Results 221 to 230 of about 112,004 (333)

State‐of‐the‐art review of blenderized diets—Status and future directions

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract This state‐of‐the‐art review was produced by a multidisciplinary team composed of pediatric gastroenterology and nutrition healthcare providers to provide a comprehensive overview of the use of blenderized tube feeds (BTFs). The team developed 12 vital questions to address gaps in the current understanding and practice of using BTFs, then ...
Sharon Weston, Anushree Algotar, Sara Karjoo, Megan Gabel, Patrice Kruszewski, Debora Duro, Senthilkumar Sankararaman, Danielle Wendel, Shweta S. Namjoshi, Ruba A. Abdelhadi, David Kawatu, Mark R. Corkins, Timothy Sentongo   +12 more
wiley   +1 more source

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta. [PDF]

Food Sci Nutr
Dibakoane SR, Mlambo V, Meiring B, Sibanyoni JJ, Anyasi TA, Wokadala OC.   +5 more
europepmc   +1 more source

Absorbed Zinc and Exchangeable Zinc Pool Size Are Greater in Pakistani Infants Receiving Traditional Complementary Foods with Zinc-Fortified Micronutrient Powder

, 2013
Shabina Ariff, Nancy F. Krebs, Sajid Soofi, Jamie Westcott, Zaid Bhatti, Farhana Tabassum, Zulfiqar A Bhutta   +6 more
openalex   +1 more source

A macro- and micronutrient-fortified complementary food supplement reduced acute infection, improved haemoglobin and showed a dose–response effect in improving linear growth: a 12-month cluster randomised trial [PDF]

, 2019
Shibani Ghosh, Nicholas Strutt, Gloria E. Otoo, Devika Suri, Judith Ankrah, Thomas Johnson, Paul Nsiah, Chie Furuta, Hitoshi Murakami, Gillian Perera, Kenneth Chui, Kennedy Bomfeh, Harold S. Amonoo-Kuofi, Kwaku Tano‐Debrah, Ricardo Uauy   +14 more
openalex   +1 more source

Hydrostatic low‐volume enemas in infants with birth weight ≤1000 g or gestational age ≤28 weeks: A controlled interventional study

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Standardized hydrostatic enemas improve the intestinal outcome in premature infants. Abstract Objective This study evaluated the safety and efficacy of standardized minimally invasive hydrostatic low‐volume saline enemas in infants with a birth weight ≤1000 g or gestational age ≤28 weeks and delayed meconium passage.
Tabea Stock, Anne‐Marie Kamp, Markus Waitz, Teresa Riedl‐Seifert, Andreas C. Jenke   +4 more
wiley   +1 more source

Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production. [PDF]

Microb Cell Fact
Ahmed SA, Abdella MAA, Ibrahim OA.
europepmc   +1 more source

Accelerated vs. real time modeling for shelf life: an example with fortified blended foods

, 2014
Uyen Thuy Xuan Phan, Edgar Chambers, Natarajan Padmanabhan, Sajid Alavi   +3 more
openalex   +2 more sources

ESPGHAN/NASPGHAN guidelines for treatment of irritable bowel syndrome and functional abdominal pain‐not otherwise specified in children aged 4–18 years

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Abdominal pain related disorders of gut–brain interaction (AP‐DGBIs) such as irritable bowel syndrome (IBS) and functional abdominal pain‐not otherwise specified (FAP) are common conditions in children, significantly impacting quality of life.
Jip Groen, Morris Gordon, Ashish Chogle, Marc Benninga, Rachel Borlack, Osvaldo Borrelli, Anil Darbari, Jernej Dolinsek, Julie Khlevner, Carlo Di Lorenzo, Hannibal Person, Rinarani Sanghavi, Julie Snyder, Nikhil Thapar, Arine Vlieger, Vasiliki Sinopoulou, Merit Tabbers, Miguel Saps   +17 more
wiley   +1 more source

Assessing the Fortification Quality of Refined Vegetable Oil with Vitamin A, Wheat Flour with Iron, and Salt with Iodine: Findings from a Market Assessment in Senegal, West Africa. [PDF]

Curr Dev Nutr
Faye MH, Diémé MA, Nkhoma PM, Diouf A, Panagides D, Badiane A, Tsang BL, Mama OM, De Souza MA, Dossou NI.   +9 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