云南高校图书馆联盟文献共享服务平台- FORTIFICATION

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Framing Cuisine with Food Loss and Waste as a Combined Nutrition Public Health Priority and Climate Change Mitigation Action: 《Food and Nutrition Sciences》2019年第9期1122-1131,共10页Jonathan M. Deutsch Thomas O’Donnell Solomon Katz; This paper proposes that fortifying honored traditional recipes with natural foods in tandem with preventing food loss and waste adds a new dimension to sustainable food management—nutrient recovery and bioavailabil...; 关键词：FOOD LOSS FOOD WASTE Bioavailability Climate CHANGE Iron Anemia CUISINE FOOD FORTIFICATION Behavior CHANGE

Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures: 《Food and Nutrition Sciences》2018年第12期1444-1457,共14页Sherifah Monilola Wakil Joshua Opeyemi Ola; The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:3...; 关键词：FORTIFICATION Tigernut NUTRITIONAL EVALUATION Biological EVALUATION Starter-Fermentation

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt被引量：2: 《Food and Nutrition Sciences》2017年第7期746-759,共14页Hassan Barakat Mohamed F. Y. Hassan; Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared s...; 关键词：PUMPKIN Stirred YOGHURT FORTIFICATION Bioactive Compounds Quality Consumer ACCEPTABILITY

Investigation of Discoloration of Packaged Fortified Salt under Conditions Relevant to Product Packaging and Storage: 《Food and Nutrition Sciences》2016年第13期1221-1231,共12页Elisa J. T. McGee Levente L. Diosady; Double fortified salt containing both potassium iodate and ferrous fumarate microcapsules was produced at an Indian commercial facility. The packaged product became discolored, turning yellow, to a degree that would i...; 关键词：FORTIFICATION IODATE IODINE Iron Polymer

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with Moringa oleiferaLeaf Powder被引量：4: 《Food and Nutrition Sciences》2015年第5期494-500,共7页Dooshima Shiriki Michael A. Igyor Dick I. Gernah; Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to pr...; 关键词：FORTIFICATION Complementary FOOD Nutritional Evaluation Substitution Moringa LEAF POWDER FOOD Formulations

Planning and Implementing Food Fortification Programs to Combat Micronutrient Malnutrition: Iron被引量：1: 《Food and Nutrition Sciences》2014年第10期880-888,共9页Maria N García-Casal; Iron deficiency anemia is the most prevalent nutritional deficiency in the world and food fortification is a cost-effective approach to combat it. This paper reviews the food fortification process with micronutrients,...; 关键词：Food FORTIFICATION PROGRAMS ANEMIA IRON DEFICIENCY

Iodine and Selenium Intake in a Sample of Women of Childbearing Age in Palmerston North, New Zealand after Mandatory Fortification of Bread with Iodised Salt: 《Food and Nutrition Sciences》2014年第4期382-389,共8页Nurul Husna Shukri Jane Coad Janet Weber Ying Jin Louise Brough; Iodine deficiency is a worldwide public health problem, which has long been observed in many parts of the world, including New Zealand (NZ). The aim of this study was to assess iodine and selenium intake among women o...; 关键词：IODINE SELENIUM IODINE Intake IODINE FORTIFICATION Iodised Salt

Bioavailability of Beta Carotene in Traditional Fermented, Roasted Granules,Garifrom Bio-Fortified Cassava Roots: 《Food and Nutrition Sciences》2013年第12期1247-1254,共8页Olapeju O. Phorbee Ibiyemi O. Olayiwola Silifat A. Sanni; Vitamin A Deficiency (VAD) is a major public health issue and of global concern, as it affects millions of preschool children and pregnant women worldwide. Bio-fortification has emerged as a technology with potential ...; 关键词：Bioavailability Bio-Fortification Beta-Carotene CASSAVA Gari

Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim of Their Use for Improved Infant Flours Preparation: 《Food and Nutrition Sciences》2013年第9期59-68,共10页Barnabas Kayalto Cheikna Zongo Raketa W. Compaore Aly Savadogo Brahim B. Otchom Alfred S. Traore; This study aims to develop infant flours fortified with iron and vitamin A, taken from local products such as powder from dried Moringa oleifera leaves and pulps of Parkia biglobosa to improve the nutritional status o...; 关键词：CHILDHOOD FLOURS NUTRITIONAL Value Hygienic Quality FORTIFICATION CHAD

Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance: 《Food and Nutrition Sciences》2012年第12期1658-1663,共6页Abril Lecuona-Villanueva David A. Betancur-Ancona Luis A. Chel-Guerrero Arturo F. Castellanos-Ruelas; The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditiona...; 关键词：TORTILLA Amino Acids Child MALNUTRITION FORTIFICATION

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