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Effect of Zinc Sulfate Fortificant on Iron Absorption from Low Extraction Wheat Flour Co-Fortified with Ferrous Sulfate
(Springer Science+Business Media New York, 2013)
The co-fortification of wheat flour with iron (Fe)
and zinc (Zn) is a strategy used to prevent these deficiencies
in the population. Given that Zn could interact negatively
with Fe, the objective was to assess the effect ...
Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: Formulation and acceptability Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24
(2011)
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), ...
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
(WILEY-BLACKWELL PUBLISHING, 2009-10)
P>The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 degrees C). Quinoa flour showed a protein content of 14.2 +/- ...
Folic acid fortification of wheat flour: Chile
(INT LIFE SCIENCES INST NORTH AMERICA, 2004-06)
Neural tube defects (open spina bifida, anencephaly, and encephalocele) represent the first congenital malformations to be preventable through public health measures such as supplementation and/or food fortification with ...
History of modern nutrition science-implications for current research, dietary guidelines, and food policy
(BMJ Publishing, 2018-06-13)
Kinetics of alcoholic fermentation using guava (psidium guajava) seed flour and dry mycelium of aspergillus niger as nitrogen sources
(Universidad Nacional de Colombia Sede Medellín, 2013)
The kinetics of alcoholic fermentation was evaluated using the following substrates: molasses, urea, and diamine phosphate (MUDP); molasses and guava seed flour (MGSF); and molasses and dry mycelium of Aspergillus niger ...
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
(1987)
Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred ...
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
(1988)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
The poor bioavailability of elemental iron in corn masa flour is not affected by disodium EDTA
(AMER INST NUTRITION, 2004-02)
The most sustainable way to eradicate iron deficiency is through food fortification. Elemental iron powders are commonly utilized as fortificants due to their low cost and few sensory problems. However, their bioavailability ...
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation
(2014)
Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron ...