Results 21 to 30 of about 2,562,841 (396)

Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility

Foods, 2023
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function.
Sean Jun Leong Ou, Amanda Simin Fu, Mei Hui Liu   +2 more
doaj   +1 more source

Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract

Current Research in Food Science, 2021
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of
Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen   +7 more
doaj   +1 more source

Vitamin A Status of Women and Children in Yaoundé and Douala, Cameroon, is Unchanged One Year after Initiation of a National Vitamin A Oil Fortification Program. [PDF]

, 2017
Vitamin A (VA) fortification of cooking oil is considered a cost-effective strategy for increasing VA status, but few large-scale programs have been evaluated. We conducted representative surveys in Yaoundé and Douala, Cameroon, 2 years before and 1 year
Brown, Kenneth H, Engle-Stone, Reina, Friedman, Avital, Gimou, Marie-Madeleine, Haskell, Marjorie J, Nankap, Martin, Ndjebayi, Alex, Tarini, Ann   +7 more
core   +5 more sources

Effectiveness of the National Program of Complementary Feeding for older adults in Chile on vitamin B12 status in older adults; secondary outcome analysis from the CENEX Study (ISRCTN48153354). [PDF]

, 2013
BACKGROUND: Older people are at increased risk of vitamin B12 deficiency and the provision of fortified foods may be an effective way to ensure good vitamin B12 status in later life.
Albala, Cecilia, Dangour, Alan D, Lera, Lydia, Sanchez, Hugo, Uauy, Ricardo   +4 more
core   +1 more source

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

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

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

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