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Zinc Bioavailability from Zinc-Fortified Foods
International Journal for Vitamin and Nutrition Research, 2007Zinc fortification is considered a potentially useful strategy for the control of zinc deficiency, but the success of such intervention programs depends on the population’s access to and consumption of zinc-fortified foods and adequate absorption of zinc from these foods.
K. Ryan Wessells +2 more
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Vitamin analysis in fortified foods and supplements
2008WOS ...
P. B. Ottaway, Semih Ötleş
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Fortified Foods and Medicinal Plants as Immunomodulators
2016There is a strong consensus that nutrition plays an important role in modulating the immune system which needs adequate supply of nutrients to function properly. The complexity of the immune system supports this idea because its optimal functioning involves a variety of biological activities including energy metabolism, production of proteins, cell ...
Abhinav Aeron +3 more
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Fortified Humanitarian Food-Aid Commodities [PDF]
, 2013 Many people in the world struggle to obtain sufficient sustenance for maintenance, growth, and health of the human body. Even though the global supply of food is adequate, zonal climatic events and natural disasters, wars and political turmoil, lack of resources and education, and poor environmental management repeatedly result in widespread hunger ...
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Polymer particles stabilize fortified food
C&EN Global Enterprise, 2019A pH-sensitive polymer that encapsulates vitamins and minerals and protects them from degrading during storage or cooking may become a powerful tool for fighting malnutrition in the developing world (Sci. Transl. Med. 2019, DOI: 10.1126/scitranslmed.aaw3680). About 2 billion people worldwide don’t get enough iron, zinc, vitamin A, or other vitamins and
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Consumers’ perception of vitamin D and fortified foods
British Food Journal, 2019PurposeAs natural dietary sources of vitamin D are not consumed in sufficient quantities, fortified foods could play a role in maintaining vitamin D sufficiency. With public consultation, an integral part of designing acceptable fortification strategies, the purpose of this paper is to understand public awareness and perception of vitamin D fortified ...
Beth Clark, Tom Hill, Carmen Hubbard
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Production of legume-fortified weaning foods
Food Research International, 2002Abstract Maize and grain legumes (soybean, cowpea, and groundbean) and melon seeds (if needed) were pretreated and co-fermented for 28–36 h for production of high protein–energy legume-fortified weaning foods. They were dried at 60–66 °C for 15 h and milled into flours. Yields and chemical composition of the enriched foods were determined. Net yields
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New functional ingredients from agri-food by-products for fortified food
Journal of Biotechnology, 2010A wheat bran hydrolisate was obtained using commercial enzyme preparations selected in order to get all the enzymatic activities needed (Cellulases, Hemicellulases, Arylesterases, etc.) to get a liquid suspension containing 168,39 mg/L of ferulic acid and 703 ORAC/L as measure of the antioxidant activity.
BONSI, BARBARA +3 more
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Use of Fortified Foods for Indonesian Infants
2013Adequate nutrition during the first 2 year of life is important to ensure optimal physical and mental development. Malnutrition, which prevents infants/young children from growing to their full genetic potential, remains problematic in developing countries including the Southeast Asian countries.
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Iron-Fortified and Unfortified Nigerian Foods
2013Nigeria is one of the world’s most ethnically diverse countries. The Hausa and Yoruba make up around 21 % of the population; the Igbo/Ibo, 18 %; the Fulani, around 11 %; and Ibibio, 5 %. Various other ethnic groups, such as the Bini or Edo, Urhobo, Efik, Isoko, Ishan, Kwale, etc., make up the remaining 23 %.
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