Results 181 to 190 of about 116,169 (298)

Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant Activity in Cauliflower. [PDF]

Foods
Jankowska A, Przeor M, Waszkowiak K, Szymandera-Buszka K.   +3 more
europepmc   +1 more source

The Fortifications

, 2018
van den Eijnde, Floris, Brüsewitz, Amber, Docter, Roald   +2 more
openaire   +3 more sources

Impact of fortifiers on donor milk nutrient composition: An experimental study

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background Preterm infants frequently require human milk fortification to meet their unique nutrients requirements. How commercial fortifiers change essential macronutrients and micronutrients in donor human milk has not been well‐studied. Methods Our sampling frame included milk from approved United States milk bank donors (n = 400), measured
Kimberly Mansen, Hannah Sanders, Sarah N. Taylor, Raven Dunstan, Kiersten Israel‐Ballard, Maryanne T. Perrin   +5 more
wiley   +1 more source

Health Promoting Compounds in Milk and Dairy Products. [PDF]

Molecules
Ritota M, Manzi P.
europepmc   +1 more source

Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (<i>Sorghum bicolor</i> L.). [PDF]

Foods
Wee WJ, Kwak EJ, Choi IS.
europepmc   +1 more source

An update of ‘The Neglected Crisis of Undernutrition: Evidence for Action’ [PDF]

, 2012
Department for International Development:, (DFID)
core  

The critical role of food fortification in combatting malnutrition and disease susceptibility in Africa. [PDF]

Commun Med (Lond)
Yang X, Zhang L, MacDonald S, Langer R, Jaklenec A.   +4 more
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Healthcare Providers' Perceptions and Experiences of Prenatal Iron and Folic Acid Supplementation-A Qualitative Study in Botswana. [PDF]

Curr Dev Nutr
Moeng L, Kebaabetswe P, Diseko M, Zash R, Mayondi G, Mabuta J, Mmalane M, Makhema J, Lockman S, Lowenthal E, Shapiro R, Caniglia EC.   +11 more
europepmc   +1 more source

Ex-ante evaluation of the introduction of rice with a high folate content in Shanxi Province, China : the disability-adjusted life years approach [PDF]

, 2010
De Steur, Hans, Gellynck, Xavier, Viaene, Jacques   +2 more
core   +1 more source