Afterwards, ingredients are ready for utilization in conventional products such as baked products, meat preparations, pasta, extruded snacks, breakfast cereals, beverages, infant formulas, and baby foods for fortification and enrichment.Sharif, Mian Kamran...
We reviewed the efficacy and effectiveness of home fortification of complementary foods with micronutrient powders (e.g. Sprinkles), crushable tablets and ... KG Dewey,Z Yang,E Boy - 《Maternal & Child Nutrition》 被引量: 177发表: 2010年 Nutritional problems of developing countries. The nutritio...
General fortification of cereal staples, such as wheat flour and maize meal, has proven to be a cost-effective method to reduce micronutrient deficiencies. Recent recognition of the problem of zinc deficiency has led to its being included in newly started cereal-enrichment programs in Indonesia and...
Three complementary approaches; Establishment of a national policy on enrichment and fortification of the food supply that protects against nutrient insufficiencies and toxicities; Premise underlying FDA's guidelines.EBSCO_AspJournal of the American Dietetic Association...
Enrichment of foods by Coenzyme [Q.sub.10].(Fortification)Pravst, IgorZmitek, KatjaZmitek, Janko
fortification was performed using two forms of sour-cherry preparations, namely lyophilized extract and lyophilized fruit powder, to evaluate their performance in terms of bioactivity. The effect of the proofing agent type used, yeast and baking powder, on the physicochemical properties of dough and ...
The social demand for such products results in the introduction of new unconventional technologies and thus, in the development of new products based on commonly known components with documented prohealth properties. Fortification is a common way to obtain such products [2,3]. This method is ...
the evaluation of the proximate composition is fundamental to describe the nutritional value of foods. In addition, in starch-containing products, it is also of interest to assess the extent and kinetics of starch digestion as an indicator of the nutritional quality. There are different in vitro ...
Our results show that Mg had the largest potential for protein fortification of bread, but further work is needed to optimize pre-processing and assess consumer acceptance.doi:10.3390/foods10123078Waqas QaziSimon BallanceKaterina KousoulakiAnne Rieder...
Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were added to wheat bread at a wheat flour substitution level of 12%, to enrich br