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Πλοήγηση ανά Θέμα "Food, Fortified"

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    • Effect of different iron compounds on wheat and gluten-free breads 

      Kiskini, A.; Kapsokefalou, M.; Yanniotis, S.; Mandala, I. (2010)
      Background: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form ...

    • Use of Fortified Bread for Addressing Vitamin D Deficiency 

      Iossifidis S., Vaiou M., Challa A., Migdanis A., Migdanis I., Moula A.I., Papageorgiou M., Kokkinos G., Deligiorgis D., Varitimidis S.E., Malizos K.N., Moulas A.N. (2021)
      Vitamin D deficiency due to inadequate sun exposure and/or inadequate intake from food is very common worldwide, consisting a major public health problem. As prolonged exposure to ultraviolet radiation involves risks, food ...

    • Use of Vitamin D Bolus in Fortified Juice for Improving Vitamin D Status in Children with Cerebral Palsy 

      Karagiannis A., Nisiotou J., Challa A., Moulas A.N. (2021)
      Children with cerebral palsy (CP) are at risk of poor nutrition due to a number of factors. Feeding, eating, drinking, and swallowing (FEDS) problems are common in these children and may result in protein-calorie malnutrition ...