Results 321 to 330 of about 2,562,841 (396)
Some of the next articles are maybe not open access.
Inulin content of fortified food products in Thailand
Food Chemistry, 2016This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder.
Chanantita, Chaito +2 more
openaire +3 more sources
Underutilized green leafy vegetables: frontier in fortified food development and nutrition
Critical reviews in food science and nutrition, 2022From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits ...
Tanmay Sarkar +7 more
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2023
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks.
Xiao Chen +3 more
semanticscholar +1 more source
With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks.
Xiao Chen +3 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects.
K. M. Aguilar-Pérez +4 more
semanticscholar +1 more source
In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects.
K. M. Aguilar-Pérez +4 more
semanticscholar +1 more source
A systematic review and meta-analysis of the effect of Vitamin D-fortified food on glycemic indices.
Biofactors, 2020Some reports indicated that Vitamin D may improve glycaemia indices in diabetic patients. The aim of this systematic and meta-analysis was to evaluate effects of Vitamin D fortification on indices of glycemic control.
Maryam Emadzadeh +8 more
semanticscholar +1 more source
Journal of Renal Nutrition, 2004
CALCIUM-FORTIFIED FOODS have exploded in the marketplace, appearing in perishable and nonperishable foods alike. These foods can contribute a significant amount of calcium to the diet. As more information is published on the importance of calcium balance and the role of normal serum calcium levels in CKD patients, it becomes increasingly important to ...
Julie Prinsen, Linda Ulerich
openaire +1 more source
CALCIUM-FORTIFIED FOODS have exploded in the marketplace, appearing in perishable and nonperishable foods alike. These foods can contribute a significant amount of calcium to the diet. As more information is published on the importance of calcium balance and the role of normal serum calcium levels in CKD patients, it becomes increasingly important to ...
Julie Prinsen, Linda Ulerich
openaire +1 more source
Journal of Food Science, 1979
ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
openaire +1 more source
ABSTRACT Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals.
G. N. BOOKWALTER +3 more
openaire +1 more source
International Journal of Food Science & Technology, 2020
Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/βLG‐CS) nanoparticles were fortified in milk to obtain a low glycemic index (GI) food product with high antioxidant capacity.
R. Samadarsi, D. Mishra, D. Dutta
semanticscholar +1 more source
Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/βLG‐CS) nanoparticles were fortified in milk to obtain a low glycemic index (GI) food product with high antioxidant capacity.
R. Samadarsi, D. Mishra, D. Dutta
semanticscholar +1 more source
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.
Kenneth H, Brown +2 more
openaire +2 more sources