Results 31 to 40 of about 2,383,747 (282)
Frontiers in Nutrition, 2023 Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as
A. Plášková, J. Mlček
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, 2014 Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25.
Chizoba N. Nwakalor, C. D. Obi
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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 +3 more
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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 +5 more
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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
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Heliyon, 2023 Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food.
Md Wadud Ahmed +4 more
doaj
Proposed Nutrient Composition for Fortified Complementary Foods [PDF]
The Journal of Nutrition, 2003 A proposed nutrient composition for fortified processed complementary foods (FPCF) is developed based on the other papers in this publication, which consider a number of factors such as age range, daily ration size, recommended nutrient requirements, contribution of human milk to these requirements, macronutrient interactions, compound bioavailability,
Kathryn G. Dewey, Chessa K. Lutter
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Natural Antioxidant Potential of Melon Peels for Fortified Foods
Foods, 2023 Agricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (Cucumis melo L.) cultivars were studied and successfully characterized for high-added biomolecules
Filomena Monica Vella +3 more
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European Eating Disorders Review, EarlyView., 2023 Abstract Objective Limited guidelines inform the transition from paediatric to adult healthcare for youth and young adults (YYA) with eating disorders (EDs). This study will develop, implement, and evaluate Canadian Clinical Practice Guidelines for ED transition, including identifying the relevant measurement and evaluation tools for transition ...
Gina Dimitropoulos +11 more
wiley +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 ResearchIntroduction: 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 +6 more
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