Results 201 to 210 of about 142,967 (351)
Lysine Fortification of Wheat Bread Fed to Haitian School Children
, 1963 Kendall W. King +8 more
openalex +1 more source
History of Fortification of Margarine with Vitamin A in the Philippines [PDF]
, 1998 Florentino S. Solon
openalex +1 more source
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese
Food Frontiers, EarlyView.Reuse of UHT milk close to expiring and almond okara in the production of fresh cheese. ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production.
Claudia Antonino +5 more
wiley +1 more source
Sodium iron NaFeEDTA as an iron fortification compound in Central America. Absorption studies
, 1978 Fernando E. Viteri +2 more
openalex +1 more source
An evaluation of EDTA compounds for iron fortification of cereal-based foods [PDF]
, 2000 Richard F. Hurrell +3 more
openalex +1 more source
Bioactive Polysaccharides Targeting Gut Microbiota to Modulate Host Health: A Gear Effect Theory
Food Frontiers, EarlyView.The “Gear Effect” mechanism of bioactive polysaccharides driving gut microbiota to modulate host health. ABSTRACT Bioactive polysaccharides are macromolecular polymers with broad biological activities. Recent evidence has highlighted their role in modulating host health primarily through interactions with gut microbiota.
Yonggan Sun +3 more
wiley +1 more source
El castillo de los Garres: una fortaleza tardía en la Vega de Murcia
Antigüedad y Cristianismo, 1998 Here is described a fortification of late antiquity near Murcia and its archaeological context. Special emphasis is put on the basilica of Algezares. I try to describe the relationship between the fortification and the bizantine presence in the south ...
Gonzalo Matilla Séiquer
doaj
Impact of polysaccharides on advancing plant‐based meat alternatives
Food Biomacromolecules, EarlyView.An outline of plant‐based meat production by incorporating polysaccharides. Abstract Plant‐based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability.
Prashant Dahal +2 more
wiley +1 more source