Results 141 to 150 of about 116,169 (298)

Cheia de axé (full of axé): Spirituality, resistance, and repair in Pernambuco's Afro‐Brazilian traditional communities

Feminist Anthropology, EarlyView.
Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley   +1 more source

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

Current Developments in Nutrition
Mica Jenkins, Helena Pachon, Shruthi Cyriac, Mathilde Maurel, Marie Krottenthaler   +4 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Large Scale Food Fortification (LSFF) in East, Central, and Southern Africa: Gaps, opportunities and the way forward. [PDF]

PLoS One
Kavle JA, Gaithuma J, Waithira R, Du-Skabrin L.   +3 more
europepmc   +1 more source

Impacts on Producer Profits Attributed to Fortifying Processed Cheese with Omega-3 Fatty Acids [PDF]

Agribusiness, Demand and Price Analysis,
Bouhlal, Yasser, Capps, Oral, Jr.
core   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions. [PDF]

Front Nutr
Alsanie SA.
europepmc   +1 more source

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, EarlyView.
Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source

Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies. [PDF]

Ultrason Sonochem
Ong GVP, Laudencia IL, Tiozon R, Jose JK, Pratap V, Sreenivasulu N.   +5 more
europepmc   +1 more source