Results 11 to 20 of about 2,562,841 (396)

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products. [PDF]

PLoS ONE, 2018
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A ...
Aurélie Bechoff, Ugo Chijioke, Andrew Westby, Keith Ian Tomlins   +3 more
doaj   +8 more sources

Designer Antioxidants: Fortified Foods and Probiotics

Acta Scientific Nutritional Health, 2019
Haseeb Ahsan, Rizwan Ahmad
openalex   +2 more sources

Impact of fiber-fortified food consumption on anthropometric measurements and cardiometabolic outcomes: A systematic review, meta-analyses, and meta-regressions of randomized controlled trials

Critical reviews in food science and nutrition, 2022
The consumption of processed and refined food lacking in fiber has led to global prevalence of obesity and cardiometabolic diseases. Fiber-fortification into these foods can yield potential health improvements to reduce disease risk.
D. Lee, Aiwei Peng, Fransisca Taniasuri, Denise Tan, Jung Eun Kim   +4 more
semanticscholar   +1 more source

Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds

Applied Food Research, 2021
With growing health consciousness, food fortification has gained immense importance globally and there is a growing demand to produce and monitor the standard of fortified food to ensure that a fortified product contains an adequate amount of nutrients ...
Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht, Nirmala Chongtham   +3 more
doaj   +1 more source

Attitude, awareness and recommendations regarding fortified food usage amongst Health Care Professionals of Punjab.

Proceedings, 2023
Introduction: Fortification is the practice of deliberately increasing the content of one or more micronutrients i.e., vitamins and minerals in a food or condiment to improve the nutritional quality of the food supply and provide a public health benefit
Wardah Nisar, Rabbiya Sarwar, Shahid Nabi, Zainab Bilal Malik, Shamaila Zamir   +4 more
doaj   +1 more source

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children

Heliyon, 2023
Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food.
Md Wadud Ahmed, Md Sirajul Islam Khan, Aney Parven, Md Harunur Rashid, Islam Md Meftaul   +4 more
doaj   +1 more source

Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products. [PDF]

Foods
Ayub M, Le Rose A, Panza O, Caro D, Del Nobile MA, Conte A.   +5 more
europepmc   +2 more sources

FACTORS INFLUENCING FOOD FORTIFICATION AS A MEANS TO COMBAT MALNUTRITION AMONG CHILDREN ATTENDING IMMUNIZATION AT NAKASONGOLA HEALTH CENTER IV. A CROSS-SECTIONAL STUDY.

Student's Journal of Health Research Africa, 2023
Introduction:  Objectives: To determine the factors influencing food fortification as a means to combat malnutrition among children attending immunization whereas the specific objectives were to assess the knowledge of caretakers, ascertain the attitude,
Arthur Matthew Bukenya , Justine Negesa
doaj   +1 more source

Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

Foods, 2021
The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low
Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile, Amalia Conte   +5 more
doaj   +1 more source

Adequate Vitamin D Intake Cannot Be Achieved within Carbon Emission Limits Unless Food Is Fortified: A Simulation Study

Nutrients, 2021
This study applied linear programming using a Dutch “model diet” to simulate the dietary shifts needed in order to optimize the intake of vitamin D and to minimize the carbon footprint, considering the popularity of the diet.
M. Bruins, U. Létinois
semanticscholar   +1 more source