Search results for " Fortified"
showing 9 items of 29 documents
Strategies to improve vitamin D status in northern European children: exploring the merits of vitamin D fortification and supplementation.
2006
Adequacy of vitamin D in children in Europe has been the focus of a number of investigations. The results of measuring serum levels of 25-hydroxyvitamin D show high prevalence of vitamin D deficiency during the winter with lower prevalence during the summer. National policies on food fortification or individual supplementation with vitamin D have been recently revisited by the individual countries and the European Union as a whole. Optiford is a project managed by a coalition of scientists formed to optimize vitamin D fortification in the northern European Countries, was given the task to decide if food fortification with vitamin D is feasible and to provide a scientific basis for setting t…
Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures
2007
Seventeen commercially available, "ready to drink" fortified beverages consisting of mixtures of fruit juices and milk were analyzed to evaluate their carotenoid profile (including their Z/E stereoisomers) and color during their commercial shelf life. Lightness (L*) was found to be correlated with the content of milk in the mixtures (r= 0.649) whereas red-yellow colors were correlated with the contents of alpha-carotene, beta-cryptoxanthin, and beta-carotene supplied by the fruit. The beverages stored under refrigeration (4 +/- 2 degrees C) showed higher luminosity (L*) and higher saturation of color (C*) and yellowness (b*). Differences (P < 0.05) in the levels of carotenoids were found am…
Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
2015
Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron s…
Nutrient intakes of children aged 1-2 years as a function of milk consumption, cows' milk or growing-up milk.
2012
AbstractObjectiveTo evaluate the nutritional adequacy of diets in early childhood as a function of milk intake, cows’ milk (CM) or growing-up milk (GUM).DesignFrom a cross-sectional food consumption survey, two groups of children aged 1–2 years were defined: Group CM fed exclusively on CM ≥ 250 ml/d and Group GUM fed on GUM ≥ 250 ml/d. Proportions of children at risk of nutrient excess or insufficiency were estimated relative to the French Recommended Daily Allowances, Estimated Average Requirements or Adequate Intakes.SettingParents participating in the survey were recruited from all regions of France by a polling organization. Distribution was adjusted to that of the French population.Sub…
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020
Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …
Study of product repositioning for the Marsala Vergine DOC wine
2017
Italian production of wine is very diversified and Sicily is one of the major regions with regards to quality and quantity of wine. The Marsala is the oldest fortified Sicilian wine, which is very valuable because of its organoleptic qualities and its production process. Marsala wine has been gaining for over a century in the Italian and foreign market, but, after a century of fame, it entered a long phase of decline because of inappropriate producers' decisions and new competitors. The objective of this study is to investigate strengths, weaknesses, opportunities and treats of Marsala Vergine DOC wine for repositioning the product in the market. The focus group and factor analysis were car…
Recovery from Food Waste-Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment
2022
This research was funded by the "IEV Programme de Cooperation Italie-Tunisie 2014-2020, Re-lancer une nouvelle economie (Re-Ne)". EU project code C-5-3.1-39.
Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells
2008
The bioavailability of iron from fortified fruit beverages was estimated by an in vitro system including enzymatic digestion, iron uptake by Caco-2 cells, and ferritin formation determined via an enzyme immunoassay (ELISA). Thus, the aim of the present study was to assess iron bioavailability as influenced by the presence of known dietary promoter and inhibitory factors in fortified fruit beverages containing iron and/or zinc and/or skimmed milk. No negative effect (p > 0.05) derived from micronutrient interaction can be ascribed to zinc supplementation on iron availability. Besides, the presence of caseinophosphopeptides derived from casein hydrolysis during digestion may confer enhancing …
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…