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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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Improving nutritional status using fortified foods
Nursing and Residential Care, 2008Fortifying familiar foods can help to improve the nutritional status and wellbeing of older adults in care, it can also give food records more meaning for the staff using them. Jane Edmonds discusses the priniciples of fortification and offers some simple suggestions.
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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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The Safety of Iron-Fortified Food
JAMA, 1978The addition of extraneous chemicals to our diet is a topic of acrimonious controversy. Food additives, by and large, have probably done more good than harm: iodine in salt to prevent goiter and vitamin D in milk to prevent rickets are two good examples; salt in baby food and sugar in breakfast food are two examples not so good.
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Fortifying food with folic acid.
Journal of women's health, 1997R B, Johnston, R H, Schwarz, K, Damus
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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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Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood
, 2018T. Varzakas +5 more
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Consumer behaviour in fortified food choice decisions in India
, 2017S. Shamal, B. Mohan
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