Results 241 to 250 of about 28,564 (265)

Fortified Foods

2005
openaire   +1 more source

Fortified Foods

2019
openaire   +1 more source

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

Food Chemistry, 2016
Xiaonan Sui, Weibiao Zhou
exaly  

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Food Chemistry, 2016
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki   +2 more
exaly  

Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

Meat Science, 2019
Majid Aminzare, Mohammadreza Mehrasbi
exaly  

Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)

Food Chemistry, 2016
Anna Gramza-Michałowska, Joanna Kobus-Cisowska, Dominik Kmiecik   +2 more
exaly  

Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt

LWT - Food Science and Technology, 2018
Ahmed Helal, Davide Tagliazucchi
exaly  

Fortified Foods with Vitamins

2011
openaire   +1 more source

Fortifying Food for the Poor

JAMA: The Journal of the American Medical Association, 2003
openaire   +1 more source

Physicochemical properties of surimi gels fortified with dietary fiber

Food Chemistry, 2014
Reza Tahergorabi, Kristen E Matak, Jacek Jaczynski   +2 more
exaly