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 tides by transforming them into structurally fortified agents with enhanced bioavailability.

8 of VX decreased to between 31 and 45% of the fortified amount after 91 days, indicating hydrolysis of

9 s, VX recovery was between 81 and 92% of the fortified amount, 2.0 mug/L, when analyzed immediately a

10 he methods was demonstrated by analysing non-fortified and fortified samples of farmed Atlantic salmo

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

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

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

14 for pasta and multicereal baby food samples fortified at different concentration levels (from 0.5 to

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

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

17 rons, we pursued two potential therapies for fortifying axonal microtubules against excess severing b

18 cellular organisms against infections and to fortify barrier surfaces.

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

20 A novel, locally produced, fortified blended flour (CSB++) was not inferior to a lo

21 for CSB++ was higher than that for any other fortified blended flour tested previously.

22 te malnutrition (MAM) are often treated with fortified blended flours, most commonly a corn-soy blend

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

24 Cross-linking is thought to fortify blood clots; though, the role of alpha-alpha cro

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

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

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

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

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

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

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

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

33 Hence fortified bread prepared from pomelo fruit segment is re

34 All fortified breads decreased triglyceride levels and alani

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

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

37 llowed international guidelines and employed fortified butter samples.

38 inal (GI) and upper respiratory (UR) tracts, fortified by adjoining cells and lymphoid tissues that p

39 (MMP-9), invasion, and colony formation were fortified by evaluating expression of relevant genes by

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

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

42 er to foreign genetic elements, which can be fortified by transcriptional induction.

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

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

45 ivalent to that of combination therapy using fortified cefazolin and tobramycin in the treatment of m

46 Group A was given combination therapy (fortified cefazolin sodium 5% and tobramycin sulfate) an

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

48 of either the meat or multiple micronutrient-fortified cereal intervention to reverse its progression

49 rison with an equicaloric multimicronutrient-fortified cereal.

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

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

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

53 cohort recruited to a trial of micronutrient-fortified complementary foods.

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

55 ere identified in a single LC/MS analysis at fortified concentrations of 10 ng/g in 18 different food

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 ean-maize-sorghum RUCF paste compared with a fortified corn soy blend (UNIMIX) porridge on the preval

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

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

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

63 Fortified cow milk is a material contributor of vitamin

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

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

66 Fortified dairy products induce more favorable changes i

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

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

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

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

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

72 o noodles that were similarly processed with fortified FA.

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

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

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

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

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

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

79 andards were unstable whereas vitamin A from fortified flour and native food carotenoids were general

80 juice, raw and cooked spinach, micronutrient-fortified flour and standards without food matrix.

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

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

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

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

85 pper Intake Level (UL) for total folic acid (fortified food + supplements) as compared with 5% of non

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

87 Volunteers received an iron-fortified food product (total dose = 56 mg Fe/d) or a pl

88 Consumption of the iron-fortified food product attenuated declines in iron statu

89 We measured the efficacy of an iron-fortified food product for maintaining iron status in fe

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

91 Food and fortified food products were effective in increasing bir

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

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

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

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

96 an be an effective means to produce selenium-fortified food.

97 c acid and vitamin B-12 from supplements and 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 ly occurring food folate and folic acid from fortified foods and dietary supplements.

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

106 sults provide reassurance that folic acid in fortified foods and supplements does not interfere with

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

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

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

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

111 Fortified foods are often helpful in meeting recommendat

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

113 Fortified foods can reduce iron deficiency, but whether

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

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

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

117 Iron-fortified foods may decrease child anemia.

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

119 c and iron status, and 4) the effect of iron-fortified foods on mental and motor development, anthrop

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

121 Consumption of iron-fortified foods results in an improvement in hemoglobin,

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

123 ate (naturally occurring and folic acid from fortified foods) on the basis of 24-h dietary recall res

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

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

126 can highly improve the nutritional value of fortified foods.

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

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

129 regular consumption of either meats or zinc-fortified foods.

130 rogen) was greater (P<0.05) in omega-3 PUFAs fortified gels than control gels.

131 The shear stress of omega-3 PUFAs fortified gels was generally greater than the control ge

132 Lipid oxidation in omega-3 PUFAs fortified gels was minimal, although greater (P<0.05) th

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

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

135 Fortified human blood serum, protein digest and fraction

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

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

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

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

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

141 (about 31%) than the traditional product but fortified in K and Ca.

