Results 181 to 190 of about 44,363 (245)

Impact of wheat flour composition on dough properties: Focus on the minor components

Laura Rezette, Luc Saulnier, Marie‐Hélène Morel, Benoît Méléard, Sophie Le Gall, Kamal Kansou   +5 more
openalex   +1 more source

A blueprint for fortification planning and programming: Lessons learned from an analytical review of existing fortification frameworks

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
The proposed Fortification Blueprint provides a call to action (and a mechanism to operationalize the call) around the need to take a renewed look at fortification programmes to address historically persistent challenges. Abstract With multiple food fortification frameworks, countries can find it challenging to determine optimal methods for planning ...
Roopa Darwar, Laura A. Rowe, Manpreet Chadha, Ana M. Sanson‐Rosas, Mandana Arabi   +4 more
wiley   +1 more source

Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour. [PDF]

Foods
Wang Y, Zhang C, Li X, Xing L, Lv M, He H, Pan L, Ou X.   +7 more
europepmc   +1 more source

Introducing double fortified salt in social safety net programmes in Madhya Pradesh and Gujarat in India: Success factors, challenges and lessons learned

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
Abstract Double fortified salt (DFS; with iron and iodine) was introduced in social safety net programmes (SSNPs) in Madhya Pradesh (MP) and Gujarat states in 2018. Nutrition International (NI) provided critical support for the intervention. An impact evaluation in MP found high DFS uptake, exceeding 90%.
Becky L. Tsang, Shilpa Deshpande, Mini Varghese, Sakshi Jain, Daniel Lopez de Romana, Manpreet Chadha   +5 more
wiley   +1 more source

The study of starch changes in the process of wheat flour modification

, 2020
Inga Kuznetshova, Liubomyr Khomichak, Olha Dzhohan, Liudmyla Zaichuk, Serhii Tkachenko, Svitlana Vysotska   +5 more
openalex   +1 more source

Contamination of Wheat Flour and Processed Foodstuffs with Soybean and Mustard Allergenic Proteins. [PDF]

Int J Mol Sci
Bianco M, De Palma D, Pagano A, Losito I, Cataldi TRI, Calvano CD.   +5 more
europepmc   +1 more source

Nutritional Anemia Reductions Due to Food Fortification Among Women of Childbearing Age: A Literature Review and Bayesian Meta‐Analysis

Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.
ABSTRACT Food fortification can deliver essential micronutrients to populations at a large scale, thereby reducing nutritional anemia. This study aimed to review and meta‐analyze the literature on the impact of wheat flour, maize flour, rice, and oil (singly or combined) fortification on women's (10–49 years) hemoglobin and anemia.
Andrea D. Dorbu, Hannah B. Waddel, Manpreet K. Chadha, Daniel López de Romaña, Mandana Arabi, Reneé H. Moore, Christina Mehta, Helena Pachón   +7 more
wiley   +1 more source

Method for determination of deoxynivalenol in wheat flour [PDF]

Mihaela Mulțescu, Iulia Elena Susman, Alina Culețu, Denisa Eglantina Duță   +3 more
openalex   +1 more source

Effect of Blend Levels on Composite Bread Prepared From Anchote (<i>Coccinia abyssinica</i>) Starch and Wheat Flour. [PDF]

Int J Food Sci
Tulu ED, Duraisamy R, Kebede BH, Tura AM.   +3 more
europepmc   +1 more source

Biofortification and fortification of wheat flour: Qualitative analysis for implementation and acceptance. [PDF]

PLOS Glob Public Health
Yasin R, Padhani ZA, Mirani M, Jamali MK, Memon M, Khatoon S, Rai R, Rahman A, Attaullahjan A, K Das J.   +9 more
europepmc   +1 more source