ライフサイエンスコーパス: fortify

1 The fortified 0.3mg/g of ATE powder showed that increasing A

2 ailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type coo

3 Our results fortify a model wherein toxicity of mutant spastin prote

4 transitional form in turtle evolution, thus fortifying a 40-million-year extension to the turtle ste

5 Bacterial cells are fortified against osmotic lysis by a cell wall made of p

6 lon is widely associated with the quality of fortified aged wines, and has also been linked to premat

7 We found good repeatability in fortified and incurred muscle samples, with RSDs ranging

8 olic compounds in the production of sfursat, fortified and passito wines.

9 at presentation (54.6% vs 67.7%, P = .006), fortified antibiotic prescription (29.7% vs 53.9%, P < .

10 at presentation (54.6% vs. 67.7%, p=0.006), fortified antibiotic prescription (29.7% vs. 53.9%, p<0.

11 92.3%) and 30 of 39 (76.7%) received topical fortified antibiotics.

12 tandard correction, respectively), for wines fortified at 3 concentration levels.

13 Recoveries of AOZ and AMOZ from muscle fortified at levels of 0.5-2 ng/g ranged from 98% to 114

14 Milk products fortified at the higher level reached on average 54-136%

15 le-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively.

16 cellular organisms against infections and to fortify barrier surfaces.

17 ricytes, smooth muscle cells, and a collagen-fortified basement membrane.

18 ed as functional food ingredients to produce fortified beverages.

19 Reported receipt of both fortified blended foods (12.8%) and micronutrient powder

20 with micronutrients, for the development of fortified blended foods (FBFs) for humanitarian distribu

21 at (5.8%) at the concentrations specified in fortified blended foods as outlined by the World Food Pr

22 , a Sonic Hedgehog (Shh) mimetic in order to fortify blood brain barrier (BBB) and dampen leukocyte e

23 arose earlier in the evolution of animals to fortify body barriers, and in mammals they often develop

24 Danish families who were given vitamin D(3)-fortified bread and milk or placebo for 6 mo during the

25 adiation and supplementation by vitamin D(3)-fortified bread and milk.

26 ed vitamin D and consumption of vitamin D(3)-fortified bread and milk.

27 tions after 6-mo consumption of vitamin D(3)-fortified bread and milk.

28 onsumption of cholecalciferol (vitamin D(3))-fortified bread and milk.

29 reas of extracts obtained after digestion of fortified bread and the significant reduction of free am

30 Time-intensity evaluation revealed inulin-fortified bread had the lowest firmness and chewiness wi

31 The quality of fortified bread is strongly affected by phenolic compoun

32 Hence fortified bread prepared from pomelo fruit segment is re

33 with less dryness, whereas resistant starch-fortified bread showed the highest intensity of these de

34 All fortified breads decreased triglyceride levels and alani

35 y temporal dynamics of sensory attributes of fortified-breads.

36 hich perforated despite coverage with hourly fortified broad-spectrum topical antibiotic therapy.

37 The resulting fortified brown rice showed improved textural properties

38 The tests on fortified butter samples showed recovery values of 72% f

39 llowed international guidelines and employed fortified butter samples.

40 rcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated.

41 The biofilms of Enterobacteriaceae are fortified by assembly of curli amyloid fibres on the cel

42 Fortified by the discovery of this new scaffold, we soug

43 served in the ADEP-ClpP crystal structure is fortified by transannular hydrogen bonding and can be fu

44 All cells of terrestrial plants are fortified by walls composed of crystalline cellulose mic

45 i-inflammatory and antidiabetic potential of fortified cakes were significantly higher than those of

46 eceiving moxifloxacin alone, 20.8% receiving fortified cefazolin and fortified tobramycin together, a

47 uniform but readily reversed G1 arrest, its fortified cell walls, heat tolerance, and longevity.

