its capacity for holding water gives rise to an increased yield and extended shelf life in many food systems. The useful properties of gluten and its many advantages are set forth in greater detail in the booklet "Wheat Gluten--A Natural Protein for the Future--Today" published in 1981 by ...
Children in Germany today consume predominantly commercial food products; knowledge of the ingredients, fortification or nutrient content of these foods is of particular interest. Unfortunately, only limited information on the composition of commercial food products is available. Therefore, the recipe ...
Mothers were informed about allergy symptoms and were given a small booklet with recipe ideas and information on safe storage and handling of eggs. The mother/caregiver was contacted on the second day to assess if the baby had any reaction. Babies were gradually introduced to eggs during the ...
Folate fortification of rice by metabolic engineering. Nat. Biotechnol. 2007, 25, 1277–1279. [Google Scholar] [CrossRef] Roth, J.R.; Lawrence, J.G.; Bobik, T.A. Cobalamin (coenzyme b12): Synthesis and biological significance. Annu. Rev. Microbiol. 1996, 50, 137–181. [Google ...
of daily iron among breakfast cereal consumers, the higher iron intake may be due to the fortification of breakfast cereals, since ready-to-eat breakfast cereals was the leading contributor to iron in the diet of Australian adults [7], and the consumption of a fortified cereal has been shown...