Now showing items 1-10 of 107
Application of edible coatings to improve global quality of fortified pumpkin
A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of ...
Simultaneous determination of B-Group vitamins in enriched cookies
(Sociedade Brasileira de Química, 2008)
Fortificação do leite fluido na prevenção e tratamento da anemia carencial ferropriva em crianças menores de 4 anos
The effectiveness of the use of chelate aminoacid iron fortified fluid milk in the treatment of iron deficiency in children under four years of age was studied. The 269 children included in this trial received 1 liter/day ...
Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
(Elsevier Science, 2017-06)
The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion ...
Iron Fortification Strategies for the Control of Childhood Anemia in Brazil
(OXFORD UNIV PRESS, 2010)
This article presents data on the fortification of foods, necessary as an important public health approach for the success in reducing anemia. The use of food vehicles, iron salts and their costs, as well as recent work ...
Smaller iron particle size improves bioavailability of hydrogen-reduced iron-fortified bread
(PERGAMON-ELSEVIER SCIENCE LTD, 2006-05)
Bioavailability results, obtained in humans, of wheat flour fortified with elemental iron might not be reliable because these studies have been performed using tracer iron compounds that probably do not have the same ...
Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread
(AMER SOC CLINICAL NUTRITION, 2006-10)
Background: One of the strategies to control iron deficiency anemia is the fortification of food with iron. A mechanism for improving the bioavailability of iron is to add an iron absorption promoter. Objective: The ...
Zinc absorption from a micronutrient-fortified dried cow's milk used in the Chilean National Complementary Food Program
(PERGAMON-ELSEVIER SCIENCE, 2005-12)
The objective was to compare the absorption of zinc from a micronutrient-fortified dried cow's milk, which is part of the Chilean National Complementary Food Program, with that from a standard nonfortified milk. Fortification ...