Journal articles on the topic 'Enriched foods'
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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 textBrandl, Beate, Yu-Mi Lee, Andreas Dunkel, Thomas Hofmann, Hans Hauner, and Thomas Skurk. "Effects of Extrinsic Wheat Fiber Supplementation on Fecal Weight; A Randomized Controlled Trial." Nutrients 12, no. 2 (January 22, 2020): 298. http://dx.doi.org/10.3390/nu12020298.
Full textRaju, M. Penchala. "The Role of Phytosterols Enriched Foods-A Review." IOSR Journal Of Environmental Science, Toxicology And Food Technology 7, no. 6 (2013): 40–47. http://dx.doi.org/10.9790/2402-0764047.
Full textAdepoju, Oladejo Thomas, and Oladele Olatunji Daboh. "Nutrient Composition ofCirina forda(Westwood)-Enriched Complementary Foods." Annals of Nutrition and Metabolism 63, no. 1-2 (2013): 139–44. http://dx.doi.org/10.1159/000353885.
Full textLovegrove, J. A., C. N. Brooks, M. C. Murphy, B. J. Gould, and C. M. Williams. "Use of manufactured foods enriched with fish oils as a means of increasing long-chain n−3 polyunsaturated fatty acid intake." British Journal of Nutrition 78, no. 2 (August 1997): 223–36. http://dx.doi.org/10.1079/bjn19970142.
Full textMcDougall, Gordon J. "Phenolic-enriched foods: sources and processing for enhanced health benefits." Proceedings of the Nutrition Society 76, no. 2 (November 2, 2016): 163–71. http://dx.doi.org/10.1017/s0029665116000835.
Full textMurphy, Karen J., Barbara J. Meyer, Trevor A. Mori, Valerie Burke, Jackie Mansour, Craig S. Patch, Linda C. Tapsell, et al. "Impact of foods enriched withn-3 long-chain polyunsaturated fatty acids on erythrocyten-3 levels and cardiovascular risk factors." British Journal of Nutrition 97, no. 4 (March 9, 2007): 749–57. http://dx.doi.org/10.1017/s000711450747252x.
Full textViktorova, Elena, Ekaterina Lisovaya, and Anastasia Sverdlichenko. "Methodological approach to the creation of functional foods enriched with encapsulated micronutrients." BIO Web of Conferences 46 (2022): 01006. http://dx.doi.org/10.1051/bioconf/20224601006.
Full textLiberato, Selma Coelho, and Helena Maria Pinheiro-Sant'Ana. "Fortification of industrialized foods with vitamins." Revista de Nutrição 19, no. 2 (April 2006): 215–31. http://dx.doi.org/10.1590/s1415-52732006000200009.
Full textSioen, Isabelle, Christophe Matthys, Inge Huybrechts, John Van Camp, and Stefaan De Henauw. "Consumption of plant sterols in Belgium: consumption patterns of plant sterol-enriched foods in Flanders, Belgium." British Journal of Nutrition 105, no. 6 (January 27, 2011): 911–18. http://dx.doi.org/10.1017/s0007114510004411.
Full textCarcea, Marina. "Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder." Foods 9, no. 9 (September 15, 2020): 1298. http://dx.doi.org/10.3390/foods9091298.
Full textDevi, Chingakham Basanti, Kiran Bains, Harpreet Kaur, and Amarjeet Kaur. "Development of Wheatgrass Powder Enriched Health Foods with Enhanced Free Radical Scavenging Activity." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 232. http://dx.doi.org/10.21048/ijnd.2019.56.3.23511.
Full textViktorova, E. P., T. A. Shakhrai, E. V. Lisovaya, and N. N. Kornen. "Algorithm for the development of enriched bakery products using food additives." New Technologies 18, no. 1 (April 25, 2022): 33–39. http://dx.doi.org/10.47370/2072-0920-2022-18-1-33-39.
Full textSkripko, O. V., and N. S. Bodrug. "Creation of Innovative Food Products Based on Soybeans to Ensure Food Security of the Far Eastern Region." IOP Conference Series: Earth and Environmental Science 988, no. 2 (February 1, 2022): 022036. http://dx.doi.org/10.1088/1755-1315/988/2/022036.
