Results 121 to 130 of about 2,442,393 (335)

Advances in microencapsulation of β-carotene: innovating traditional and emerging materials and techniques for enhanced functional properties

Food Materials Research
Encapsulation of beta-carotene, a widely recognized antioxidant, and provitamin A compound, has garnered significant interest due to its susceptibility to degradation in various food matrices and during processing.
Floirendo P. Flores
doaj   +1 more source

Food fortification [PDF]

International Journal of Chemical Studies, 2021
openaire   +1 more source

A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source

Food fortification [PDF]

Proceedings of the Nutrition Society, 1990
openaire   +2 more sources

Food fortification

Ceylon Medical Journal, 2011
C, Liyanage, M, Hettiarachchi
openaire   +3 more sources

Infant formula iron fortification of 2 vs. 8 mg/L does not increase the risk of iron deficiency or impact neurodevelopment at 12 months

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives The aim of this follow‐up was to investigate how reduced iron concentration and added bovine lactoferrin in infant formula affect neurodevelopment, iron status, and growth at 12 months of age. Methods Swedish healthy term formula‐fed infants (n = 180) were randomly assigned to receive, from 6 weeks to 6 months of age, a low‐iron ...
Maria Björmsjö, Olle Hernell, Bo Lönnerdal, Staffan K. Berglund   +3 more
wiley   +1 more source

Current enteral feeding practices for premature infants in neonatal intensive care units in the Middle East and North Africa

JPGN Reports, EarlyView.
Abstract Objectives We aimed to gather insights from physicians regarding feeding practices for premature infants in the Middle East and North Africa. Methods An online survey was distributed among physicians who managed premature infants. Descriptive analyses were used to evaluate the responses.
Mohamed Hussein Metwally, Hisham Awad, Gamal Samy, Mariam Ayed, Jonathan Swanson, Abdulrahman Al‐Nemri, Mohamed Salah, Melinda Elliott, Sandra Sullivan, Ali Al‐Mudeer, Wael Bahbah   +10 more
wiley   +1 more source

Modelling the public health benefits of fibre fortification in the Chinese population through food reformulation

BMJ Open
Objectives Various studies have highlighted how consuming adequate dietary fibre (DF) foods could confer multiple potential health benefits to humans, though data suggested that the average intake of the population is below the recommendations.
Yang Ying, Davide Risso, Brian Flynn, Thomas Teh, Noa Pereira Prada Schnor, William Goodwin, William O’Sullivan, Sandrine Pigat, John Hirsch, Lorraine Crowley, Katie Adolphus, Ieva Laurie, Kavita Karnik   +12 more
doaj   +1 more source

Vitamin B12 deficiency in a pediatric patient with gastric obstruction and jejunal feeding dependence: A case report

JPGN Reports, EarlyView.
Abstract Pediatric B12 deficiency is most caused by insufficient dietary intake, malabsorption or autoimmune gastritis. We present a unique case of B12 deficiency in a pediatric patient with complex gastrointestinal anatomy and jejunal nutritional dependence nearly two decades after unsuccessful surgical intervention.
Angela H. Nguyen, Dorsey Bass, Rachel E. Herdes   +2 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source