FORTIFICATION相关论文
Sodium iron EDTA as a food fortificant:implications for iron homeostasis and tissue iron distributio
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The seismic design criterion adopted in the existing seismic design codes is reviewed. It is pointed out that the presen......
In the late Ming period,Xu Guangqi and other Catholic literati were actively involved with military affairs because of t......
Objective To observe the different impacts of electrolytic iron, FeSO4, and NaFeEDTA on body iron store of anemic school......
利用大米、奶粉、蛋白粉为主要原料，强化人体易缺乏的无机盐锌和维生素Ｂ＿２，采用先进的生产工艺加工制作强化即食蛋白羹。产品呈乳白色，具......
小麦粉是人们食物的主要原料，也是人体营养的主要来源。针对目前人们的主要食物小麦粉中，人体所需营养素含量的普遍不足或缺乏现状，以......
进行了酱油强化工艺的研究，通过均匀设计法和成对比较法得到了一种最优的强化配方。按此配方制成的营养酱油稳定性和感官性状良好，且......
铁缺乏是全球性的营养疾病.在膳食中进行铁强化是一种有效的治疗和预防铁缺乏的措施.乳及乳制品由于消费量大、营养价值高而成为很......
我国已在退耕还林地区,发放的部分小麦粉中,进行微营养素强化试点.当前,面粉工业正在为逐步普及和推广营养强化小麦粉进行准备,笔......
介绍一种豆奶中矿物元素的有效方法，提高了强化后豆奶的稳定性和生物有效性，降低了强化成本。......
众所周知,铁是人体必需的微量营养素,然而机体缺铁却是全世界、特别是发展中国家最主要的营养问题之一.值的幸慰的是由于人的对铁......
主要确定了利用ＶＣ、ＶＢ２和ＶＢ１三种维生素同时强化食醋的工艺路线及强化米醋（保健米醋）的配方等生产技术条件，并对产品感官性状及其稳定性作了评......
几丁聚糖可降低脂肪和胆固醇的吸收率，并有一定的乳化作用。本研究探索了将几丁聚糖添加入羊肉肠的可行性，并获得了具有良好感观品质......
Physico-Chemical and mineral analysis of composts fortified with NPK fertilizer, Ammonium Chloride a
This work presents the physicochemical and mineral analysis of compost samples made from waste materials of cassava, veg......
Physico-Chemical and mineral analysis of composts fortified with NPK fertilizer, Ammonium Chloride a
This work presents the physicochemical and mineral analysis of compost samples made from waste materials of cassava, veg......
Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim o
This study aims to develop infant flours fortified with iron and vitamin A, taken from local products such as powder fro......
Iodine and Selenium Intake in a Sample of Women of Childbearing Age in Palmerston North, New Zealand
Iodine deficiency is a worldwide public health problem, which has long been observed in many parts of the world, includi......
本文介绍了小麦面粉的营养学特性、存在问题、作为营养强化载体的优势,综述了我国营养强化面粉的发展现状,对营养强化面粉生产中的......
Drinking Water as Iron Carrier for the Prevention of Iron Deficiency Anemia: The Brazilian Experienc
On a global base, estimated 2 billion people are iron deficient and/or anemic with small children and child bearing age ......
Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and I
Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualit......
Iron deficiency anemia is the most prevalent nutritional deficiency in the world and food fortification is a cost-effect......
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims t......
Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified w
Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera......
The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investig......
A knowledge-to-action approach to food fortification: Guiding principles for the design of fortifica
The gap that exists between research and the dissemination and implementation of research findings has been well establi......
In this paper, we have proved the diminution in error approximation when identity authentication is done with Ideal Pass......
Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Ac
Among the folate compounds, 5-methyltetrahydrofolic acid (5-CH3THF) is regarded as one of the most bioactive forms of fo......
Breastfeeding and human milk are the normative standards for feeding and nutrition of both term and pre-term infants. Fr......
Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing global......
Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response S
Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with......
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of cor......
Neural tube defects(NTDs)are a group of congenital malformations of the central nervous system that are caused by the cl......
Effect of Storage Temperature on Sensory and Physicochemical Properties of Wheat Flour Fortified wit
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维生素A强化被认为是最有效的消除维生素A缺乏的方法,本文从维生素A强化油脂的国内外强化历史,强化工艺、稳定性研究、生物学干预......
Over the past few decades,food fortification and infant formula supplementation with high levels of vitamins have led to......
我国儿童及青少年存在严重的营养缺乏问题，特别是钙、维生素B2等。而鲜奶富含优质的钙源，国内也正大力推广实施“学生饮用奶计划”，所......