142 uced from mince and W-MR-Al (0-0.3%w/v) were fortified in milk, the former resulted in the lower like

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

144 ource of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island

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

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

147 an evolutionary adaptation that occurred to fortify its innate immune function in foreign DNA cleara

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

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

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

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

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

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

154 re less likely to be anemic if they received fortified milk [odds ratio (OR): 0.76; 95% CI: 0.72, 0.8

155 nemia were lower when the child who consumed fortified milk also consumed fortified noodles or when t

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

157 was to describe the association between iron-fortified milk and iron-fortified noodle consumption and

158 Iron-fortified milk and noodles may be a strategy that could

159 In Indonesia, consumption of fortified milk and noodles was associated with decreased

160 The proportions of children who received fortified milk and noodles were 30.1% and 22.6%, respect

161 of 300 IU vitamin D/d via supplements or in fortified milk improved 25(OH)D concentrations but faile

162 he effectiveness of different supplement and fortified milk regimens to increase 25(OH)D concentratio

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

164 Despite consuming daily supplements or fortified milk, 41% of the children still had concentrat

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

166 who consumed fortified noodles also consumed fortified milk.

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

168 after unfortified milk, 20 +/- 6 ng/mL after fortified Mongolian milk, 29 +/- 10 ng/mL after fortifie

169 ciation between iron-fortified milk and iron-fortified noodle consumption and anemia in children aged

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

171 74, 0.86 (P < 0.0001), respectively] but not fortified noodles [OR: 0.98; 95% CI: 0.93, 1.09 (P = 0.5

172 ified noodles or when the child who consumed fortified noodles also consumed fortified milk.

173 ld who consumed fortified milk also consumed fortified noodles or when the child who consumed fortifi

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

175 Families were randomly assigned to vitamin D-fortified or nonfortified milk and bread for 6 mo starti

176 OH)D between subjects who consumed vitamin D-fortified orange juice and those who consumed vitamin D

177 d between subjects who consumed vitamin D(2)-fortified orange juice and vitamin D(2) capsules (P > 0.

178 d between subjects who consumed vitamin D(3)-fortified orange juice and vitamin D(3) capsules (P > 0.

179 Vitamin D has been added to calcium-fortified orange juice.

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

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

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

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

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

185 Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94-3.6

186 imperative given the ubiquity of folic acid fortified products in the US.

187 t at all food fortification levels obtained, fortified products provided more than tenfold FA than (6

188 (IQR) vitamin D intakes (habitual diet plus fortified products) were 9.4 mg/d (6.5, 12.3 mg/d) and 2

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

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

191 are commonly added by manufacturers to some fortified products.

192 d on specific omega-3 PUFAs-rich oil used to fortify protein isolate gels.

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

194 t protein glycation greatly increased in the fortified purees.

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

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

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

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

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

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

201 demonstrated by analysing non-fortified and fortified samples of farmed Atlantic salmons and rainbow

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

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

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

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

206 nanostructures provide new opportunities to fortify semiconductor based light harvesting assemblies.

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

208 Stearidonic acid-fortified soybean oil may be able to help close the gap

209 Stearidonic acid-fortified soybean oil may help to meet this demand.

210 jective was to assess the effectiveness of a fortified soybean-maize-sorghum RUCF paste compared with

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

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

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

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

215 -12), (2) supplementation with micronutrient-fortified SQ-LNS for 6 wk followed by unfortified SQ-LNS

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

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

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

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

220 ines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels.

221 ne, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized.

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

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

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

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

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

227 Our results fortify the idea that spliceosome assembly can occur via

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

229 Our results fortify the proposal that PEs comprise a DNA repair supe

230 that prevents heart failure in juveniles by fortifying the ventricular wall, one that is reiterated

231 To fortify their cytoplasmic membrane and protect it from o

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

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

234 In the fortified tomato purees, the solubility of proanthocyani

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

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

237 tified Mongolian milk, 29 +/- 10 ng/mL after fortified US milk, 21 +/- 6 ng/mL after daily supplement

238 term T cell memory would, for the most part, fortify vaccines and enhance host protection against inf

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

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

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

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

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

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

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

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

247 ation throughout the baking and storage of a fortified white bread using microencapsulation.

248 The fortified white maize meal diet was able to maintain the

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

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

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

252 in) and one acaricide (dicofol) in still and fortified wines was developed.

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

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

255 three 240-mL glasses of OJ (regular or lite) fortified with 350 mg Ca and 100 IU vitamin D per servin

256 lack tea, orange, and rocket (arugula), were fortified with 39 pesticides each.

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

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

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

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

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

262 We assessed the effect of human milk fortified with a higher-protein HMF on growth in preterm

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

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

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

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

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

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

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

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

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

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

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

274 afood was developed with salt substitute and fortified with either 6g/100g of fibre or 10 g/100g of o

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

276 Chocolate was fortified with encapsulated anthocyanins maximum 76.8% d

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

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

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

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

281 n who received maternal breast milk that was fortified with HMF containing 1.4 g protein/100 mL (high

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

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

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

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

286 To bridge this gap, a novel CSB recipe fortified with oil and dry skim milk, "CSB++," has been

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

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

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

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

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

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

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

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

295 Surimi seafood is not currently fortified with these nutraceutical ingredients.

296 ave widespread utility in food and beverages fortified with vitamins, antioxidants, and other nutrace

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

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