Results 261 to 270 of about 114,073 (313)

Vitamin D probiotics fortification improve vitamin D and total antioxidant capacity levels among pregnant women: a single-blinded randomized controlled trial. [PDF]

Sci Rep
Ayamah V, Apprey C, Mensah EO, Annan RA, Senu E.   +4 more
europepmc   +1 more source

Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
Muna Ali Abdalla, Munshi Mohammad Sumon, Karl Hermann Mühling   +2 more
wiley   +1 more source

Using Formative Research to Increase Purchase Intention of Fortified Foods to Prevent Micronutrient Deficiencies in Vietnam

, 2016
Tahir Turk, Rebecca Spohrer
openalex   +1 more source

Quality Characteristics of Yogurt Fortified with <i>Citrus sinensis</i> L. Osbeck Powder. [PDF]

Prev Nutr Food Sci
Shim Y, Cho M, Kim M.
europepmc   +1 more source

Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep‐frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).
Tzyi‐Horng Tan, Shi‐Cheng Tong, Eldwin Ze Hao Ooi, Wei Ping Quek, Eng‐Seng Chan, Maslia Manja, Yong Wang, Teck‐Kim Tang, Yee‐Ying Lee   +8 more
wiley   +1 more source

Consumption of Fortified Infant Foods Reduces Dietary Diversity but Has a Positive Effect on Subsequent Growth in Indonesian Infants

, 2017
Aly Diana, Simonette R. Mallard, J Hazard, Dwi Monik Purnamasari, Ikrimah Nurulazmi, Pratami Diah Herliani, Gaga Irawan Nugraha, Rosalind S. Gibson, Lisa A Houghton   +8 more
openalex   +1 more source

Global insights into food fraud from location‐based analysis: food adulteration in Turkey

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Food fraud and adulteration pose critical global challenges impacting economic stability and public health. This study examines the prevalence and characteristics of food fraud incidents in Turkey, an international player in the food supply chain.
Murat Kavruk, Tuğçe Nur Balcı, İrem Çağla Özel, Veli Cengiz Ozalp, Ali Aydın   +4 more
wiley   +1 more source

Characterization of Biocalcium Microparticles from Saltwater Crocodile (<i>Crocodylus porosus</i>) Bone and Their Potential for Enhancing Fish Bologna Quality. [PDF]

Foods
Senphan T, Mungmueang N, Karnjanapratum S, Wangtueai S, Jongjareonrak A, Yarnpakdee S.   +5 more
europepmc   +1 more source

Fat-soluble vitamin intake from the consumption of food, fortified food and supplements: design and methods of the Belgian VITADEK study. [PDF]

Arch Public Health, 2017
Moyersoen I, Demarest S, De Ridder K, Tafforeau J, Lachat C, Van Camp J.   +5 more
europepmc   +1 more source

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso   +5 more
wiley   +1 more source