48 , promotes tolerance to abiotic stresses and fortifies cells to withstand the forces associated with

49 gests that CFBs containing iron (e.g., meat, fortified cereal) help maintain adequate iron status or

50 gests that CFBs containing zinc (e.g., meat, fortified cereal) support zinc status in the first year

51 ferent amounts of meat, meat instead of iron-fortified cereal, or types of CFBs with different fats o

52 hanced in vegetarian diets by consumption of fortified cereals and milk, by consumption of leavened w

53 Recoveries of fortified cereals ranged between 76-108% and 77-114% at

54 ing pH-shift processing was studied using Hb-fortified cod mince.

55 e antioxidant fractions but also some of the fortified compounds could be used for food and pharmaceu

56 ely influenced functional characteristics of fortified cookies and their preservation.

57 Fortified cookies received satisfactory sensory acceptan

58 Tea-fortified cookies showed considerably higher contents of

59 ing ready-to-use supplemental food (RUSF), a fortified corn-soy blend (CSB+) with a daily multiple mi

60 ortified with small fish, against 2 existing fortified corn-soy blend products, CSB+ (purely plant ba

61 Fortified cornmeal method recoveries from 0.1-30.0mug/g

62 WO-TAGs compared to non-encapsulated and non-fortified counterparts.

63 Fortified cow milk is a material contributor of vitamin

64 uantification of vitamin C in commercial and fortified cow-milk-based formulae and foods for infants

65 for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality.

66 howed a good overall acceptance of black tea fortified CSB.

67 Fortified dairy products induce more favorable changes i

68 The growing trends of theoretically-fortified design and intracellular application are point

69 we determined the effects of a grape powder-fortified diet (3% or 5%) on skin carcinogenesis.

70 Corn Soya Blend (CSB) Plus is a fortified dietary supplement used to help Cambodian wome

71 biscuits and bread, which were produced from fortified dough and processed under pilot plant conditio

72 While wheat flour is commonly fortified during processing, an attractive and more sust

73 antioxidant type on the stability of lutein-fortified emulsions prepared using quillaja saponin was

74 he physical and chemical stability of lutein-fortified emulsions was investigated.

75 ncreases iron absorption in humans from FePP-fortified extruded rice grains.

76 o noodles that were similarly processed with fortified FA.

77 assigned to receive a daily portion of zinc-fortified filtered water delivering 2.8 mg Zn (Zn+filter

78 e needed to assess the effectiveness of zinc-fortified filtered water on diarrhea and growth.

79 Thiamine-fortified fish sauce has the potential to prevent infant

80 e control group, women who consumed thiamine-fortified fish sauce through pregnancy and early lactati

81 ive: To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine

82 orn-soy blend (CSB++); 3) locally processed, fortified flour (Misola); or 4) locally milled flours pl

83 tary staples was variable, whereas use of FA-fortified flour in corn masa tortillas increased with po

84 A new ration containing micronutrient-fortified flour without increased caloric content of the

85 beans are alternatives to obtaining mineral fortified flours that could be used as ingredients in th

86 estigate the content of iron in 14 brands of fortified flours.

87 during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration.

88 r group has been compiling and updating a FA fortified food composition database.

89 nd 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried s

90 Food and fortified food products were effective in increasing bir

91 ntion as follows: 1) counseling, 2) food and fortified food products, or 3) a combination (counseling

92 has motivated food researchers to develop AA-fortified food products.

93 ely driven by the growing demand for protein-fortified food products.

94 various diseases, but could be rectified via fortified food stuffs or supplementation.

95 for the measurement of total phytosterols in fortified food was developed and tested using gas chroma

96 ilability, which important for the design of fortified food, beverages, and nutraceutical products.

97 d alternative to animal protein into protein-fortified food.

98 Iron nanoformulations have been proposed to fortify food and feed to address these issues.

99 the process or processing equipment, for bio-fortifying food products containing pork skin.

100 pilot study the vitamin D concentrations of fortified foods (n=29; follow-on formula, baby porridge,

101 0) nmol/L in consumers with a high intake of fortified foods (P < 0.001), with further nonsignificant

102 life, the actual vitamin D concentration of fortified foods and dietary supplements may deviate from

103 The use of label information for fortified foods and dietary supplements may result in in

104 itamin D content ranged from 50% to 153% for fortified foods and from 8% to 177% for supplements.

