Results 21 to 30 of about 2,448,336 (305)
Effectiveness of the National Program of Complementary Feeding for older adults in Chile on vitamin B12 status in older adults; secondary outcome analysis from the CENEX Study (ISRCTN48153354). [PDF]
, 2013 BACKGROUND: Older people are at increased risk of vitamin B12 deficiency and the provision of fortified foods may be an effective way to ensure good vitamin B12 status in later life.
Albala, Cecilia +4 more
core +1 more source
Effectiveness of folic acid fortified flour for prevention of neural tube defects in a high risk region [PDF]
, 2016 Despite efforts to tackle folate deficiency and Neural Tube Defects (NTDs) through folic acid fortification, its implementation is still lacking where it is needed most, highlighting the need for studies that evaluate the effectiveness of folic acid ...
Chen, Gong +6 more
core +6 more sources
Journal of Ethnic Foods, 2017 Background: Inadequate calcium intake is the most chronic problem commonly found in Thai population that affects the health status throughout their life.
Alongkote Singhato +2 more
doaj +1 more source
A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component
Bioinorganic Chemistry and Applications, 2022 Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food.
M. Prabhahar +7 more
doaj +1 more source
International Journal of Food Properties, 2019 Malnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the ...
Sri Lakshmi Ramya Krishna Kanamarlapudi +1 more
doaj +1 more source
Applied Food Research, 2021 With growing health consciousness, food fortification has gained immense importance globally and there is a growing demand to produce and monitor the standard of fortified food to ensure that a fortified product contains an adequate amount of nutrients ...
Oinam Santosh +3 more
doaj
Salud Pública de México, 2015 Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) –purees and beverages– added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage.
Josefina C Morales +3 more
doaj +1 more source
Biology, 2022 The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases ...
Domenico Nuzzo +12 more
doaj +1 more source
Design of a ready-to-eat child food fortified with pea-based iron (Pisum sativum)
Universidad y Salud, 2018 Introduction: Iron deficiency is one of the most prevalent nutritional problems at the global level which mainly affects the vulnerable population as children under 5 years of age.
Zulma Villaquirán +4 more
doaj +1 more source
Intake of fat-soluble vitamins in the Belgian population : adequacy and contribution of foods, fortified foods and supplements [PDF]
, 2017 A key challenge of public health nutrition is to provide the majority of the population with a sufficient level of micronutrients while preventing high-consumers from exceeding the tolerable upper intake level.
de Ridder, Karin +7 more
core +3 more sources