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Folic acid fortification of double fortified salt

Scientific reports, 2021-07, Vol.11 (1), p.14561-14561, Article 14561

2021

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A spectrophotometric method for determining the amount of folic acid in fortified salt

Journal of agriculture and food research, 2020-12, Vol.2, p.100060-100060, Article 100060

2020

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Predicting the Stability of Double Fortified Salt by Determining the Coating Quality of the Encapsulated Iron Premix

Journal of food quality, 2022-05, Vol.2022, p.1-11

2022

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Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations

Journal of food engineering, 2021-07, Vol.300, p.110525-110525, Article 110525

2021

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Enzyme-assisted aqueous extraction of oil and protein from canola (Brassica napus L.) seeds

European journal of lipid science and technology, 2008-10, Vol.110 (10), p.887-892

2008

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Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Food and bioprocess technology, 2021-04, Vol.14 (4), p.587-625

2021

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Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour

Food research international, 2013-07, Vol.52 (2), p.547-556

2013

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Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility

Food and bioprocess technology, 2022-02, Vol.15 (2), p.421-439

2022

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Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release

Journal of food science, 2024-10, Vol.89 (10), p.6268-6282

2024

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Enhancing vitamin A stability using saponin-chitosan polyelectrolytes coating: Optimization, haracterization, and controlled release

Journal of food science, 2024-08

2024

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Preparation and characterization of an iron-β-cyclodextrin inclusion complex: factors influencing the host-guest interaction

Food & function, 2023-06, Vol.14 (11), p.562-577

2023

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Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions

Drug delivery and translational research, 2022, Vol.12 (1), p.124-157

2022

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Preparation of iron-loaded water-in-oil-in-water (W1/O/W2) double emulsions: optimization using response surface methodology

Journal of dispersion science and technology, 2023-06, Vol.44 (7), p.1195-1204

2023

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Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

Food science & technology, 2023-10, Vol.188, p.115433-115433, Article 115433

2023

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Preparation and Characterization of Camelina sativa Protein Isolates and Mucilage

Journal of the American Oil Chemists' Society, 2017-10, Vol.94 (10), p.1279-1285

2017

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Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status

Drug delivery and translational research, 2024-04

2024

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Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Journal of food science, 2019-09, Vol.84 (9), p.2499-2506

2019

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The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions

Journal of food measurement & characterization, 2023-06, Vol.17 (3), p.2041-2061

2023

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Correction to: Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Food and bioprocess technology, 2021-08, Vol.14 (8), p.1611-1614

2021

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Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification

Food and bioprocess technology, 2018-02, Vol.11 (2), p.435-446

2018

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Recovery of phenolic compounds from the by-products of yellow mustard protein isolation

Food research international, 2019-01, Vol.115, p.460-466

2019

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Organoleptic Effects of Salt Fortification with Iron and Iodine: A Review

The Journal of nutrition, 2021-07, Vol.151 (7), p.1690-1702

2021

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Optimization of the color masking and coating unit operations for microencapsulating ferrous fumarate for double fortification of salt

Journal of food science and technology, 2022-08, Vol.59 (8), p.3120-3129

2022

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Sensory Trial of Quintuple Fortified Salt—Salt Fortified With Iodine, Iron, Folic Acid, Vitamin B12, and Zinc—Among Consumers in New Delhi, India

Food and nutrition bulletin, 2022-09, Vol.43 (3), p.340-350

2022

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Delivery of curcumin through colloidal systems and its applications in functional foods

Current opinion in food science, 2022-02, Vol.43, p.155-162

2022

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Folic acid fortification of double fortified salt

A spectrophotometric method for determining the amount of folic acid in fortified salt

Predicting the Stability of Double Fortified Salt by Determining the Coating Quality of the Encapsulated Iron Premix

Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations

Enzyme-assisted aqueous extraction of oil and protein from canola (Brassica napus L.) seeds

Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour

Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility

Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release

Enhancing vitamin A stability using saponin-chitosan polyelectrolytes coating: Optimization, haracterization, and controlled release

Preparation and characterization of an iron-β-cyclodextrin inclusion complex: factors influencing the host-guest interaction

Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions

Preparation of iron-loaded water-in-oil-in-water (W1/O/W2) double emulsions: optimization using response surface methodology

Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

Preparation and Characterization of Camelina sativa Protein Isolates and Mucilage

Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions

Correction to: Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification

Recovery of phenolic compounds from the by-products of yellow mustard protein isolation

Organoleptic Effects of Salt Fortification with Iron and Iodine: A Review

Optimization of the color masking and coating unit operations for microencapsulating ferrous fumarate for double fortification of salt

Sensory Trial of Quintuple Fortified Salt—Salt Fortified With Iodine, Iron, Folic Acid, Vitamin B12, and Zinc—Among Consumers in New Delhi, India

Delivery of curcumin through colloidal systems and its applications in functional foods

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