Concept

Food fortification

Related publications (17)

Reactions of hypobromous acid with dimethyl selenide, dimethyl diselenide and other organic selenium compounds: kinetics and product formation

Selenium (Se) is an essential micronutrient for many living organisms particularly due to its unique redox properties. We recently found that the sulfur (S) analog for dimethyl selenide (DMSe), i.e. dimethyl sulfide (DMS), reacts fast with the marine oxida ...

Cambridge2024

Seasonal phytoplankton and geochemical shifts in the subsurface chlorophyll maximum layer of a dimictic ferruginous lake

Hannah Elisa Chmiel

Subsurface chlorophyll maxima layers (SCML) are ubiquitous features of stratified aquatic systems. Availability of the micronutrient iron is known to influence marine SCML, but iron has not been explored in detail as a factor in the development of freshwat ...

2022

Cycling of zinc and its isotopes across multiple zones of the Southern Ocean: Insights from the Antarctic Circumnavigation Expedition

Zinc (Zn) is an essential micronutrient, playing an important role in several key processes in marine phytoplankton. Here, we present the first high-resolution depth profiles for dissolved Zn and delta Zn-66 from all major zones of the Southern Ocean, coll ...

2020

Correlation of fluorescence microscopy, electron microscopy, and NanoSIMS stable isotope imaging on a single tissue section

Anders Meibom, Quentin Thomas Jeangros, Stéphane Laurent Escrig, Arun Aby Paraecattil, Gaëlle Delphine Toullec, Céline Edith Loussert-Fonta

Correlative light and electron microscopy allows localization of specific molecules at the ultrastructural level in biological tissue but does not provide information about metabolic turnover or the distribution of labile molecules, such as micronutrients. ...

NATURE PUBLISHING GROUP2020

Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines

Christian Ludwig, Mohamed Tarik

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO4 NPs) is a promising new approach to reducing iron deficiency because FePO4 NPs combine high bioavailability with sup ...

Informa Healthcare2017

BETTER WATER INFRASTRUCTURES FOR A BETTER WORLD – THE IMPORTANT ROLE OF WATER ASSOCIATIONS

Anton Schleiss

History shows that the economic prosperity of a society and its cultural wealth has always been closely related to the level of development of its water infrastructure. In view of climate change, especially dams and reservoirs, but also other water infrast ...

2017

Food/Non-food Image Classification and Food Categorization using Pre-Trained GoogLeNet Model

Touradj Ebrahimi, Lin Yuan, Ashutosh Singla

Recent past has seen a lot of developments in the field of image-based dietary assessment. Food image classification and recognition are crucial steps for dietary assessment. In the last couple of years, advancements in the deep learning and convolutional ...

Assoc Computing Machinery2016

Impact of milk processing on the generation of peptides during digestion

Martinus Gijs, Guy Vergères, Flurina Schwander, Reto Portmann

Milk processing may induce changes in dairy product composition and influence digestibility and nutrient bioavailability. Differences in protein degradation and peptide generation were studied for beta-lactoglobulin and alpha(S1)-casein from commercially a ...

Elsevier Sci Ltd2014

Resistance to Diet-Induced Obesity and Associated Metabolic Perturbations in Haploinsufficient Monocarboxylate Transporter 1 Mice

Pierre Magistretti, Sylvain Eric Lengacher, Luc Pellerin

The monocarboxylate transporter 1 (MCT1 or SLC16A1) is a carrier of short-chain fatty acids, ketone bodies, and lactate in several tissues. Genetically modified C57BL/6J mice were produced by targeted disruption of the mct1 gene in order to understand the ...

Public Library of Science2013

From food to physiology characterization and in vitro digestion of milk products and investigation of postprandial metabolism and inflammation after a high-fat meal intake in a human nutrition intervention study

Flurina Schwander

According to the World Health Organization worldwide obesity has more than doubled since 1980. The World health statistics 2012 report shows that one in six adults is obese, one in ten diabetic and one in three has a raised blood pressure. Overweight and o ...

EPFL2013

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