105 Mean daily intake of folic acid from fortified foods and supplements was 109 mug (range: 0-76

106 Folic acid and vitamin B-12 from fortified foods and supplements were estimated by using

107 e (including food folate and folic acid from fortified foods and supplements) or other one-carbon nut

108 The consumption of voluntarily fortified foods and/or supplement use was associated wit

109 Fortified foods are often helpful in meeting recommendat

110 The consumption of folic acid through fortified foods at low, medium, and high levels of expos

111 Fortified foods can reduce iron deficiency, but whether

112 This database is a useful tool to manage FA fortified foods data but it is necessary to continuously

113 form, is present in dietary supplements and fortified foods in an oxidized synthetic form (folic aci

114 r sterol determination in a range of complex fortified foods including milk, cheese, fat spreads, oil

115 The determination of iron in fortified foods is mandatory by many global regulatory a

116 Pathways by which supplementation with fortified foods may enhance dietary diversity, such as a

117 ts through the careful selection of foods or fortified foods or the use of supplements can help ensur

118 The amount of iron in fortified foods was satisfactorily determined by using a

119 For liquid fortified foods, inulin at the level of 0.3+/- 0.1g/100m

120 es of folic acid, both as supplements and as fortified foods, was completed face to face with parents

121 can highly improve the nutritional value of fortified foods.

122 ficant number of folic acid (FA) voluntarily fortified foods.

123 d in the market both in vitamin pills and in fortified foods.

124 To nutritionally fortify GF bread, dietary fibres from milling and fruit

125 The oxidation potential of iron fortified goat and cow milks and casein phosphopeptides

126 ight peptide powders that could be used as a fortifying health ingredient, especially in beverages.

127 Preterm infants fed fortified human milk (HM) grow more slowly than those fe

128 for the three Hg species in the analysis of fortified human urine samples at 1, 2, and 5 ng Hg g(-1)

129 However, calcium and vitamin D(2) when fortified in combination, the iron and zinc bioavailabil

130 Corresponding bias reductions were fortified in comparison with the social bias not externa

131 investigate whether vitamin D2 or vitamin D3 fortified in juice or food, at a relatively low dose of

132 Enriched cereal-grain products have been fortified in the United States for >20 y to improve fola

133 e supernatant of centrifuged apple puree was fortified in vitamin C, and degradation was followed wit

134 ed evidence suggests that type and amount of fortified infant cereal does not favorably or unfavorabl

135 The results for fortified infant formula, a certified reference material

136 s, dairy products, legumes, offal, fish, and fortified infant formula.

137 ible tissues from the treated wastewater and fortified irrigation treatments were in the range of 0.0

138 es will prevent the axon from retracting and fortify it to grow through inhibitory molecules associat

139 ontrolled release study was conducted with a fortified kefir sample containing freeze-dried capsules.

140 Relative recoveries at fortified levels of 0.2 and 1 mug L(-1) were in the rang

141 demonstrated utility as diagnostic tools and fortifying machineries for the mammalian immune system.

142 The evolution of monovarietal fortified Madeira wines forced-aged by traditional therm

143 rtified water (65.9%; 42.2, 102.4) than from fortified maize (9.1%; 6.0, 13.7; P < 0.001).

144 given 20 min before or together with an iron-fortified maize meal and 2) assess iron absorption from

145 interaction between phytase and RUTF.In iron-fortified maize-based meals, the addition of lipids more

146 hieved using calibration plots obtained from fortified meat samples.

147 ed for preparation of multiple micronutrient fortified milk and also to study its interaction with ir

148 We aimed to evaluate whether a multinutrient-fortified milk drink (MFMD) could enhance the effects of

149 isolation and determination of vitamin D2 in fortified milk samples by HPLC.

