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Production of legume-fortified weaning foods
Food Research International, 2002Abstract Maize and grain legumes (soybean, cowpea, and groundbean) and melon seeds (if needed) were pretreated and co-fermented for 28–36 h for production of high protein–energy legume-fortified weaning foods. They were dried at 60–66 °C for 15 h and milled into flours. Yields and chemical composition of the enriched foods were determined. Net yields
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New functional ingredients from agri-food by-products for fortified food
Journal of Biotechnology, 2010A wheat bran hydrolisate was obtained using commercial enzyme preparations selected in order to get all the enzymatic activities needed (Cellulases, Hemicellulases, Arylesterases, etc.) to get a liquid suspension containing 168,39 mg/L of ferulic acid and 703 ORAC/L as measure of the antioxidant activity.
BONSI, BARBARA +3 more
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Iron and Calcium Bioavailability of Fortified Foods and Dietary Supplements
Nutrition Reviews, 2002Bioavailability is a key consideration when developing strategies for preventing mineral deficiencies through improved dietary supply. Factors that affect the bioavailability of iron and calcium, forms used for fortification and supplementation, and methods used to assess bioavailability are described.
Fairweather-Tait, Susan J +1 more
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Use of Fortified Foods for Indonesian Infants
2013Adequate nutrition during the first 2 year of life is important to ensure optimal physical and mental development. Malnutrition, which prevents infants/young children from growing to their full genetic potential, remains problematic in developing countries including the Southeast Asian countries.
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Iron-Fortified and Unfortified Nigerian Foods
2013Nigeria is one of the world’s most ethnically diverse countries. The Hausa and Yoruba make up around 21 % of the population; the Igbo/Ibo, 18 %; the Fulani, around 11 %; and Ibibio, 5 %. Various other ethnic groups, such as the Bini or Edo, Urhobo, Efik, Isoko, Ishan, Kwale, etc., make up the remaining 23 %.
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Fortifying Food with Folic Acid
Journal of Women's Health, 1997Hans W. Grünwald, Fred Rosner
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Fortified foods: friend or foe?
Nutrition Bulletin, 2004Anne P. Nugent, Brigid McKevith
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Food by-products to fortified pasta: A new approach for optimization
Journal of Cleaner Production, 2019S. Spinelli +4 more
semanticscholar +1 more source