Fortification of fruit products - A review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924925" target="_blank" >RIV/60461373:22330/22:43924925 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/pdfs/cjf/2022/04/01.pdf" target="_blank" >https://www.agriculturejournals.cz/pdfs/cjf/2022/04/01.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/28/2022-CJFS" target="_blank" >10.17221/28/2022-CJFS</a>

Result language
angličtina
Original language name
Fortification of fruit products - A review
Original language description
Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model. © 2022 Czech Academy of Agricultural Sciences. All rights reserved.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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