Full textMarhunova, A. M., and S. A. Kondratenko. "Innovative and Competitive Potential of Targeted Effectiveness Foods." Vestnik of the Plekhanov Russian University of Economics, no. 1 (February 14, 2022): 203–18. http://dx.doi.org/10.21686/2413-2829-2022-1-203-218.
Full textRidges, Leisa, Rachel Sunderland, Katherine Moerman, Barbara Meyer, Lee Astheimer, and Peter Howe. "Cholesterol lowering benefits of soy and linseed enriched foods." Asia Pacific Journal of Clinical Nutrition 10, no. 3 (September 27, 2001): 204–11. http://dx.doi.org/10.1046/j.1440-6047.2001.00253.x.
Full textLane, Katie Elizabeth, and Emma Derbyshire. "Systematic review of omega-3 enriched foods and health." British Food Journal 116, no. 1 (January 6, 2014): 165–79. http://dx.doi.org/10.1108/bfj-05-2012-0118.
Full textWiseman, Alan, Len F?J Woods, Tim Ridgway, and Helen Wiseman. "Clean-processing strategies in preparation of enriched functional foods." Journal of Chemical Technology & Biotechnology 75, no. 8 (2000): 647–48. http://dx.doi.org/10.1002/1097-4660(200008)75:8<647::aid-jctb291>3.0.co;2-b.
Full textArgyri, Eleni-Anna, Stylianos-Panagiotis Piromalis, Antonios Koutelidakis, Dimitrios Kafetzopoulos, Andreas S. Petsas, Dimitrios Skalkos, Constantina Nasopoulou, Charalampia Dimou, and Haralabos C. Karantonis. "Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities." Applied Sciences 11, no. 12 (June 15, 2021): 5515. http://dx.doi.org/10.3390/app11125515.
Full textPandya, Janam K., Maryssa DeBonee, Maria G. Corradini, Mary Ellen Camire, David Julian McClements, and Amanda J. Kinchla. "Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems." International Journal of Food Science & Technology 54, no. 12 (August 21, 2019): 3196–204. http://dx.doi.org/10.1111/ijfs.14296.
Full textTedjakusuma, F., J. Linggadiputra, A. D. Cahya, and R. Surya. "Development of cricket flour-enriched cookies." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (December 1, 2022): 012092. http://dx.doi.org/10.1088/1755-1315/1115/1/012092.
Full textBordoni, Alessandra, Francesca Danesi, Marco Malaguti, Mattia Di Nunzio, Francesca Pasqui, Magda Maranesi, and Pier Luigi Biagi. "Dietary Selenium for the counteraction of oxidative damage: fortified foods or supplements?" British Journal of Nutrition 99, no. 1 (July 26, 2007): 191–97. http://dx.doi.org/10.1017/s0007114507793911.
Full textPROESTOS, CHARALAMPOS. "Superfoods: Recent Data on their Role in the Prevention of Diseases." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 14, 2018): 576–93. http://dx.doi.org/10.12944/crnfsj.6.3.02.
Full textTurska, Monika, Piotr Paluszkiewicz, Waldemar A. Turski, and Jolanta Parada-Turska. "A Review of the Health Benefits of Food Enriched with Kynurenic Acid." Nutrients 14, no. 19 (October 8, 2022): 4182. http://dx.doi.org/10.3390/nu14194182.
Full textBhardwaj, Kanchan, Agnieszka Najda, Ruchi Sharma, Renata Nurzyńska-Wierdak, Daljeet Singh Dhanjal, Rohit Sharma, Sivakumar Manickam, Atul Kabra, Kamil Kuča, and Prerna Bhardwaj. "Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives." Evidence-Based Complementary and Alternative Medicine 2022 (July 4, 2022): 1–14. http://dx.doi.org/10.1155/2022/8543881.
Full textKuhlmann, Karolin, Oliver Lindtner, Almut Bauch, Guido Ritter, Brigitte Woerner, and Birgit Niemann. "Simulation of prospective phytosterol intake in Germany by novel functional foods." British Journal of Nutrition 93, no. 3 (March 2005): 377–85. http://dx.doi.org/10.1079/bjn20041364.
