Results 11 to 20 of about 27,755 (292)

A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component

Bioinorganic Chemistry and Applications, 2022
Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food.
M. Prabhahar, Gomathi K, Prakash S, Sendilvelan S, Saravana Kumar M, Jijina GO, Edwin Geo Varuvel, Haiter Lenin A   +7 more
doaj   +1 more source

Factors affecting consumer preference for healthy diet and functional foods

Foods and Raw Materials, 2023
An inadequate diet and lifestyle are major causes of various diseases. A healthy diet can prevent diseases and maintain a good health status. The present research objective was to test young consumers for their preference for healthy diets and their ...
Slavica Grujić, Mirjana Grujčić
doaj   +1 more source

Consumption of rice, acceptability and sensory qualities of fortified rice amongst consumers of social safety net rice in Nepal.

PLoS ONE, 2019
INTRODUCTION:Micronutrient deficiencies are prevalent in Nepal where starchy foods constitute a large proportion of diets and consumption of micronutrient-rich foods is inadequate.
Anjana Rai, Macha Raja Maharjan, Helen A Harris Fry, Parbati K Chhetri, Purna Chandra Wasti, Naomi M Saville   +5 more
doaj   +1 more source

'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   +1 more source

Effectiveness and acceptance of the developed educational media on the application of a Thai ethnic snack, Thong Pub, with calcium fortification

Journal of Ethnic Foods, 2017
Background: Inadequate calcium intake is the most chronic problem commonly found in Thai population that affects the health status throughout their life.
Alongkote Singhato, Orapin Banjong, Gene Charoonruk   +2 more
doaj   +1 more source

Sprayed microcapsules of minerals for fortified food

Journal of Functional Foods, 2023
Mineral deficiencies affect millions of people worldwide and, in particular, in developing countries. Food fortification is a valid technique used for enhancing the mineral content in common and accessible foods. However, the loss of nutrients is a common disadvantage involved in food fortification.
Alberto Baldelli, Melinda Ren, Diana Yumeng Liang, Sapphire Lai, Bryant Hartono, Kyle Sum, Anubhav Pratap-Singh   +6 more
openaire   +2 more sources

Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals

International Journal of Food Properties, 2019
Malnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the ...
Sri Lakshmi Ramya Krishna Kanamarlapudi, Sudhamani Muddada   +1 more
doaj   +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  

Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content

Oilseeds and fats, crops and lipids, 2022
Severe Acute Malnutrition (SAM) is still a public health issue in many low-income and middle-income countries. Its management has changed with the development of Ready-to-Use Therapeutic Foods (RUTF) that are energy-dense, lipid-based, micronutrient ...
Moustiés Célia, Bourlieu-Lacanal Claire, Hemery Youna M., Baréa Bruno, Villeneuve Pierre, Servent Adrien, Alter Pascaline, Lebrun Marc, Laillou Arnaud, Wieringa Frank T., Avallone Sylvie   +10 more
doaj   +1 more source

Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

Antioxidants, 2021
This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin ...
Łukasz Sęczyk, Urszula Gawlik-Dziki, Michał Świeca   +2 more
doaj   +1 more source