Results 261 to 270 of about 2,442,393 (335)

Cost‐Efficiency and Cost‐Effectiveness of Alternative Bouillon Fortification Programs: Evidence for Burkina Faso, Nigeria, and Senegal

Annals of the New York Academy of Sciences, EarlyView.
Achieving dietary adequacy in vitamin A, zinc, and/or folate can save child‐lives. Different amounts and combinations of micronutrients have different costs and different effects on child mortality. This study presents ten bouillon fortification options for Nigeria.
Stephen A. Vosti, Michael Jarvis, Lauren Thompson, Emily Becher, Maguette Beye, Faith Ishaya, Karim Koudougou, Reina Engle‐Stone, Katherine P. Adams   +8 more
wiley   +1 more source

Fortification of pureed foods for long-term care residents

, 2007
Jennifer L. Adolphe
openalex   +1 more source

Migration Network and Identity Reconfiguration: A Case of Gwangju Koryoin Village in Korea

Pacific Focus, EarlyView.
ABSTRACT This study employs network theory to examine how advancements in information and communication technology (ICT) reshape migration flows, identity formation, and interactions between migrant and host communities, focusing on Gwangju Koryoin Village.
Seongjin Kim
wiley   +1 more source

Enhancing Large-Scale Food Fortification Programs: Insights from a Decade of Market Assessments on Product Fortification Quality, Availability, and Market share Background and objectives

Jungjohann, Svenja, Friesen, Valerie M., Mduduzi N. N. Mbuya, Wieringa, Frank   +3 more
openalex   +1 more source

Selenium Biofortification in Maize Kernels by Knockout of a Nuclear Localised Serine Hydroxymethyltransferase

Plant Biotechnology Journal, EarlyView.
Jie Chen, Tian‐Yu Yang, Fang‐Jie Zhao, Xin‐Yuan Huang   +3 more
wiley   +1 more source

[Food fortification with calcium].

Revista medica de Chile, 1997
openaire   +1 more source

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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

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

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
semanticscholar   +1 more source