Cargando…

Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12

Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hemery, Youna M., Fontan, Laura, Laillou, Arnaud, Jallier, Vincent, Moench-Pfanner, Regina, Avallone, Sylvie, Berger, Jacques
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928326/ https://www.ncbi.nlm.nih.gov/pubmed/31891158 http://dx.doi.org/10.1016/j.fochx.2019.100076

Ejemplares similares

A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency
por: Souganidis, Ellie, et al.
Publicado: (2013)

Optimizing health and nutrition status of migrant construction workers consuming multiple micronutrient fortified rice in Singapore
por: Hannes, Femke, et al.
Publicado: (2023)

Intra-Individual Double Burden of Overweight and Micronutrient Deficiencies among Vietnamese Women
por: Laillou, Arnaud, et al.
Publicado: (2014)

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
por: Martínez-Martín, Iván, et al.
Publicado: (2023)

Stability of Vitamin A, Iron and Zinc in Fortified Rice during Storage and Its Impact on Future National Standards and Programs—Case Study in Cambodia
por: Kuong, Khov, et al.
Publicado: (2016)

An Assessment of the Impact of Fortification of Staples and Condiments on Micronutrient Intake in Young Vietnamese Children
por: Laillou, Arnaud, et al.
Publicado: (2012)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

Quality of Vegetable Oil Prior to Fortification Is an Important Criteria to Achieve a Health Impact
por: Andarwulan, Nuri, et al.
Publicado: (2014)

Hypovitaminosis D and Mild Hypocalcaemia Are Highly Prevalent among Young Vietnamese Children and Women and Related to Low Dietary Intake
por: Laillou, Arnaud, et al.
Publicado: (2013)

The Economic Burden of Malnutrition in Pregnant Women and Children under 5 Years of Age in Cambodia
por: Moench-Pfanner, Regina, et al.
Publicado: (2016)

Improvement of the Vietnamese Diet for Women of Reproductive Age by Micronutrient Fortification of Staples Foods and Condiments
por: Laillou, Arnaud, et al.
Publicado: (2012)

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
por: Sayed-Ahmad, Bouchra, et al.
Publicado: (2018)

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
por: Rusu, Iulian Eugen, et al.
Publicado: (2021)

Iron, Zinc, Folate, and Vitamin B-12 Status Increased among Women and Children in Yaoundé and Douala, Cameroon, 1 Year after Introducing Fortified Wheat Flour
por: Engle-Stone, Reina, et al.
Publicado: (2017)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Prevalence of low folate deficiency after wheat flour supplementation – should we still measure serum folate?
por: Godoy, Alejandro, et al.
Publicado: (2018)

Micronutrient Deficits Are Still Public Health Issues among Women and Young Children in Vietnam
por: Laillou, Arnaud, et al.
Publicado: (2012)

Effects of packaging and ripeness on plantain flour characteristics during storage
por: Honfo, Fernande G., et al.
Publicado: (2022)

Equity in access to fortified maize flour and corn meal
por: Zamora, Gerardo, et al.
Publicado: (2014)

Rapid Method for Quantification of Iron (Fe(+3)) from Ferrazone (NaFe-EDTA) in Fortified Wheat Flour
por: Ahmad, Tauqeer, et al.
Publicado: (2023)

Folate deficiency and utilization of folic acid fortified flour among pregnant women attending antenatal clinic at Pumwani Maternity Hospital, Kenya, 2015
por: Mgamb, Elizabeth, et al.
Publicado: (2017)

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
por: Ribeiro, Ana Ramalho, et al.
Publicado: (2021)

Coverage and Seasonality Use of Fortifiable Maize Flour in Morogoro, Tanzania
por: Rosenthal, Jorge, et al.
Publicado: (2022)

Hermetic storage of wheat and maize flour protects against red flour beetle (Tribolium castaneum Herbst)
por: Yan, Yan, et al.
Publicado: (2017)

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
por: Kaur Sidhu, Manwinder, et al.
Publicado: (2020)

The Potential Contribution of Fortified Maize Flour, Oil, Rice, Salt, and Wheat Flour to Estimated Average Requirements and Tolerable Upper Intake Levels for 15 Nutrients in 153 Countries
por: Pachón, Helena, et al.
Publicado: (2021)

Wheat and Flour
Publicado: (1876)

Wheat and Flour
por: Holbrook, M. L.
Publicado: (1876)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
por: Mellado-Ortega, Elena, et al.
Publicado: (2017)

Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
por: Yang, Wen, et al.
Publicado: (2022)

Whole Wheat Flour
Publicado: (1875)

Entire Wheat Flour
Publicado: (1884)

Entire Wheat Flour
Publicado: (1884)

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
por: Monteiro, Maria Lúcia G., et al.
Publicado: (2016)

Fortified blended flour supplements displace plain cereals in feeding of young children
por: Cliffer, Ilana R., et al.
Publicado: (2020)

Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours
por: Raja, Waseem Hussain, et al.
Publicado: (2014)

Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
por: Spina, Alfio, et al.
Publicado: (2019)

Comparing two simplified questionnaire‐based methods with 24‐h recalls for estimating fortifiable wheat flour and oil consumption in Mandaluyong City, Philippines
por: Friesen, Valerie M., et al.
Publicado: (2023)

Nickel-Embedded Carbon Materials Derived from Wheat Flour for Li-Ion Storage
por: Ding, Wen, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_05oc9t4194lv6oo7iaoev87loc