Academic literature on the topic 'Enriched foods'
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Journal articles on the topic "Enriched foods"
Boue, Stephen M., Thomas E. Cleveland, Carol Carter-Wientjes, Betty Y. Shih, Deepak Bhatnagar, John M. McLachlan, and Matthew E. Burow. "Phytoalexin-Enriched Functional Foods." Journal of Agricultural and Food Chemistry 57, no. 7 (April 8, 2009): 2614–22. http://dx.doi.org/10.1021/jf8040403.
Full textNeuendorf, Annie. "Phytosterol-Enriched Foods and Supplements." Obesity Management 3, no. 1 (February 2007): 43–45. http://dx.doi.org/10.1089/obe.2007.00011.
Full textS., Davim, Patkai G., Monspart-Senyi J., Kokai L., and Guine R.P.F. "Development of Functional Foods Enriched with Inulin." Current Nutrition & Food Science 10, no. 2 (June 10, 2014): 128–33. http://dx.doi.org/10.2174/1573401310666140306003828.
Full textJACOBSEN, Charlotte. "Challenges when developing omega-3 enriched foods." Oléagineux, Corps gras, Lipides 17, no. 4 (July 2010): 251–58. http://dx.doi.org/10.1051/ocl.2010.0327.
Full textFarouk, Mustafa M., Michelle J. Y. Yoo, Nazimah S. A. Hamid, Maryann Staincliffe, Briar Davies, and Scott O. Knowles. "Novel meat-enriched foods for older consumers." Food Research International 104 (February 2018): 134–42. http://dx.doi.org/10.1016/j.foodres.2017.10.033.
Full textAlekseeva, T. V., Y. O. Kalgina, V. S. Evlakova, L. A. Malakova, E. O. Zdorovtsev, and A. P. Fursova. "Getting food emulsified foams enriched with native calcium." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (July 18, 2019): 120–24. http://dx.doi.org/10.20914/2310-1202-2019-1-120-124.
Full textRajarajan, G., R. Annal Villi, B. Mohan, and A. Irshad. "Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium." Issue 2 (November - December) 1, no. 2 (December 20, 2020): 131–35. http://dx.doi.org/10.51128/jfas.2020.a024.
Full textShamah, Teresa, and Salvador Villalpando. "The role of enriched foods in infant and child nutrition." British Journal of Nutrition 96, S1 (August 2006): S73—S77. http://dx.doi.org/10.1079/bjn20061704.
Full textCorso, Marinês, Daneysa Kalschne, and Marta Benassi. "Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants." Beverages 4, no. 4 (October 1, 2018): 72. http://dx.doi.org/10.3390/beverages4040072.
Full textLila, Mary Ann, Maggie Schneider, Amy Devlin, Nathalie Plundrich, Scott Laster, and E. Allen Foegeding. "Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods." Food & Function 8, no. 12 (2017): 4760–67. http://dx.doi.org/10.1039/c7fo00883j.
Full textDissertations / Theses on the topic "Enriched foods"
Ovando, Sejas Maria Lourdes. "Desarrollo y evaluacion biologica de alimentos fortificados en base a tuberculos andinos de la zona de Candelaria." Diss., Cochabamba, Bolivia, 1998. http://contentdm.lib.byu.edu/u?/Benson,4192.
Full textOvando, Sejas Maria Lourdes. "Desarrollo y evaluacion biologica de alimentos fortificadoes en base a tuberculos andinos de la zona de Candelaria." Cochabamba, Bolivia, 1998. http://contentdm.lib.byu.edu/Benson/image/38.pdf.
Full textDhanasettakorn, Khwankaew Grün Ingolf Lin Mengshi. "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/6636.
Full textMeneses, Irma. "Elaboración de fideos, enriquecidos con frejol cargabello en las comunidades de Cuambo y la Rinconada del Canton Ibarra Provincia de Imbabura /." Diss., Ibarra, Ecuador, 2002. http://contentdm.lib.byu.edu/cgi-bin/docviewer.exe?CISOROOT=/Benson&CISOPTR=5502.
Full textAbstract in Spanish and English.
Nsofor, Obianuju Nwamaka. "Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits." Diss., Connect to online resource - MSU authorized users, 2008.
Find full textKassis, Nissan Michelle. "The development and nutritional characteristics of an omega-3-enhanced egg product." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10595.
Full textMARINELLI, VALERIA. "Optimization of food matrices enriched with bioactive compounds from fruits and vegetables." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.
Full textOver the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.
Gruenfelder, Catherine A. "Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil." Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.
Full textA diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
Berhaupt, Amanda. "The Perceptions, Attitudes and Practices of Registered Dietitians Regarding Functional Foods." FIU Digital Commons, 2010. http://digitalcommons.fiu.edu/etd/156.
