Results 131 to 140 of about 44,363 (245)

Estimating the minimal cost of delivering nutrition‐specific and nutrition‐sensitive interventions in Ethiopia

Maternal &Child Nutrition, EarlyView.
The minimum cost of the 10 years on identified nutrition‐specific and nutrition‐sensitive interventions of the National Food and Nutrition Strategy in Ethiopia is estimated to be US$ 2.55bn with an average annual cost of $250 million over 10 years (2021–2030), which is only 2.3% of the Ethiopian Annual GDP 111.27 billion US dollars in 2021 (World bank).
Yetayesh Maru, Firehiwot Mesfin, Arnaud Laillou, Ramadhani Noor, Shiva Raj Adhikari, Meseret Zelalem, Hiwot Darsene, Solomon Memire, Andarge Abie, Stanley Chitekwe   +9 more
wiley   +1 more source

Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. [PDF]

Food Sci Nutr
Hafeez F, Sultan MT, Raza H, Khalid MU, Ikram A, Arshad MT, Baig I, Imtiaz S, Abrar M, Imran A, Gnedeka KT.   +10 more
europepmc   +1 more source

Potential Impact of Large‐Scale Food Fortification in Ethiopia: Coverage and Knowledge of Fortifiable Foods

Maternal &Child Nutrition, EarlyView.
Coverage of fortifiable oil, salt, and wheat flour by wealth quintiles. ABSTRACT Large‐scale food fortification (LSFF) is an effective public health measure because it may reach a large number of populations at risk using current food delivery systems.
Aregash Samuel, Ramadhani Noor, Nahom Tefera, Alemayehu Hussien, Genet Gebremedhin, Mduduzi Mbuya, Endale Amare, Meseret Woldeyohannes, Getinet Fikresilassie, Meron Girma, Alemnesh Petros, Anbissa Muleta, Bedasa Tessema, Feyissa Chala, Kaleab Baye, Arnaud Laillou, Tesfaye Chuko, Getachew Tollera, Mesay Hailu, Stanley Chitekwe, Masresha Tessema   +20 more
wiley   +1 more source

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours [PDF]

, 2019
Silvia Mironeasa, Georgiana Gabriela Codină   +1 more
openalex   +1 more source

Ultrasonication-induced structural and functional modification of starch in wheat flour. [PDF]

Ultrason Sonochem
Chang JT, Chiu CS, Chan YJ, Liang ZC, Lu WC, Li PH.   +5 more
europepmc   +1 more source

Separating Myths From Facts About Bread and Health

Nutrition Bulletin, EarlyView.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality

, 2022
Hongwei Meng, Chong Xu, Meiying Wu, Feng Ying   +3 more
openalex   +1 more source

Evaluation of the iron, zinc, and folic acid stability in fortified wheat flour storage and its impact on quality indicators. [PDF]

BMC Nutr
Zegeye AB, Ayelign A, Gezmu AH, Tadesse C, Tesfaye K, Andualem M, Sime ZA.   +6 more
europepmc   +1 more source

Real World Evidence Versus Randomised Controlled Trials: Is the Future of Nutritional Sciences Research in Electronic Health Records?

Nutrition Bulletin, EarlyView.
ABSTRACT Randomised controlled trials (RCTs) are the gold standard of research studies. They aim to recruit participants with similar characteristics and randomly assign them to a treatment or control/placebo arm. Due to randomisation, RCTs provide comprehensive, unbiased evidence about treatment efficacy and safety and examine cause‐and‐effect ...
Kathryn V. Dalrymple
wiley   +1 more source

The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content

, 2021
Fatma Korkmaz, Necati Barış Tuncel, Habib Kocabıyık   +2 more
openalex   +2 more sources