Content of Zn, Cu, Fe and Mn in processed fruit and mixed fruit and vegetable foodstuffs for infants

Author(s):  
Anna Winiarska-Mieczan
Author(s):  
Chen Liqing ◽  
Liu Zuqin ◽  
Zhang Wei

Valence state analyses of Fe and Mn in oxides by EPMA have been reported in literature. In this paper, the effects of valence state on intensity ratios ILα/IKα and ILα/ILβ of Cu, Ni, Co, Fe, Mn, Cr and their oxides, and on intensity ratios ILβ2/ILα1 and ILγ1/ILα1 of Mo, Nb, Zr and their oxides were studied. It was observed that intensity ratios change with valence states in accordance with some regularities, and these effects could be utilized for analyzing the valence states of catalysts.Valence state analysis of elements by EPMA is based on the fact that changes in the states of valence electrons in the outer shells of an atom cause corresponding changes in line intensities. The M electrons of Cu, Ni, Co, Fe, Mn, Cr and the N electrons of Mo, Nb, Zr are valence electrons. Line Kα1,2 and six lines of L are produced from the transitions of K-L2,3 and L-M or L-N respectively.


2004 ◽  
Author(s):  
Judith J. Prochaska ◽  
James F. Sallis

2014 ◽  
Vol 2 (1) ◽  
pp. 13
Author(s):  
Samantha B Meyer

Research attributes low fruit and vegetable consumption to problems of access, availability and affordability. We conducted, for the first time, a case study with three families designed and analysed using the sustainable Livelihoods Framework. The benefit of such an approach is that we moved away from identified barriers and towards identifying the capabilities and resources low-income families use to incorporate fruit and vegetables into their diets. Mitigating cost and access, we provided families with a box of fresh fruit and vegetables free of charge for up to 10 weeks and observed and recorded how/if the contents were used. Results identify the importance of social networking, organizational skills, knowledge of health benefits, and social structures. This paper demonstrates an effective methodology for understanding the capabilities of, rather than barriers to, low-income families increasing fruit and vegetable intake. Additionally, we provide a ‘how to’ and ‘lessons from the field’ for researchers interested in conducting research of this nature.


2002 ◽  
Author(s):  
Victoriano Valpuesta
Keyword(s):  

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.


Author(s):  
Roslinda Seswoya ◽  
◽  
Liew Kit Yang ◽  
Ang Siew Fen ◽  
Siti Mariam Sulaiman ◽  
...  

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