Nutritional value and acceptability of heme iron microparticles-fortified bread
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DOI: 10.1080/19476337.2025.2502533
Abstract: ABSTRACT Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread.… read more here.
Keywords: iron; acceptability; nutritional value; heme iron ... See more keywords
Evaluation of debittered and germinated fenugreek (Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread
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DOI: 10.1111/jfpp.13395
Abstract: Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oral glucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzyme inhibition assays (α-glucosidase, lipase, and lipoxygenase). Attempts… read more here.
Keywords: seed; debittered germinated; fortified bread; chemical characteristics ... See more keywords