto-Toboso MI, Esteban LM, Sabroso-Lasa S, Sabounji K, Rjimati L, Moreno LA.   +7 more
europepmc   +1 more source

Nutrient and Discretionary Food Intake in Vegan Adult Australians: A Cross-Sectional Study. [PDF]

Nutr Bull
Smillie L, Minehan M, Knight-Agarwal CR.
europepmc   +1 more source

Development and Characterization of Wheat Burger Buns Fortified with Fermented-Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation. [PDF]

Foods
Ali RFM, El-Anany AM, Alayouni R.
europepmc   +1 more source

Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices. [PDF]

Front Nutr
Barth N, Bogl LH, Herter-Aeberli I.
europepmc   +1 more source

Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition. [PDF]

Foods
Mulla MF, Manifacier M, Alves S, Hussey K, Martinez-Abad A, Castanedo M, Kia NV, Mullins E, Lynch R, Gallagher E.   +9 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