Full textCorsetto, Paola Antonia, Gigliola Montorfano, Stefania Zava, Irma Colombo, Bergros Ingadottir, Rosa Jonsdottir, Kolbrun Sveinsdottir, and Angela Maria Rizzo. "Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food." Antioxidants 9, no. 3 (March 19, 2020): 249. http://dx.doi.org/10.3390/antiox9030249.
Full textBird, Charles B., Raymond L. Miller, and Brinton M. Miller. "Reveal for Salmonella Test System." Journal of AOAC INTERNATIONAL 82, no. 3 (May 1, 1999): 625–33. http://dx.doi.org/10.1093/jaoac/82.3.625.
Full textGhini, Veronica, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello, and Alessandra Bordoni. "DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins." Nutrients 12, no. 1 (December 27, 2019): 86. http://dx.doi.org/10.3390/nu12010086.
Full textHakalehto, Elias, Terttu Vilpponen-Salmela, Kristiina Kinnunen, and Atte von Wright. "Lactic Acid Bacteria Enriched from Human Gastric Biopsies." ISRN Gastroenterology 2011 (July 20, 2011): 1–4. http://dx.doi.org/10.5402/2011/109183.
Full textNAKAMURA, Hisao, and Minako YOSHIZAWA. "The Japanese Institutional Changes from Special Nutritious Foods to Nutritional Labeling Standard. From Enriched Foods to Nutritional Labeling Foods." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 3 (1997): 248–53. http://dx.doi.org/10.3136/nskkk.44.248.
Full textLi, Danfeng, Lizhen Hou, Miao Hu, Yaxin Gao, Zhiliang Tian, Bei Fan, Shuying Li, and Fengzhong Wang. "Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review." Foods 11, no. 13 (June 24, 2022): 1867. http://dx.doi.org/10.3390/foods11131867.
Full textСтаценко, Екатерина Сергеевна. "The study of consumer opinion towards foods enriched with vegetable protein." Food processing industry, no. 7 (July 1, 2022): 20–24. http://dx.doi.org/10.52653/ppi.2022.7.7.003.
Full textProserpio, Cristina, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, and Ella Pagliarini. "Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food." Antioxidants 9, no. 8 (July 24, 2020): 661. http://dx.doi.org/10.3390/antiox9080661.
Full textPalmer, Biff F., Gates Colbert, and Deborah J. Clegg. "Potassium Homeostasis, Chronic Kidney Disease, and the Plant-Enriched Diets." Kidney360 1, no. 1 (January 8, 2020): 65–71. http://dx.doi.org/10.34067/kid.0000222019.
Full textKinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale, and N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients." Journal of Insects as Food and Feed 1, no. 2 (January 1, 2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.
Full textSantosh Kumar, K., S. Dattamazumdar, and R. Renu. "Development of Millet Based Foods Enriched with Peanuts and Pulses." International Journal of Current Microbiology and Applied Sciences 7, no. 04 (April 10, 2018): 2903–14. http://dx.doi.org/10.20546/ijcmas.2018.704.331.
Full textTAKETANI, Yukiko, Kimihiro KINUGASA, Shuhei FURUKAWA, Hajime NAKAMURA, Ryoko OTSUKI, Hisataka YASUDA, Tuyosi FUJITA, Ken KANZAKI, Hiroshi MASUTANI, and Junji YODOI. "Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods." Bioscience, Biotechnology, and Biochemistry 75, no. 10 (October 23, 2011): 1872–79. http://dx.doi.org/10.1271/bbb.100734.
Full textMeier, M. L., K. D. Hecker, R. K. Newman, and C. W. Newman. "Hypocholesterolemic Effects of Foods Enriched with Barley β-Glucan Concentrate." Journal of the American Dietetic Association 95, no. 9 (September 1995): A10. http://dx.doi.org/10.1016/s0002-8223(95)00390-8.
Full textFinley, John Weldon. "Increased intakes of selenium-enriched foods may benefit human health." Journal of the Science of Food and Agriculture 87, no. 9 (2007): 1620–29. http://dx.doi.org/10.1002/jsfa.2943.
Full textHorrocks, Lloyd A., and Young K. Yeo. "Docosahexaenoic acid-enriched foods: Production and effects on blood lipids." Lipids 34, S1 (January 1999): S313. http://dx.doi.org/10.1007/bf02562329.
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