Results 21 to 30 of about 122,476 (308)
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
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
Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine. [PDF]
, 2019 Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies ...
Dong, Jie-Xian +9 more
core +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
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 +2 more
doaj +1 more source
Micronutrient fortification to improve growth and health of maternally HIV-unexposed and exposed Zambian infants: a randomised controlled trial. [PDF]
, 2010 BACKGROUND: The period of complementary feeding, starting around 6 months of age, is a time of high risk for growth faltering and morbidity. Low micronutrient density of locally available foods is a common problem in low income countries. Children of HIV-
Chilenje Infant Growth, Nutrition and Infection (CIGNIS) Study T
core +1 more source
Studies on Vitamin Fortified Food
The Japanese Journal of Nutrition and Dietetics, 1959 The stability of thiamine mixed with calcium carbonate was tested. As thiamine salt, thiamine saccharinate, thiamine phenolphthalinate, thiamine rhodanate and combined thiamine.
T. Motoyama, T. Kani, S. Aoki, H. Iwao
openaire +4 more sources
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]
, 2014 In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca +2 more
core +1 more source
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
Social-cognitive factors influencing household decisions to grow orange-fleshed sweet potato in Uganda [PDF]
, 2020 Open Access Article; Published online: 16 Jan 2020This study examined the role of social-cognitive factors in farmers’ decisions to cultivate orange-fleshed sweetpotato as a food-based approach to alleviating vitamin A deficiency among rural households ...
Matsiko, F., Ndaula, S., Sseguya, H.
core +4 more sources