Results 291 to 300 of about 2,448,336 (305)

Effect of 3D Printing Conditions and Post-Printing Fermentation in Pearl Millet Fortified Idli.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND 3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs.
V. Raja, J. Moses, C. Anandharamakrishnan   +2 more
semanticscholar   +1 more source

In vivo assessment of iron bioavailability from fortified pearl millet based weaning food.

The Journal of the Science of Food and Agriculture, 2016
BACKGROUND Iron is an essential micronutrient required for normal growth and development of the body. Infants are more vulnerable to develop iron-deficiency anaemia due to inadequate iron supply in early stages.
M. Sihag, Vivek Sharma, A. Goyal, S. Arora, R. Kapila   +4 more
semanticscholar   +1 more source

Iron supplementation and iron-fortified foods: a review

Critical reviews in food science and nutrition, 2021
About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach.
Yaxing Man, Tiantian Xu, B. Adhikari, Cunshan Zhou, Yuchuan Wang, Bo Wang   +5 more
semanticscholar   +1 more source

Consumer behaviour in fortified food choice decisions in India

, 2017
The purpose of the conceptual paper was to identify diverse factors that had an impact on the purchase decision of fortified foods and beverages (FFB), and the specific aim was to critically review the role of consumer health consciousness and the ...
S. Shamal, B. Mohan
semanticscholar   +1 more source

Mineral Intake in Urban Pregnant Women from Base Diet, Fortified Foods, and Food Supplements: Focus on Calcium, Iron, and Zinc.

Biomedical and environmental sciences : BES, 2016
In the Chinese national nutrition surveys, fortified foods were not investigated separately from the base diet, and the contribution of fortified foods to micronutrients intake is not very clear.
H. Jia, Junhua Han, Hu Zhong Li, D. Liang, T. Deng, Su-ying Chang   +5 more
semanticscholar   +1 more source

Children benefit from food fortified by vitamin D.

Nursing Standard, 2007
Fortification of milk and margarine with vitamin D safely improves dietary intake levels in children.

semanticscholar   +1 more source

Systematic Engineering approach for optimisation of multi-component alternative protein-fortified 3D printing food Ink

Food Hydrocolloids, 2022
Yi Zhang, Amelia Yilin Lee, Kanitthamniyom Pojchanun, Cheng Pau Lee, Aiwu Zhou, J. An, Michinao Hashimoto, U-Xuan Tan, Chen Huei Leo, Gladys Wong, C. Chua, A. Pant   +11 more
semanticscholar   +1 more source

Investigation of natural food fortificants for improving various properties of fortified foods: A review.

Food Research International, 2022
Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, Hari Niwas Mishra   +3 more
semanticscholar   +1 more source

Food by-products to fortified pasta: A new approach for optimization

Journal of Cleaner Production, 2019
S. Spinelli, L. Padalino, C. Costa, Matteo Alessandro Del Nobile, A. Conte   +4 more
semanticscholar   +1 more source

Development of Sensitive, Rapid, and Effective Immunoassays for the Detection of Vitamin B12 in Fortified Food and Nutritional Supplements

Food Analytical Methods, 2016
Dezhao Kong, Liqiang Liu, Shanshan Song, Hua Kuang, Chuanlai Xu   +4 more
semanticscholar   +1 more source