Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations [0.03%]
用于易感人群铁、碘、叶酸和维生素B12输送的四方强化盐
Oluwasegun Modupe,Levente L Diosady
Oluwasegun Modupe
A process for simultaneous delivery of iron, iodine, folic acid, and vitamin B12 through salt as a potential and holistic approach to ameliorate anaemia and reduce maternal and infant mortality is presented. Two approaches for adding folic ...
Leticia F M C Aquino,Juliana M L N de Moura Bell,Joshua L Cohen et al.
Leticia F M C Aquino et al.
The purification of caprine milk oligosaccharides (COS) by membrane filtration has been hampered by the low concentration of target COS and high concentration of lactose. In addition, their molecular weight proximity hinders the recovery of...
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes [0.03%]
烘焙和挤压工艺对糖果产品结构和力学响应差异的量化研究
Saba S Butt,Idris K Mohammed,Vivek Raghavan et al.
Saba S Butt et al.
Extrusion has potential advantages over baking in terms of throughput, asset cost and flexibility. However, it is challenging to achieve through extrusion the "light, crispy" texture of a more traditional baked confectionery. This study com...
Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging [0.03%]
基于高光谱成像技术的快速预测咖啡生豆含水率及油脂含量方法研究
Nicola Caporaso,Martin B Whitworth,Stephen Grebby et al.
Nicola Caporaso et al.
Hyperspectral imaging (1000-2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned using a "pus...
An Integrated Bioprocess to Recover Bovine Milk Oligosaccharides from Colostrum Whey Permeate [0.03%]
一种从初乳透出液中回收牛乳低聚糖的集成生物工艺
Juliana M L N de Moura Bell,Joshua L Cohen,Leticia F M C de Aquino et al.
Juliana M L N de Moura Bell et al.
A major challenge in isolating oligosaccharides from dairy streams is to enrich oligosaccharides while simultaneously reducing the content of simple sugars (mono- and disaccharides) that do not possess the desired prebiotic functions. An in...
T E Moxon,O Gouseti,S Bakalis
T E Moxon
An in silico model has been developed to investigate the digestion and absorption of starch and glucose in the small intestine. The main question we are aiming to address is the relative effect of gastric empting time and luminal viscosity ...
Shivangi Kelkar,Carol J Boushey,Martin Okos
Shivangi Kelkar
Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are te...
Imaged based estimation of food volume using circular referents in dietary assessment [0.03%]
基于圆形参照物的饮食评估中的图像食品体积估算方法
Wenyan Jia,Yaofeng Yue,John D Fernstrom et al.
Wenyan Jia et al.
Measuring food volume (portion size) is a critical component in both clinical and research dietary studies. With the wide availability of cell phones and other camera-ready mobile devices, food pictures can be taken, stored or transmitted e...