150 In multiple micronutrient fortified milk, the bioavailability of both calcium+vita

151 n D-re-assembled casein micelles and control fortified milks after 21days of refrigerated storage wit

152 drial respiratory chain complexes (MRCs) and fortifies MRC activity and architecture, including Compl

153 Fortifying noodle flour with free L-5-MTHF produced the

154 e is effective to produce a stable folate in fortified noodles, a staple food for Asian populations t

155 ides evidence that the popularization of CBD-fortified or CBD-labeled health products and CBD-associa

156 fate decisions that include MNT's ability to fortify or weaken MYC's oncogenic potential depending on

157 nted method to the analysis of extracts from fortified oral fluid samples demonstrates the feasibilit

158 The GI of unfortified and fortified parboiled rice samples was in the range of 56-

159 Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown

160 Elevation of these parameters in fortified pasta was accompanied by an augmentation of it

161 tritional features of protein fortifiers and fortified PDHM intended for nutrition of preterm infants

162 mature infant, bovine BCMs still occurred in fortified PDHM; the human BCMs 3, 7, 8 and 9 formed.

163 Redesigning lignin, the aromatic polymer fortifying plant cell walls, to be more amenable to chem

164 were applied to the analysis of fluopyram in fortified plums and grapes of four different varieties a

165 (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standa

166 gured with glass zinc plates to produce zinc-fortified, potable water.

167 A low-energy, fortified product improved the linear growth of young ch

168 LC analysis to quantify the CoQ10 present in fortified products (100mg/g).

169 lyphenols, which can be useful for designing fortified products with desirable bioactivity.

170 tamin losses can occur during the storage of fortified products.

171 are commonly added by manufacturers to some fortified products.

172 l for application as a food additive in iron-fortified products.

173 The fortified puree had a two-fold higher reducing capacity

174 t protein glycation greatly increased in the fortified purees.

175 of QS molecules, influence host defense and fortify resistance in Arabidopsis thaliana against bacte

176 bioaccessiblity of Fe and FA in the unmilled fortified rice were in the range of 57.6-65.8%, and 55.1

177 bled when CA/TSC was extruded with FePP into fortified rice, resulting in iron bioavailability compar

178 nd cooking stability, and bioavailability of fortified rice.

179 pared to Fe (14.7-32.1%) and FA (13.5-27.5%) fortified rice.

180 nium and phenoxypropionic acid herbicides in fortified river water as well as drinking water (at leve

181 l, for example, to quantify iodine levels in fortified salt.

182 f HNE detected in regular canola oil and the fortified sample was at 5.7 and 2.5mug/g, respectively.

183 e analytical parameters calculated analyzing fortified samples confirm the reliability of the propose

184 The extraction efficiency for fortified samples ranged from 89.2 to 96.8%, with RSDs l

185 The analysis of fortified samples showed very good and similar recoverie

186 Limits of detection calculated on fortified samples were 20 ug kg(-1) for lasalocid, 15 ug

187 ecoveries and coefficients of variation from fortified samples were within standard values.

188 evere over recovery (p<0.05) observed in all fortified samples, a challenge that MRM-transition could

189 The optimized method was validated with fortified samples, reaching an average recovery of 91% a

190 otanical sources, 2 sweetener syrups and 228 fortified samples.

191 Our data fortify sequential Top1 cleavage as the mechanism for ri

192 he analysis of powdered milk, lyophilized Se-fortified sheep milk, and ERM-BD151 skimmed milk powder.

193 h (RS) was 54.96% for NUTRIOSE (15%)+GG (1%) fortified SPF noodles and 53.3% for NUTRIOSE (5%)+GG (0.

194 oodles and 53.3% for NUTRIOSE (5%)+GG (0.5%) fortified SPS noodles, as against 33.8% and 40.68%, resp

195 iratory presentations increasing by 52% with fortified SQ-LNS (adjusted IRR 1.52; 95% CI: 1.01, 2.30;

196 of 3 (1) supplementation with micronutrient-fortified SQ-LNS for 12 wk (MMN-12), (2) supplementation

197 -12), (2) supplementation with micronutrient-fortified SQ-LNS for 6 wk followed by unfortified SQ-LNS

198 Prescribing micronutrient-fortified SQ-LNS to ill children presenting for primary

199 Despite accounting for FA-fortified staple foods, 9-33% of women of childbearing a

200 ldren, who may consume smaller quantities of fortified staple foods.

