Zobrazeno 1 - 10
of 3 456
pro vyhledávání: '"Food fortification"'
Autor:
Schebesta, Hanna, Purnhagen, Kai
Publikováno v:
EU Food Law.
Externí odkaz:
https://doi.org/10.1093/9780198901570.003.0021
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/920620d7e33a4b539cab922bf3dfa457
Autor:
Baharak Aghapour, Roghayeh Molani-Gol, Sorayya Kheirouri, Mohammad Alizadeh, Rahim Khodayari-Zarnaq, Mohammad Gholizadeh
Publikováno v:
Journal of Krishna Institute of Medical Sciences University, Vol 13, Iss 2, Pp 5-19 (2024)
Background: Meta-analyses on effect of vitamin D intake of both vitamin D interventions (supplementation and fortification) on vitamin D status are lacking. Aim and Objectives: This study aimed to evaluate the effect of consuming Vitamin D fortified
Externí odkaz:
https://doaj.org/article/72e0eaff8cc548f9bc4829cf1ee17e7b
Autor:
Jirayu Musika, Chutikarn Kapcum, Pimchada Itthivadhanapong, Thanawan Musika, Pannapa Hanmontree, Sumeth Piayura
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancem
Externí odkaz:
https://doaj.org/article/d06583184ac94b7ea21eadd4773160c8
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100187- (2024)
Background and objectives: Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Suc
Externí odkaz:
https://doaj.org/article/feaae0d1172642f0b7262c2465d2a3d0
Autor:
Abdul Haque, Saghir Ahmad, Mohd Adnan, Mohammad Idreesh Khan, Syed Amir Ashraf, Z.R.A.A. Azad
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100179- (2024)
In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study wa
Externí odkaz:
https://doaj.org/article/22b0852969f24cd5bf92f92ba8af0f63
Autor:
Izabela Podgórska-Kryszczuk
Publikováno v:
Molecules, Vol 29, Iss 22, p 5387 (2024)
With population growth expected in the near future and the planet’s limited resources, alternative food sources are already being looked for. In this context, spirulina is called the food of the future due to its rich nutritional composition. This
Externí odkaz:
https://doaj.org/article/6d2f3daf875e4380b416d1c7f81c91ef
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 10022 (2024)
The aim of this study was to evaluate the content of selected minerals and total phenolic and flavonoid content of wheat bread and bread enriched with varying amounts of carrot powder (CP) and pumpkin powder (PP). In addition, the coverage of daily r
Externí odkaz:
https://doaj.org/article/390a9b0b42924c968c1a34f011b8b8db
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9392 (2024)
The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour and dough (WD) and the quality of the obtained bread. In the te
Externí odkaz:
https://doaj.org/article/1fdd8a4d88704adbb40f5593931fb30e
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1108 (2024)
The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (
Externí odkaz:
https://doaj.org/article/0ee6d8919a3e45b2a125457ec0f16fc4