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Background: Biomarkers of macronutrient intake are lacking. Controlled human feeding studies that preserve the normal variation in nutrient and food consumption are necessary for the development and v...
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
Background: The adverse relation between dietary trans fatty acid (TFA) intake and coronary artery disease risk is well established. Many countries in the European Union (EU) and worldwide have implem...
Antioxidant potential and composition of phenolic compounds were studied in pure bee products (beebread – BB, bee pollen – BP) and in their mixtures with honey and vegetable oils [sea buckthorn (SBO),...
Background: Parenteral nutrition is central to the care of very immature infants. Current international recommendations favor higher amino acid intakes and fish oil–containing lipid emulsions.
Even stringent adherence to a reduced-calorie diet often results in suboptimal weight loss, partly because of declines in resting energy expenditure (REE) that are disproportionately greater than woul...
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated m...
The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in various categories of food commodities, e.g. breakfast cereals, chocolates and biscui...
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...
A simple, reliable, and rapid RP-LC method has been developed for the determination of patulin in commercial baby foods from Turkish markets. Solid phase extraction and liquid chromatography with ph...
Background: Food fortification is one approach for addressing anemia, but information on program effectiveness is limited.
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food sa...
We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not...
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...

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