Results 21 to 30 of about 30,382 (259)

Effect of Thermal Processing on Carotenoids in Fortified Bread

Engineering Proceedings, 2023
Bread is a staple food that provides essential nutrients to millions of people worldwide, hence its fortification with provitamin A carotenoids can help combat vitamin A deficiencies effectively.
Edward Muntean
doaj   +1 more source

Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014
This research followed to achieve some natural-fortified food, based on honey and oleaginous fruits. Honey and oleaginous fruits are extremely valuable for human diet. With their rich nutrient content, new products obtained by mixing honey with seeds may
Ariana Bianca Velciov, Adrian Riviş, Corina Iuliana Costescu, Georgeta Sofia Pintilie, Anca Maria Jidic   +4 more
doaj   +1 more source

Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia

Current Research in Food Science, 2022
A rising trend in the global prevalence of anaemia is still prevailing. To combat micronutrient deficiencies, World Health Organisation/Food Agriculture Organisation (2006) guidelines recommended four chief strategies – supplementation, fortification ...
Naman Kaur, Aparna Agarwal, Manisha Sabharwal   +2 more
doaj   +1 more source

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

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, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Daniela Giacomazza, Tiziana Sanfilippo, Rossella Guggino, Donatella Bulone, Clelia Dispenza, Pier Luigi San Biagio, Romano Lapasin   +12 more
doaj   +1 more source

An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods

Clinical Nutrition Open Science
Summary: Ageing affects food choices, food-related life and the nutritional status of older people. The latter may be addressed through the targeted development of specific food products. For example, the development of protein-fortified foods could help
Mahrokh Jamshidvand, Richard J. FitzGerald, Owen Kenny, Maria Dermiki   +3 more
doaj   +1 more source

Folate promotion in Western Australia and the prevention of neural tube defects

Australian and New Zealand Journal of Public Health, 2004
Objectives: We conducted a case‐control study to investigate the effectiveness of efforts to increase folate intake in Western Australia (WA) for the prevention of neural tube defects (NTD).
Carol Bower, Margaret Miller, Jan Payne, Peta Serna, Nicholas deKlerk, Fiona J. Stanley   +5 more
doaj   +1 more source

Awareness and Consumption of Fortified Foods, Role of Demographic Factors and Associated Barriers among Rural Households in Chengalpattu District: A Cross-sectional Study [PDF]

Journal of Clinical and Diagnostic Research
Introduction: Food fortification is recognised as a crucial public health measure to combat micronutrient deficiency. In India, food fortification has gained significant attention due to the country’s high burden of malnutrition.
Arun Kumar Radhakrishnan, BN Surya, Abinav Sivakumar, Harishma Ramesh, Rajan Edward Daniel Thomas, A Sanjutha, Divya Ilanchoorian   +6 more
doaj   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Structure‐forward targeting of claudins with synthetic binders

FEBS Letters, EarlyView.
Claudins form the paracellular barriers between epithelial and endothelial tissues at tight junctions and are targets for molecular binders with the goal of modulating barrier permeability. Claudin‐binding molecules are relevant in drug delivery or in altering claudin interactions with disease‐causing proteins.
Alex J. Vecchio
wiley   +1 more source

Contribution of base diet, voluntary fortified foods and supplements to micronutrient intakes in the UK

Journal of Nutritional Science, 2022
The objective of the present study was to evaluate the contribution of voluntary fortified foods and supplements to reducing micronutrient shortfalls in the UK population.
Julia K. Bird, Rebecca Barron, Sandrine Pigat, Maaike J. Bruins   +3 more
doaj   +1 more source