Now showing items 31-40 of 193
Fortificação do leite fluido na prevenção e tratamento da anemia carencial ferropriva em crianças menores de 4 anos
(Faculdade de Saúde Pública da Universidade de São Paulo, 1996-08-01)
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 ...
Fração de excreção de sódio, osmolaridade e densidade urinária em recém-nascidos prematuros alimentados com leite humano de banco adicionado de suplemento
Objective: This research was performed with the objective of investigating the renal effects on premature newborn infants of fortifying banked donor human milk. Methods: Clinical intervention trial, of the before-and-after ...
Impact of calcium on viscoelastic properties of fortified apple tissue
The objective of this study was to analyze the linear viscoelastic behavior of calcium impregnated apples by creep and sinusoidal tests and to correlate the changes in rheological parameters with some structure features. ...
Aceitabilidade de pão fortificado com ferro microencapsulado por crianças de creches das regiões sul e leste da cidade de São Paulo
(Pontifícia Universidade Católica de Campinas, 2008-12-01)
OBJECTIVE: To evaluate the acceptance of a new food, a mini-roll enriched with microencapsulated iron sulfate, among preschool-aged children stratified by sex, age group, nutritional status, presence of iron-deficiency ...
Prevention of iron deficiency by milk fortification. II A field trial with a full-fat acidified milk
In a longitudinal study from age 3 to 15 mo, 276 term, healthy, spontaneously weaned infants received a full-fat acidified milk fortified with 15 mg of elemental Fe as ferrous sulfate and 100 mg of ascorbic acid /100 g of ...
Effect of the provision of a macro- and micro-nutrient fortified complementary food supplement on nutritional status of Ghanaian infants
(Federation of American Societies for Experimental Biology, 2017)
Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
(Wiley Blackwell Publishing, Inc, 2013-05)
The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared ...
Characterization of sausages added with a functional carrot powder ingredient rich in pro-vitamin a carotenoids and fortified with chlorogenic acid
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2017)
Bioavailability of Stabilised Ferrous Gluconate with Glycine in Fresh Cheese Matrix: a Novel Iron Compound for Food Fortification
Iron fortification of foods continues to be one of the preferred ways of improving the iron status of the population. Dairy product is a common product in the diet; therefore, it is a plausible vehicle for iron ...