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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 154 for “"Fortified"”.
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Assessing calcium absorption from fortified soymilk and fermented fortified soymilk in osteopenic post menopausal women
… were to assess the calcium absorption of calcium fortified soymilk (CFSM) compared to cows’ milk in post menopausal women, and to investigate ways of optimising the calcium bioavailability from commercially available CFSM. The project consisted of two parts: in vitro studies and the in vivo …
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Masquerade detection using fortified naive Bayes
<p>Insider threat detection is still a relatively new area of study in Computer Science. Perhaps the most thoroughly researched topic is in the area of masquerade detection. A masquerader is someone posing as a specific legitimate user when they are really another person. Several different ways of …
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Extrusion Processing of Protein-Fortified Half-Product Snacks
… of extrusion technology to produce soy protein-fortified half-product snacks with good texture and superior nutritional profile.
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Prevention of Iron-Polyphenol Complex Formation in Iron Fortified Tea
… technique has been developed for producing iron fortified tea based on a comprehensive framework for understanding the formation and inhibition of iron-polyphenol complexes in the presence of black tea polyphenols. This tea maintains its visual acceptability while providing iron in a bioavailable …
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
… research was conducted to develop a maize-based fortified bakery snacks based on a traditional Nigerian snacks (kokoro). Blends of Kokoro snack samples were produced by fortification of maize flour -fibersol-2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, …
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Prediction of Methionine Retention During the Extrusion Processing of Fortified Soybean Systems
Successful methionine fortification of soy can enhance the nutritional quality of soy proteins. Methionine, however, is highly sensitive to processing conditions, hence the need for kinetic studies to optimize its retention. To establish general kinetic models, it is critical to determine the …
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Antioxidant Protection of an Omega-3 Fatty Acid Fortified Dairy-Based Beverage
… processed extended shelf-life omega-3 fatty acid fortified dairy-based beverages with fat contents mimicking whole milk (3.25%). Oxidation of the lipids in the formulated beverages was investigated during storage for 35 days at 4 °C using GC/MS analysis, conjugated diene analysis, and headspace …
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Evaluation of silver nanoparticle-fortified biochar as a reactive filter media for irrigation water disinfection
Despite increased governmental efforts, foodborne illnesses persist as a major risk to public health in the United States. With increasing demand for fresh vegetables and produce, contaminated crops are one of the most common sources of foodborne illnesses. One common crop contamination pathway is …
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A paper-based, smartphone assisted assay for detection and quantification of iron in fortified foods
… interfaces with a smartphone to quantify iron in fortified foods. The dissertation will accomplish the aforementioned objective using mixed-methods chapters. The first study will identify the gap in low-resource sensor research published within the last 20 years with a systematic review. The …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
The effects of incorporating pearl millet (<u>Pennisetwn americanum</u> (L.) Leeke) flour into wheat (<u>Triticum aestivum</u> L.) flour along with vital wheat gluten were evaluated. Bread was made from wheat flour (control) and composite flours of 30%, 4O%, and 50% pearl millet Flour replacement …
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The availability of calcium from various commercial sources of calcium carbonate and fortified food products
… of various food systems was also examined. Fortified orange juice and yogurt samples were found to contain a quantity of available calcium comparable to that found in milk. It was concluded that both of these approaches are reasonable for increasing calcium intakes in individuals with normal …
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The bioavailability of folic acid in pectin - coated fortified rice in humans using stable isotope techniques
… protection against folate processing losses in fortified rice, in particular pectin (Shrestha, 2003). However, pectin, an indigestible fibre, may entrap or bind added folate, decreasing its absorption efficiency. Healthy volunteers (n=26, 18-39 yrs) received oral 400μg [13C5]PteGlu doses in …
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Development of fortified blended food and the effect of selected parameters on its composition and functionality
Fortified Blended Food (FBF) is a category of ‘specialized nutritious food’ supplied by the World Food Programme (WFP) to reduce the risk of malnutrition in food-insecure regions. Super cereal plus (SCP) is a FBF prepared by dry blending heat-treated, dehulled cereal (wheat, corn or rice), dehulled …
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High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values
Digitized by Kansas Correctional Industries
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The development of a questionnaire to test dietitians' practices and knowledge with regard to dietary supplements and fortified foods
To develop a questionnaire for evaluating dietitians' knowledge and practices with regard to the use of dietary supplements. A cross-sectional validation study was carried out in two phases, namely 1) questionnaire planning and development and 2) test evaluation. The study sample comprised 48 …
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Development of meat products fortified with omega-3 rich oil obtained from fish by-products by supercritical carbon dioxide extraction
Los beneficios para la salud de los ácidos grasos Omega-3 son conocidos y muy bien valorados por los consumidores, quienes han incorporado a su dieta habitual alimentos enriquecidos con estos ácidos, elevando su demanda. Convertir un embutido tan convencional como una salchicha, en una gran fuente …
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A biscuit fortified with iron, iodine and B-carotene as a strategy to address micronutrient deficiencies in primary school children
… of this research was to evaluate a micronutrient-fortified biscuit as a strategy to address micronutrient deficiencies in primary school children from a poor rural community. The research comprised three phases. During the first phase the effect of a biscuit fortified with iron, iodine, and …
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Effects of feeding sprouted Sorghum (Sorghum bicolor) diets fortified with exogenous enzymes on egg production of red and white amberlink layers
… feeding sprouted sorghum (Sorghum bicolor) diets fortified with exogenous enzymes on egg production by Red and White Amberlink layers. Egg production by 216 Red and White Amberlink layers which were 16 weeks into production was evaluated over a six-week period. The layers were housed in a …
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National food consumption surveys: micronutrient intakes and the role of fortified foods in the diets of Irish pre-school children and adults
… and adults (18-64 years) and the role that fortified foods (FFs) play in the diets of these population groups. Dietary intake data were collected as part of the National Pre-school Nutrition Survey (NPNS) (2010-2011) and the National Adult Nutrition Survey (NANS) (2008-2010) using 4-day food …
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