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[Food fortification with calcium].

Revista medica de Chile, 1997
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Recent advances in iron encapsulation and its application in food fortification

Critical reviews in food science and nutrition, 2023
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus,
D. Dehnad, B. Ghorani, B. Emadzadeh, Maryam Emadzadeh, E. Assadpour, G. Rajabzadeh, S. Jafari   +6 more
semanticscholar   +1 more source

New approaches, bioavailability and the use of chelates as a promising method for food fortification.

Food Chemistry, 2021
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk ...
Ghadeer Mattar, Amira Haddarah, J. Haddad, M. Pujolà, Franscesc Sepulcre   +4 more
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Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility

International Journal of Food Science and Nutrition, 2021
Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13–15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality in African-type wholegrain ...
O. Adetola, J. Kruger, M. Ferruzzi, B. Hamaker, John R. N. Taylor   +4 more
semanticscholar   +1 more source

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

Trends in Food Science & Technology, 2020
Background Anemia, a morbid condition, is a global concern that affects people of all age groups. This scenario has attracted the attention of several government organizations for implementing strict regulations to provide nutritional security.
K. Shubham, T. Anukiruthika, S. Dutta, A. Kashyap, J. Moses, C. Anandharamakrishnan   +5 more
semanticscholar   +1 more source

Mineral elements in Bamboo shoots and Potential role in Food Fortification

, 2021
Bamboo shoots are gaining worldwide importance as a health food being a rich repository of nutrients and health promoting bioactive compounds. The young shoots offer a diversity of micronutrients especially mineral elements, exceeding the profiles of ...
Nirmala Chongtham, M. S. Bisht, Oinam Santosh, Harjit Kaur Bajwa, Aribam Indira   +4 more
semanticscholar   +1 more source

Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification

Innovative Food Science & Emerging Technologies, 2020
Novel approach in food fortification by using natural deep eutectic solvent (NADES) was studied. Cocoa by-products were chosen as sustainable source of polyphenols and extracts were prepared following the green extraction principles by using NADES ...
Panić Manuela, Saša Drakula, G. Cravotto, R. Verpoorte, M. Hruškar, I. R. Redovniković, K. Radošević   +6 more
semanticscholar   +1 more source

Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation

Journal of Applied Microbiology, 2020
Lactic acid bacteria (LAB), widely used as starter cultures for the fermentation of a large variety of food, can improve the safety, shelf life, nutritional value and overall quality of the fermented products.
R. Levit, G. Savoy de Giori, A. de Moreno de LeBlanc, J. LeBlanc   +3 more
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Non-salt Food Fortification Programs

2017
Both high and low population iodine intake increase the risk of thyroid disease in a population. This should be taken into account when planning iodine fortification programs. A number of methods are available to adjust iodine content of diet, among them the most important non-salt targets for fortification are bread and dairy products.
Laurberg, Peter, Rasmussen, Lone Banke
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Efficacy and safety of food fortification to improve vitamin D intakes of older adults.

Nutrition (Burbank, Los Angeles County, Calif.), 2020
OBJECTIVES The aim of this study was to determine the best foods for potential vitamin D food fortification and to model the efficacy and safety of different food fortification scenarios in adults ≥50 y of age in Ireland.
A. McCourt, B. McNulty, J. Walton, A. O’Sullivan   +3 more
semanticscholar   +1 more source