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RISTriple Fortification of salt with Iodine, vitamin A and Encapsulated iron compounds: Stability and bioavailibility
Iron, vitamin A and the iodine deficiency disorders affect 30% of the global population. These deficiencies often coexist in children in developing countries. Salt is on of the few regularly purchased food items and could be a good fortification...
The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils
Skim milk, milk fat, cumin powder, olive and fish oils used to produce fortified feta cheese with 8.4% mixed fat and its chemical, textural and sensory analyses compared with control or low only milk fat (again at 8.4%)feta ...
Use of micellar casein concentrate for Greek style yogurt manufacturing: Effects on processing and product properties
Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification
by glycerol distearate. Lycopene release in gastrointestinal condition was studied by the dialysis bag method. To evaluate nanocarrier’s potential for food fortification, developed lycopene-loaded nanocarriers were added to orange drink. Results of sensory...
ω3 fatty acid profile of broiler chickens fed levels of flaxseed during finisher period
The purpose of this study was to find the optimum level of ground flaxseed to fortify broiler meat and fats with ω3 fatty acids (FA). In a completely randomized design, 360 day-old male Ross 308 broiler chickens were ...
Determination of folate/folic acid level in milk by microbiological assay, immuno assay and high performance liquid chromatography
Maximal Covering Location Problem with Different Levels of interdiction
In this paper we introduce an interdiction problem for a maximal covering location problem in which an interdictor can attack each facility in different levels. The system includes real and dummy facilities in candidate ...
Development of spreadable halva fortified with soy flour and optimization of formulation using mixture design
A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and mono- and diglycerides addition on the emulsion stability (ES), ...