Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets.
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Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beveragesFood-Based Interventions to Modify Diet Quality and Diversity to Address Multiple Micronutrient DeficiencyZinc status and its association with the health of adolescents: a review of studies in IndiaReview: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortificationComplementary Feeding: Review of Recommendations, Feeding Practices, and Adequacy of Homemade Complementary Food Preparations in Developing Countries - Lessons from EthiopiaPlant-Based and Plant-Rich Diet Patterns during Gestation: Beneficial Effects and Possible ShortcomingsThe contribution of transgenic plants to better health through improved nutrition: opportunities and constraintsElevating optimal human nutrition to a central goal of plant breeding and production of plant-based foodsRelationship of maternal knowledge of anemia with maternal and child anemia and health-related behaviors targeted at anemia among families in Indonesia.Zinc supplementation reduced DNA breaks in Ethiopian women.The potential for zinc stable isotope techniques and modelling to determine optimal zinc supplementation.Trends in dairy and non-dairy probiotic products - a review.Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals.Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.Antioxidative responses during germination in quinoa grown in vitamin B-rich medium.Development of a nutrient-dense complementary food using amaranth-sorghum grains.Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage.Harnessing Finger Millet to Combat Calcium Deficiency in Humans: Challenges and Prospects.Vitamin B1 diversity and characterization of biosynthesis genes in cassava.Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice.Bioavailability of transgenic microRNAs in genetically modified plants.The opportunity cost of animal based diets exceeds all food losses.
P2860
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P2860
Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets.
description
2007 nî lūn-bûn
@nan
2007 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Traditional food-processing an ...... utrients in plant-based diets.
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Traditional food-processing an ...... utrients in plant-based diets.
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Traditional food-processing an ...... utrients in plant-based diets.
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type
label
Traditional food-processing an ...... utrients in plant-based diets.
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Traditional food-processing an ...... utrients in plant-based diets.
@en
Traditional food-processing an ...... utrients in plant-based diets.
@nl
prefLabel
Traditional food-processing an ...... utrients in plant-based diets.
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Traditional food-processing an ...... utrients in plant-based diets.
@en
Traditional food-processing an ...... utrients in plant-based diets.
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P356
P1433
P1476
Traditional food-processing an ...... utrients in plant-based diets.
@en
P2093
Christine Hotz
Rosalind S Gibson
P304
P356
10.1093/JN/137.4.1097
P407
P577
2007-04-01T00:00:00Z