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Browsing Food Science by Author "Ferruzzi, Mario G."
Now showing items 1-7 of 7
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Debelo, Hawi; Ndiaye, Cheikh; Kruger, Johanita; Hamaker, Bruce R.; Ferruzzi, Mario G. (Springer, 2020-04)Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is ...
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De Groote, Hugo; Mugalavai, Violet; Ferruzzi, Mario G.; Onkware, Augustino; Ayua, Emmanuel; Duodu, Kwaku Gyebi; Ndegwa, Michael; Hamaker, Bruce R. (Sage, 2020-06)BACKGROUND : Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, ...
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Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Ndiaye, Cheikh; Traor, Djibril; Mugalavai, Violet K.; De Groote, Hugo; O'Brien, Cheryl; Rendall, Timothy J.; Hamaker, Bruce R. (Elsevier, 2023-03)Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...
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Van der Merwe, Renee; Kruger, Johanita; Ferruzzi, Mario G.; Duodu, Kwaku Gyebi; Taylor, J.R.N. (John Reginald Nuttall) (Springer, 2019-03)Essential mineral (iron and zinc) deficiencies are still prevalent in the Semi-arid Tropics, where many people consume monotonous, predominantly cereal-based diets. This study aimed to evaluate the potential of including ...
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De Groote, Hugo; Kariuki, Sarah W.; Traore, Djibril; Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Hamaker, Bruce R. (Wiley, 2018-04)BACKGROUND : In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in ...
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Adetola, Oluyimika Yanmife; Kruger, Johanita; Ferruzzi, Mario G.; Hamaker, Bruce R.; Taylor, J.R.N. (John Reginald Nuttall) (Taylor and Francis, 2022)Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13–15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality ...
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Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Debelo, Hawi (Wiley, 2020-11)Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review ...
Now showing items 1-7 of 7