Full textLucci, Paolo. "Effects of vitamin E-enriched foods on the lipids of human plasma and pork meat." Doctoral thesis, Università Politecnica delle Marche, 2009. http://hdl.handle.net/11566/242375.
Full textBooks on the topic "Enriched foods"
Mvula, Peter. Evaluation of the food fortification programme. [Blantyre]: World Vision Malawi, Micronutrient and Health Programme, 2004.
Find full textManila Forum 2000: Strategies to fortify essential foods in Asia and the Pacific : proceedings of a Forum on Food Fortification Policy for Protecting Populations in Asia and the Pacific from Mineral and Vitamin Deficiencies, Asian Development Bank, Manila, Philippines, 21-24 February 2000. Manila, Philippines: Asian Development Bank, 2000.
Find full textEast, Central, and Southern African Health Community., ed. Creating good partnerships to accelerate progress: Report of the 3rd ECSA Regional Food Fortification Meeting : 28 August-2 September, 2005 Munyonyo Resort Hotel, Kampala, Uganda. Arusha, Tanzania: East, Central, and Southern African Health Community, 2005.
Find full textMargulies, Phillip. The fortified foods market. [New York]: Kalorama Information, 2000.
Find full textRychlik, Mike. Fortified foods with vitamins: Analytical concepts to assure better and safer products. Weinheim: Wiley-VCH, 2011.
Find full textHealth), Workshop on the Role of Dietary Supplements for Physically Active People (1996 National Institutes of. National Institutes of Health Workshop on the Role of Dietary Supplements for Physically Active People: Proceedings of a workshop held in Bethesda, MD, June 3-4, 1996. [Bethesda, Md: The American Society for Clinical Nutrition, Inc., 2000.
Find full text(Firm), Packaged Facts, and Scenehouse Productions, eds. The U.S. market for fortified foods. [New York?]: Packaged Facts, 1998.
Find full textPorjes, Susan. The U.S. market for fortified foods and drinks: Expanding the boundaries. New York: Packaged Facts, 2002.
Find full textFlour and breads and their fortification in health and disease prevention. Amsterdam: Elsevier/Academic Press, 2011.
Find full textCrowley, Paul R. Fortification of food with vitamin A. Washington, D.C.?: USDA, 1986.
Find full textBook chapters on the topic "Enriched foods"
Chadwick, Ruth, S. Henson, B. Moseley, G. Koenen, M. Liakopoulos, C. Midden, A. Palou, G. Rechkemmer, D. Schröder, and A. Wright. "Phytosterols Enriched Functional Foods." In Functional Foods, 181–205. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05115-3_10.
Full textKiritsakis, Kostas, and Dimitrios Gerasopoulos. "Production of Phenol-Enriched Olive Oil." In Olives and Olive Oil as Functional Foods, 401–15. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch21.
Full textStabnikova, O., V. Stabnikov, M. Antoniuk, L. Arsenieva, and V. Ivanov. "Bakery Products Enriched with Organoselenium Compounds." In Bioenhancement and Fortification of Foods for a Healthy Diet, 89–111. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003225287-6.
Full textJacobsen, Charlotte. "Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges." In Bioactive Compounds from Marine Foods, 153–72. Chichester, UK: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118412893.ch8.
Full textMellet, Carmen Ortiz, and José M. García Fernández. "Difructose Dianhydrides (DFAs) and DFA-Enriched Products as Functional Foods." In Topics in Current Chemistry, 49–77. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/128_2010_50.
Full textBlanco-Morales, Virginia, Guadalupe Garcia-Llatas, and Antonio Cilla. "Sterol Digestion in Plant Sterol-Enriched Foods: Bioaccessibility and Fermentation." In Bioaccessibility and Digestibility of Lipids from Food, 205–24. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-56909-9_11.
Full textRuiz, Jorge Carlos Ruiz, and Maira Rubi Segura Campos. "Encapsulation of polyunsaturated omega-3 fatty acids for enriched functional foods." In New Polymers for Encapsulation of Nutraceutical Compounds, 301–19. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119227625.ch13.
Full textEngel, Karl-Heinz, and Andreas Barnsteiner. "Authentication of Foods Enriched with Plant Sterols/Stanols and Their Esters." In ACS Symposium Series, 177–87. Washington, DC: American Chemical Society, 2011. http://dx.doi.org/10.1021/bk-2011-1081.ch012.
Full textYazawa, K. "Recent Development of Health Foods Enriched with DHA, EPA and DPA in Japan." In Fatty Acids and Lipids - New Findings, 249–52. Basel: KARGER, 2000. http://dx.doi.org/10.1159/000059762.
