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Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
(Wiley Blackwell Publishing, Inc, 2020-10)
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: ...
Malnutrición de micronutrientes. Estrategias de prevención y control.
(2014-01-27)
Las deficiencias de vitaminas y minerales afectan especialmente a madres y niños en áreas
rurales y marginales de las grandes ciudades de los países en desarrollo, debido al consumo
insuficiente de alimentos ricos en ...
The role of neurosurgeons in global public health: the case of folic acid fortification of staple foods to prevent spina bifida
(J Neurosurg Pediatr, 2022)
Objective: The global neurosurgery movement arose at the crossroads of unmet neurosurgical needs and public health to address the global burden of neurosurgical disease. The case of folic acid fortification (FAF) of staple ...
Fortificación de la harina de trigo con ácido fólico en Chile: Consecuencias no intencionadas
(Sociedad Médica de Santiago, 2010)
Fort King George, Tobago
(Print Master Limited, Trinidad, 2010-03-12)
This picturesque photograph of Fort King George, Tobago displays its well manicured grounds – large trees, palms, flowering plants, sculptured shrubs and a beautiful lawn. Two cannons are pointing in opposite directions ...
Determination of folic acid in enriched dairy products
(Akademiai KiadoBudapestHungria, 2007)
Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti
(John Wiley & Sons LtdW SussexInglaterra, 2001)
Mingau de arroz e soja pronto para consumo.
(Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n 5, p.855-60, maio 1999., 2011)
Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compounds
(2017-11-01)
Iron-binding peptides are an alternative for increasing the bioavailability of iron and to decreasing its pro-oxidant effect. This study aimed to synthesize and characterize peptide-iron complexes using FeCl2 or FeSO4 as ...
Effect of Helicobacter pylori infection on iron absorption in asymptomatic adults consuming wheat flour fortified with iron and zinc
(2011)
Helicobacter pylori infection could impair iron absorption from fortified products. The objective of the study was to determine the effect of H. pylori infection on iron absorption from asymptomatic adults consuming wheat ...