Results 41 to 50 of about 2,442,393 (335)

A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

Scientific African, 2022
Malnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented sorghum porridge food-fortified with moringa leaf powder and baobab fruit pulp and assessing ...
Marius Affonfere, Yann E. Madode, Flora J. Chadare, Paulin Azokpota, D. Joseph Hounhouigan   +4 more
doaj   +1 more source

Attitude, awareness and recommendations regarding fortified food usage amongst Health Care Professionals of Punjab.

Proceedings, 2023
Introduction: Fortification is the practice of deliberately increasing the content of one or more micronutrients i.e., vitamins and minerals in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit
Wardah Nisar, Rabbiya Sarwar, Shahid Nabi, Zainab Bilal Malik, Shamaila Zamir   +4 more
doaj   +1 more source

Enablers and Barriers of Zinc Fortification; Experience from 10 Low- and Middle-Income Countries with Mandatory Large-Scale Food Fortification

Nutrients, 2021
Adequate zinc nutrition is important for child growth, neurodevelopment, immune function, and normal pregnancy outcomes. Seventeen percent of the global population is estimated to be at risk for inadequate zinc intake.
A. Tarini, M. Manger, K. Brown, M. Mbuya, Laura A. Rowe, F. Grant, R. Black, C. McDonald   +7 more
semanticscholar   +1 more source

Reimagining food fortification through a consumer-centred approach [PDF]

BIO Web of Conferences
Food fortification is a critical tool for addressing global micronutrient deficiencies, yet existing frameworks often prioritize industry standards and policy enforcement over consumer engagement.
Bogueva Diana
doaj   +1 more source

Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

Czech Journal of Food Sciences, 2023
One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound ...
Lina Novi Ariani, Teti Estiasih, Wenny Bekti Sunarharum, Alfi Khatib   +3 more
doaj   +1 more source

Using food fortification to improve vitamin D bioaccessibility and intakes

Proceedings of the Nutrition Society, 2021
Vitamin D intakes and status are low in many countries due to seasonal UVB exposure variation and the fact that few foods are naturally vitamin D rich.
A. McCourt, A. O’Sullivan
semanticscholar   +1 more source

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Czech Journal of Food Sciences, 2013
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries.
Hamid MAJEED, Haroon JAMSHAID QAZI, Waseem SAFDAR, Zhong FANG   +3 more
doaj   +1 more source

Rice: a potential vehicle for micronutrient fortification

Clinical Phytoscience, 2022
The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice
Syed Junaid-ur-Rahman, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Atif Liaqat, Imran Pasha, Samreen Ahsan, Saira Tanweer, Kanza Saeed, Ayesha Siddiqa, Tariq Mehmood, Ayesha Ali, Shoaib Aziz, Nimra Sameed   +12 more
doaj   +1 more source

Fortification of fruit products - A review

Czech Journal of Food Sciences, 2022
Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention.
Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková, Aleš Rajchl   +3 more
doaj   +1 more source

Apple pomace as food fortification ingredient: A systematic review and meta-analysis.

Journal of Food Science, 2020
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the ...
B. Antonić, S. Jančíková, D. Dordević, B. Tremlová   +3 more
semanticscholar   +1 more source