Results 141 to 150 of about 2,685,316 (292)

Effectiveness of Iron Fortification on Soy-Based Foods Using Ferrous Bisglycinate in the Presence of Phytic Acid

open access: yesMakara Seri Sains, 2013
The major cause of iron deficiency in human body isthe low intake of iron from foods. One of strategy to overcome the iron deficiency anemia (IDA) in Indonesia is iron fortification to soya-based food. Phytic acid is a compound that presents in soy-based
Rika Tri Yunarti   +3 more
doaj  

Effect of packing conditions on the acrylamide content in black ripe olives

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez   +2 more
wiley   +1 more source

The Positive Impact of Mandatory Food Fortification: A Population-Stratified Analysis of Change in Health Status

open access: yesCurrent Developments in Nutrition
Mica Jenkins   +4 more
doaj   +1 more source

A generic theory of change-based framework with core indicators for monitoring the effectiveness of large-scale food fortification programs in low- and middle-income countries. [PDF]

open access: yesFront Nutr, 2023
Rodas-Moya S   +11 more
europepmc   +1 more source

Eicosapentaenoic and Docosahexaenoic Acid Levels in Mouse Tissues After Intake of Echium and Ahiflower Oils Rich in Stearidonic and α‐Linolenic Acids

open access: yesLipids, EarlyView.
Dietary supplementation with stearidonic acid–rich Echium and Ahiflower oils increases EPA levels across multiple mouse tissues, while DHA responses remain tissue‐specific and limited, supporting the strategic use of plant‐based omega‐3 sources for EPA‐focused interventions. ABSTRACT Omega‐3 fatty acids (n‐3 FA), particularly eicosapentaenoic acid (EPA)
Letícia V. Segre   +2 more
wiley   +1 more source

Chemical Ionization Mass Spectrometry: Fundamental Principles, Diverse Applications, and the Latest Technological Frontiers

open access: yesMass Spectrometry Reviews, EarlyView.
ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt   +4 more
wiley   +1 more source

Integrated surveillance strategy to support the prevention of neural tube defects through food fortification with folic acid: the experience of Costa Rica. [PDF]

open access: yesChilds Nerv Syst, 2023
Benavides-Lara A   +4 more
europepmc   +1 more source

Food fortification: Part 2

open access: yes
The Foundation commissioned START to aid the Nutrition Program Strategy Team in implementing large-scale food fortification (LSFF) to tackle global micronutrient deficiencies. Phase I identified LSFF stakeholders and conducted case studies in Latin America (Chile, Costa Rica, & Guatemala), highlighting compliance monitoring programs.
START Center   +5 more
openaire   +1 more source

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