201 e than 80 countries to establish programs to fortify staple foods with folic acid to prevent neural t

202 Fiber-fortified surimi gels were set at 90 degrees C.

203 A fortified sweet wine (FSW) was also obtained: the macera

204 The second one, a fortified sweet wine aged in oak barrels (GFSW).

205 The Gram-negative bacterial outer membrane fortifies the cell against environmental toxins includin

206 ys in which a viral member of the microbiota fortifies the intestinal barrier during chemical injury

207 the presence of neutrophils at steady state fortifies the lymph node in case of an infection dissemi

208 The unique domain architecture of NgrRnl fortifies the theme that RNA ligases have evolved many t

209 Yhc1 Arg21 fortifies the U1*5'SS complex via contacts with SmD3 res

210 covalently modified with triazole moiety to fortify the antimicrobial and antibiofilm activities.

211 Our findings fortify the case for the Trl1 kinase as an antifungal ta

212 pe tannin addition prior to fermentation can fortify the level of these compounds.

213 s a versatile new approach with potential to fortify the otherwise vulnerable adhesive-based interfac

214 Collaborative efforts that fortify the subspecialty of transplant nephrology will u

215 e viruses have evolved diverse strategies to fortify their capsids, such as non-covalent binding of a

216 To fortify their cytoplasmic membrane and protect it from o

217 Many Enterobacteriaceae fortify their outer membrane with cationic amine-contain

218 nutritional aspects of plants as well as in fortifying them against abiotic stress.

219 f the sensory values of plant components and fortifying them with selected components.

220 ith sufficient statistical power may further fortify these findings.

221 These results will be used to fortify this innovative and promising product in the are

222 by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/aci

223 These results reveal checkpoints that fortify TLR responses against aberrant B cell proliferat

224 one, 20.8% receiving fortified cefazolin and fortified tobramycin together, and 12.5% receiving forti

225 and 12.5% receiving fortified vancomycin and fortified tobramycin, although other antibiotics were us

226 In the fortified tomato purees, the solubility of proanthocyani

227 The recovery of vitamin D2 in fortified toned milk by the proposed method ranged from

228 died the effect of the use of a vitamin B-12-fortified toothpaste on vitamin-status markers in vegans

229 e rule is met, we added the mandatory use of fortified topical antibiotics after cultures are obtaine

230 ied tobramycin together, and 12.5% receiving fortified vancomycin and fortified tobramycin, although

231 fied vancomycin; however, those treated with fortified vancomycin tended to have more severe ulcers a

232 olones were compared with those treated with fortified vancomycin, no difference in final visual acui

233 ad comparable outcomes to those treated with fortified vancomycin; however, those treated with fortif

234 ntly increased by 43% over the first 3 wk of fortified versus unfortified SQ-LNS (adjusted IRR 1.43;

235 Folic acid (FA) concentrations of nine fortified vitamin juices were determined with the aim to

236 c mean (-SD, +SD) FAZ was 7-fold higher from fortified water (65.9%; 42.2, 102.4) than from fortified

237 from filtered water and the efficacy of zinc-fortified water in improving zinc status.

238 l vegetables from the treated wastewater and fortified water treatments, respectively.

239 tion of mature vegetables irrigated with the fortified water was estimated to be only 3.69 mug per ca

240 Celery, CRM025-050 metals on soil, TMDA-64.2 fortified water) and addition-recovery tests.

241 Rolling Program, we simulated the effect of fortifying wheat flour and milk with vitamin D on United

242 e aromaticity or relieve antiaromaticity are fortified, whereas those that intensify antiaromaticity

243 ddition, we employed yeast bioengineering to fortify wine with folate.

244 e composition of Malvasia moscata grapes and fortified wines produced from them was assessed.

245 olatile composition of dehydrated grapes and fortified wines was also evaluated.

