Results 161 to 170 of about 47,989 (309)

Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model. [PDF]

Foods
Valdez-Olmos UF, Rodríguez Figueroa JC, Bernal-Mercado AT, Villalpando-Vargas FV, Sendra-Nadal E, Del-Toro-Sánchez CL.   +5 more
europepmc   +1 more source

[Suplement Aux Maximes Ordinaires Touchant La Fortification]

[SUPLEMENT AUX MAXIMES ORDINAIRES TOUCHANT LA FORTIFICATION] [Suplement Aux Maximes Ordinaires Touchant La Fortification] ( - ) Dedication ( - ) Suplément Aux Maximes Ordinaires Touchant La Fortification. ( -
Bilfinger, Georg Bernhard
core  

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Vitamin D Fortification Strategies and Policy Landscape in Selected European Countries. [PDF]

Nutrients
Czyżniewski B, Chmielowiec J, Chmielowiec K, Gibas-Dorna M.   +3 more
europepmc   +1 more source

Going forward with flour fortification in Africa

, 2016
Vitamin and mineral deficiencies, in particular deficiencies of iron, iodine, vitamin A and folic acid, cause significant economic losses through increased disabilities and mortality, reduced cognitive development and decreased work productivity of ...
Van Bockstaele, Filip
core  

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
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

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Essai sur la fortification [PDF]

ESSAI SUR LA FORTIFICATION Essai sur la fortification ( - ) Cover ( - ) Title page ([1]r) Title page ([2]r) Préface (I) Table Des Chapitres ([1]) Introduction (1) Chapitre Premier.
Gosse, Pierre, Horst, Tileman van der, Monnier, Daniel   +2 more
core  

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source