Nutrients in the US Diet: Naturally Occurring or Enriched/Fortified Food and Beverage Sources, Plus Dietary Supplements: NHANES 2009-2012. [PDF]
J Nutr, 2019 Newman JC +3 more
europepmc +1 more source
Fortifying complementary foods with NaFeEDTA – considerations for developing countries [PDF]
, 2011 Zhenyu Yang +2 more
openalex +1 more source
The Impact of Micronutrient Fortified Foods on Cognitive Functioning among Low-Income Children: A Pilot and Feasibility Study [PDF]
, 2020 Juliana F.W. Cohen +4 more
openalex +1 more source
Exploring Consumer Valuation and Preference Heterogeneity for Functional Foods Using a Choice Experiment: A Case Study of Tomato Juice Containing Soy in Ohio [PDF]
A discrete choice experiment is applied to examine consumer valuation of a new generation of functional foods. Data were collected from 1,704 households in Ohio through a mail survey.
Hooker, Neal H., Teratanavat, Ratapol P.
core +1 more source
Food Biomacromolecules, EarlyView.Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley +1 more source
Awareness and perception of vitamin D and vitamin D fortified foods in the North East of England [PDF]
, 2016 Beth Clark, Carmen Hubbard
openalex +1 more source
Health outcomes associated with micronutrient-fortified complementary foods in infants and young children aged 6–23 months: a systematic review and meta-analysis [PDF]
, 2022 Ildikó Csölle +6 more
openalex +1 more source
Food Biomacromolecules, EarlyView.Abstract Blueberry‐derived exosome‐like nanoparticles (BENs) hold significant potential for functional foods and biomedical applications. Efficient extraction is crucial for exploiting their benefits. This guideline compares four principal methods based on key operational and performance parameters.
Si‐Yi Li +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source