246 the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellul

247 ty lipid-based nutrient supplements (SQ-LNS) fortified with 23 micronutrients in children aged 6 mont

248 Bread fortified with 4% DCPI or GCPI was similar to control as

249 potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67

250 Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperi

251 adical activity and reducing power for pasta fortified with 5% of carob flour was observed, respectiv

252 ared FIA and the PHep response from 1) meals fortified with a 12-mg iron micronutrient powder given i

253 bean meals, whitefish meal, and dried yeast, fortified with a balanced vitamin supplement and trace e

254 Consumption of filtered water fortified with a low dose of highly bioavailable zinc is

255 Both the patties and sausages were fortified with a micellarized form of CoQ10 to enhance s

256 ed 6-14 mo) consumed maize porridge that was fortified with an MNP containing FeFum+NaFeEDTA and 7.5

257 orial design, subjects consumed a maize meal fortified with an MNP containing labeled FeSO4 (MNP) giv

258 ical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ

259 nt of new gluten-free (GF) mini sponge cakes fortified with broccoli leaves.

260 d ion-exchange chromatography (LAC-IE), were fortified with calcium chloride (CaCl(2)) at 0-5 mM and

261 into four groups and were fed milk and milk fortified with calcium, vitamin D(2) and calcium+vitamin

262 Peroxide formation in bulk WO-TAGs fortified with carvacrol showed a slightly higher oxidat

263 (by weight) cod liver oil-in-water emulsions fortified with common carp (C. carpio) roe protein hydro

264 aditionally produced kefir samples that were fortified with complex coacervation products were stored

265 s, beef patties and pork breakfast sausages, fortified with CoQ10.

266 ties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatu

267 Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fi

268 of cabbage (Brassica oleracea) grown in peat fortified with different concentrations of Se(IV) and Se

269 Feeds were fortified with DM-derived fortifier per unit protocol.

270 bility of calcium and vitamin D(2) from milk fortified with either calcium or vitamin D(2) alone or w

271 Yoghurt samples (as model systems) were fortified with either iron-loaded or iron-free DEs.

272 Chocolate was fortified with encapsulated anthocyanins maximum 76.8% d

273 ustrated that panellists would chose samples fortified with FO as the ones with a more pleasant aroma

274 B-12 concentrations who were consuming bread fortified with folic acid.

275 terms of sensory characteristics than yogurt fortified with free fish oil.

276 on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS).

277 milk (PDHM) for preterm infant nutrition is fortified with hydrolyzates of cow's milk proteins, whic

278 Transgenic fruits were also fortified with important nutraceuticals like lycopene, a

279 They consumed a maize meal fortified with isotopically labeled ferrous sulfate (FeS

280 Samples, fortified with ivermectin from 50 to 500 mug kg(-1), wer

281 ends may be suitable as base products, to be fortified with micronutrients, for the development of fo

282 Gluten-free bread was fortified with modified dietary fibers (wheat bran, resi

283 s revealed that after 21days storage, yogurt fortified with nano-encapsulated fish oil had a higher D

284 eat-set gels made of the ISP protein isolate fortified with omega-3 polyunsaturated fatty acids (PUFA

285 our followed by exposure to amino acid diets fortified with peanut protein-polyphenol aggregates of e

286 Therapeutic diets have only recently become fortified with phosphorus to meet United Nations (UN) sp

287 mental iodine deficiency table salt is often fortified with potassium iodide or iodate.

288 and potential biological properties of bread fortified with quinoa leaves (QL) in the light of protei

289 Calibration standards containing dA and fortified with relevant levels of dA M+1 (0.25-20%) and

290 diet (0.15mug Se/g feed) or Se-enriched diet fortified with selenised mushroom (1mug Se/g feed).

291 h and edible spiders and WinFood-Lite (WF-L) fortified with small fish, against 2 existing fortified

292 degradation was significantly lower in oils fortified with the fruit extracts, with fractions from S

293 Raw cow milk samples were fortified with the target compounds and boiled for vario

294 WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sod

295 re recorded for encapsulated and antioxidant fortified WO-TAGs compared to non-encapsulated and non-f

296 Micronutrient-fortified YCF use for 20 wk preserves iron status and im

297 ted the feasibility of preparing curcuminoid-fortified yoghurt for the functional food market.

298 dy and encapsulated fish oil was utilized in fortifying yogurt.

299 However, the fortified yogurts showed higher antioxidant activity, ma

300 to investigate the effect of a micronutrient-fortified young-child formula (YCF) on the iron and vita