Full textHansen, Ch, E. Werner, P. Roth, and J. P. Kaltwasser. "ESTIMATION OF TRACE ELEMENT iiiOAVA I LABILITY : INTESTINAL ABSORPTION FROM IRON ENRICHED DIETETIC FOODS." In Proceedings of the 4. International Workshop, Neuherberg, F. R. G., April 1986, edited by Peter Brätter, 121–26. Berlin, Boston: De Gruyter, 1987. http://dx.doi.org/10.1515/9783111692449-008.
Full textConference papers on the topic "Enriched foods"
Marziliano, Maria, Amalia Conte, and Matteo Alessandro Del Nobile. "The Reuse of Food By-Products to Formulate Enriched Foods." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10945.
Full textPolovnikova, Daria, Victoria Evlash, Olena Aksonova, and Sergey Gubsky. "Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12930.
Full textBigi, Francesco, Enrico Maurizzi, Heinz Wilhelm Siesler, Andrea Pulvirenti, and Hossein Haghighi. "Characterization of Active Chitosan/Hydroxypropyl Methylcellulose/Orange Cellulose Nanocrystals Films Enriched with Ethyl Lauroyl Arginate for Food Packaging Applications." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-10933.
Full textFaubel, Nerea, Mussa Makran, Antonio Cilla, Amparo Alegría, Reyes Barberá, and Guadalupe Garcia-Llatas. "Gastric Lipase and Cholesterol Esterase in the INFOGEST Model: Evaluation of Sterol Bioaccessibility in Plant Sterol-Enriched Wholemeal Rye Bread." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13017.
Full textMiedes, Diego, Mussa Makran, Guadalupe Garcia-Llatas, Reyes Barberá, Antonio Cilla, and Amparo Alegría. "Adaptation of the INFOGEST Digestion for the Elderly Population to Assess Sterol Bioaccessibility in a Plant Sterol-Enriched Wholemeal Rye Bread." In Foods 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13025.
Full textTIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.
Full textBarakova, N. V., M. A. Chelombitkin, and E. S. Sergacheva. "Methodology for the development of functional foods enriched with micronutrients." In ACTUAL PROBLEMS OF ORGANIC CHEMISTRY AND BIOTECHNOLOGY (OCBT2020): Proceedings of the International Scientific Conference. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0070151.
Full textСкрипко, Ольга Валерьевна. "DEVELOPMENT OF TECHNOLOGY FOR CANNED VEGETABLES FOR FUNCTIONAL PURPOSE." In Высокие технологии и инновации в науке: сборник избранных статей Международной научной конференции (Санкт-Петербург, Январь 2022). Crossref, 2022. http://dx.doi.org/10.37539/vt195.2022.30.85.002.
Full textCvetkova, D. P., and N. G. Lapteva. "INVESTIGATION OF THE QUALITY OF MILK VANILLA IODIZED COCKTAIL." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-145.
Full textGürel, Duygu Benzer, and Özlem Çağındı. "The Effect of Functional Foods on Mood, Cognitive Function and Well-Being." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.023.
Full textReports on the topic "Enriched foods"
Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai, and Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600033.bard.
Full textPoverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
Full textKoven, William, Gordon Grau, Benny Ron, and Tetsuya Hirano. Improving fry quality, survival and growth in commercially farmed fish by dietary stimulation of thyroid hormone production in premetamorphosing larvae. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695856.bard.
Full textAbilmazhinova, Nazyma, Dessislava Vlahova-Vangelova, Stefan Dragoev, Sholpan Abzhanova, and Dessislav Balev. Optimization of the Oxidative Stability of Horse Minced Meat Enriched with Dihydroquercetin and Vitamin C as a New Functional Food. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, July 2020. http://dx.doi.org/10.7546/crabs.2020.07.18.
Full textWalton, Jenny, Lynn Brown, and Samuel Storr. Digital transformation for more nutritious food systems: How digital tools can be used to scale and commercialize nutrient-enriched staple crops. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136566.
Full textStankovic, Mirjana, and Nikola Neftenov. Cross Pollination and Digitalization of Public Sector Data: Opportunities and Challenges. Inter-American Development Bank, August 2022. http://dx.doi.org/10.18235/0004355.
Full textMitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7597934.bard.
Full textSukenik, Assaf, Paul Roessler, and John Ohlrogge. Biochemical and Physiological Regulation of Lipid Synthesis in Unicellular Algae with Special Emphasis on W-3 Very Long Chain Lipids. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7604932.bard.
Full textShpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz, and Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, September 2001. http://dx.doi.org/10.32747/2001.7586480.bard.
Full textBorch, Thomas, Yitzhak Hadar, and Tamara Polubesova. Environmental fate of antiepileptic drugs and their metabolites: Biodegradation, complexation, and photodegradation. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597927.bard.
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