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Revista medica de Chile, 1997 Some of the next articles are maybe not open access.
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Non-salt Food Fortification Programs
2017Both 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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Fortification of Foods with Nutrients
1976Of all the foods consumed by man, none except human milk will give him complete nourishment, and then only during the first few months of life. In common with other animals, man is nourished by a variety of foods selected from the plants and animals present in his environment.
Robert S. Harris +3 more
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2018
In the preceding chapters, it has been suggested that the use of folate and B12 supplements for all these homocysteinemia-induced disease states minimizes the pathophysiological effects, even when the cause is genetic. In view of this, it would seem pertinent to fortify foods with folate as well as B12 to protect all systems from the deleterious ...
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In the preceding chapters, it has been suggested that the use of folate and B12 supplements for all these homocysteinemia-induced disease states minimizes the pathophysiological effects, even when the cause is genetic. In view of this, it would seem pertinent to fortify foods with folate as well as B12 to protect all systems from the deleterious ...
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Fortification of Grain-Based Foods
2004Fortification is a way of providing different nutrients using staple foods as agents, with the aim of supplementing the diet through the intake of these nutrients. Such supplements could be an important tool in combating nutrient deficiencies. Cereals are one of the eligible vehicles for food fortification, where minerals or vitamins can be added ...
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Food Fortification and Supplementation
2008Principles of food fortification and supplementation. Part 1 Technological aspects: Forms of food supplements Vitamin and mineral fortification of foods Fortification with substances other than vitamins and minerals (polyphenols, carotenoids, fatty acids and phytosterols) Healthy polyunsaturated fatty acids (PUFAs) for food enrichment The stability of ...
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Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs
Nutrients, 2021Rebecca Olson +2 more
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