About one-third of the world population is suffering from iron deficiency. Delivery of iron
through diet is a practical, economical, and sustainable approach. Clinical studies have …

Food fortification has been used for many years to combat micronutrient deficiencies; the
main challenge with food fortification is the combination of a bioavailable, affordable …

Aligning with sustainable food system development, in this study, date seeds derived
compounds were utilized as functional ingredient to formulate value-added biscuits …

Abstract The bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after
submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of …

Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers
color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial …

Iron is an important micronutrient required for a number of biological processes including
oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key …

Global suffering from COVID-19 has necessitated augmenting the immunity systems of
humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified …

The nutritional quality and bioactive potential of breads made with partial replacement of
refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole …

Addressing global hidden hunger, particularly in women of childbearing age and children
under five, presents a significant challenge, with a focus on iron (Fe) and zinc (Zn) …

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting
its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity …