Fortified blended flour supplements displace plain cereals in feeding of young children
Maternal and Child Nutrition, 2021 Lipid‐based nutritional supplements (LNS) and fortified blended flours (FBF) are widely used to increase the nutrient density of children's diets and improve their health, but their effectiveness could be modified by displacement of other foods.
Ilana R. Cliffer +2 more
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Modulating Linker Composition of Haptens Resulted in Improved Immunoassay for Histamine. [PDF]
, 2019 Histamine (HA) is an important food contaminant generated during food fermentation or spoilage. However, an immunoassay for direct (derivatization free) determination of HA has rarely been reported due to its small size to induce the desired antibodies ...
Dong, Jie-Xian +9 more
core +1 more source
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]
, 2014 In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca +2 more
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Physico-Chemical Evaluation of Honey Fortified with Oleaginous Seeds
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014 This research followed to achieve some natural-fortified food, based on honey and oleaginous fruits. Honey and oleaginous fruits are extremely valuable for human diet. With their rich nutrient content, new products obtained by mixing honey with seeds may
Ariana Bianca Velciov +4 more
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Intake of fat-soluble vitamins in the Belgian population : adequacy and contribution of foods, fortified foods and supplements [PDF]
, 2017 A key challenge of public health nutrition is to provide the majority of the population with a sufficient level of micronutrients while preventing high-consumers from exceeding the tolerable upper intake level.
de Ridder, Karin +7 more
core +3 more sources
Archives of Public Health, 2017 BackgroundThe adequacy of micronutrient intake is a public health concern, as both insufficient and excessive intake levels may result in adverse health effects.
I. Moyersoen +5 more
semanticscholar +1 more source
Impact of voluntary food fortification practices in Ireland: trends in nutrient intakes in Irish adults between 1997-9 and 2008-10. [PDF]
, 2017 Because of the discretionary nature of voluntary food fortification in the European Union, there is a need to monitor fortification practices and consumption of fortified foods in order to assess the efficacy and safety of such additions on an ongoing ...
Flynn, Albert +3 more
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Studies on Vitamin Fortified Food
The Japanese Journal of Nutrition and Dietetics, 1959 The stability of thiamine mixed with calcium carbonate was tested. As thiamine salt, thiamine saccharinate, thiamine phenolphthalinate, thiamine rhodanate and combined thiamine.
T. Motoyama, T. Kani, S. Aoki, H. Iwao
openaire +4 more sources
Folate promotion in Western Australia and the prevention of neural tube defects
Australian and New Zealand Journal of Public Health, 2004 Objectives: We conducted a case‐control study to investigate the effectiveness of efforts to increase folate intake in Western Australia (WA) for the prevention of neural tube defects (NTD).
Carol Bower +5 more
doaj +1 more source
Effect of Thermal Processing on Carotenoids in Fortified Bread
Engineering Proceedings, 2023 Bread is a staple food that provides essential nutrients to millions of people worldwide, hence its fortification with provitamin A carotenoids can help combat vitamin A deficiencies effectively.
Edward Muntean
doaj +1 more source