Results 281 to 290 of about 2,448,336 (305)

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

Underutilized green leafy vegetables: frontier in fortified food development and nutrition

Critical reviews in food science and nutrition, 2022
From 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, M. Salauddin, Sarita Roy, R. Chakraborty, M. Rebezov, M. Shariati, M. Thiruvengadam, Kannan R. R. Rengasamy   +7 more
semanticscholar   +1 more source

Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health

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, Gustavo Ruiz-Pulido, D. Medina, R. Parra-Saldívar, Hafiz M.N. Iqbal   +4 more
semanticscholar   +1 more source

Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties

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

A systematic review and meta-analysis of the effect of Vitamin D-fortified food on glycemic indices.

Biofactors, 2020
Some 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.
M. Emadzadeh, R. Sahebi, Hamed Khedmatgozar, R. Sadeghi, Mahsa Farjami, P. Sharifan, Y. Ravanshad, G. Ferns, M. Ghayour-Mobarhan   +8 more
semanticscholar   +1 more source

A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages

Food reviews international (Print), 2019
Microalgae 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

Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats.

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, Vinesh Sharma, Sampa Das, V. Patial, Vidyashankar Srivatsan   +4 more
semanticscholar   +1 more source

Smart Fortified PHB-CS Biopolymer with ZnO-Ag Nanocomposites for Enhanced Shelf Life of Food Packaging.

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, K. Namratha, S. Ilyas, Abdo Hezam, S. Mathur, K. Byrappa   +5 more
semanticscholar   +1 more source

Formulation of a complementary food fortified with broad beans ( Vicia faba ) in southern Ethiopia

, 2013
Adequate nutrient intake, especially of protein and micronutrients, enhances growth of children and decreases susceptibility to disease. Major contributing factors to malnutrition among infants and children are low purchasing power of the family ...
J. Onyuka, R. Kakai, P. Arama, A. Ofulla
semanticscholar   +1 more source

Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

Critical reviews in food science and nutrition, 2022
The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world.
R. Agregán, M. Pateiro, B. Bohrer, M. Shariati, A. Nawaz, Gholamreza Gohari, J. Lorenzo   +6 more
semanticscholar   +1 more source