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BACKGROUND: Information on salt consumption patterns is needed to inform the need for and design of salt reduction strategies. OBJECTIVES: In northern Ghana, this study aimed to estimate household consumption of salt, including salt from bouillon, and compare (estimated) women and childrens salt intake to global recommendations; to estimate the proportion of salt consumed from bouillon; and to identify factors, including knowledge, attitudes, and practices, associated with household salt consumption. METHODS: Employing mixed-methods methodology, we conducted a pilot survey (n = 369 households enrolled) and focus group discussions (FGDs; n = 20) in Tolon and Kumbungu districts (14 urban, 14 rural clusters) (clinicaltrials.gov registry: NCT04632771). Households reported purchases of discretionary salt (DS, table salt) and bouillon cubes. DS and total salt (TS; DS+salt from bouillon) consumption for women (15-49 y) and children (2-5 y) were estimated using the Adult Male Equivalent method and compared with global recommendations (

This review elaborates on biochemical characteristics, in vivo metabolism, biological conversion through UV irradiation, as well as dietary fortification of vitamin D. Recent innovations in vitamin D utilization, including nanoencapsulation, direct or indirect addition, emulsion, ultrasound, microwave processing, CRISPR-Cas9 genome editing, as well as UV photoconversion, were summarized. Mushrooms, eggs, yeasts, as well as seafood, such as Barramundi and Atlantic salmon, were typical representatives of original natural food materials for vitamin D bioconversion in relevant research. The critical session thereof referred to the 295 nm UV-B irradiation triggering biological fortification of vitamin D2 and vitamin D3, which occurred in ergosterol from mushrooms, and cholesterol from egg yolk, respectively. The schematic biosynthesis of vitamin D precursors in yeasts regulated miscellaneous enzymes were clearly demonstrated. These summarized pathways played a role as a theoretical primer for vitamin D bioconversion when the UV irradiation technique is concerned. Besides, tomatoes had become the latest potential vitamin D sources after genetic modification. The safety consideration for vitamin D fortified functional food was discussed either. Further research is required to fill the gap of investigating optimized factors like types of eggs, meat, and grain, boarder range of wavelength, and dosage in UV irradiation. Vitamin D has a great potential market in the field of functional food development. [ABSTRACT FROM AUTHOR]

Summary: As societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security. [ABSTRACT FROM AUTHOR]

This study provides an overview of the ingredients, origin, processing level, nutritional quality and practitioners' insights of commonly used meat substitutes in Swedish school meals. Using quantitative and qualitative data, this study evaluated 59 meat substitutes from 19 brands using Percentage Nutrient Contribution (%NC) to a Swedish school meal based on 30% of the recommended and maximum nutrient intake for teenagers and the NOVA processing framework. Meat substitutes were mince, balls, breaded, burgers, strips, or sausages. Interviews with meal planners (n = 7) revealed experiences with meat substitutes in schools. Most meat substitutes (86%) were classified as ultra-processed foods, with low contributions to saturated fat and free sugars, but high contributions to fibre and salt intakes. Limited micronutrient data suggested significant contributions of potassium, folate, and iron. Meal planners chose meat substitutes for climate reasons, familiarity, and acceptability. Meat substitutes have potential, but processing effects, bioavailability and fortification require further research. [ABSTRACT FROM AUTHOR]

Madīnat Ilbīra was the capital of one of the territorial organization units of the Umayyad state. The city was founded in the second half of the ninth century, and then abandoned in the eleventh century as a result of the collapse of the Caliphate of Córdoba and the transfer of the centre of the region to Granada. Its remains were located only in the nineteenth century. Modern excavations and non-invasive geophysical prospections carried out in this century allow the reconstruction of the spatial system of the city in the era of its greatest prosperity, the location of the citadel and the main mosque, and the reconstruction of the city's buildings. [ABSTRACT FROM AUTHOR]

Fortification of highly-consumed foods such as bread is an easy and cheap strategy to combat the iron deficiency anemia. However, there have sometimes been some side effects such as iron overload and digestive problems. Accordingly, this study aimed to examine the amount of iron as well as its non-carcinogenic risks in commonly-used types of Iranian flour and breads (Barbary, Lavash, and Tafton) in Isfahan, Iran. Iron concentration of 100 samples of flour and breads were measured by Inductively Coupled Plasma Optical Emission Spectrometer. Moreover, the non-carcinogenic health risk of iron in fortified breads was estimated by Target Hazard Quotient (THQ) in Monte Carlo Simulation technique. The limit of detection (LOD) and limit of quantification (LOQ), with a recovery level of 95%, were 1.8 × 10–5 and 5.9 × 10–5 mg/kg, respectively. The total mean concentration of iron in flour (53.48 ± 22.49 mg/kg) and bread (39.02 ± 22.63 mg/kg) samples was within the standard recommended range (40–85 mg/kg) in Iran. THQ for adults and children was equal to 0.53 and 2.48. respectively. Hence, non-carcinogenic risk of iron through bread consumption was acceptable for adults, while it was not acceptable for children as a sensitive group. Consequently, it is required to rescreen the flour and bread fortification program in Iran according to the comprehensive risk assessment studies. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels. [ABSTRACT FROM AUTHOR]

Cemented and mechanically clamped types of end fittings (fitting-C and fitting-M) are commonly used in transformer bushings. During the Luding Ms 6.8 earthquake that occurred in China on September 5, 2022, all transformer bushings with the two types of end fittings in a 500 kV substation were damaged. Post-earthquake field investigations were conducted, and the failures of the two types of bushings were compared. Two elementary simulation models of the transformer-bushing systems were developed to simulate the engineering failures, and further compute their seismic responses for comparison. The results indicate that the hitch lugs of the connection flange are structurally harmful to seismic resistance. Fitting-M can decrease the bending stiffness of the bushing due to the flexible sealing rubber gasket. Since it provides a more flexible connection that dissipates energy, the peak accelerations and relative displacements at the top of the bushing are significantly lower than those of the bushing with fitting-C. Compared with fitting-C, fitting-M transfers the high-stress areas from the connection flange to the root of the porcelain, so the latter becomes the most vulnerable component. Fitting-M increases the failure risk of the low-strength porcelain, indicating the unsuitability of applying it in high-intensity fortification regions. [ABSTRACT FROM AUTHOR]

This study aimed to valorize button mushroom stalks (Agaricus bisporus) to extract vitamin D2 to fortify flours sustainably. Freeze-dried stalks were subjected to UV-B treatment (280–315 nm) followed by the extraction of vitamin D2 using conventional (reflux and open water bath saponification) and non-conventional techniques (ultrasonication) to obtain maximal yield. Ultrasonication followed by saponification yielded the highest extract (25.8 mg/g) with optimal vitamin D2 content (103.08 µg/g), thus attaining a recovery efficiency of 102.6% by the optimized protocol. The hexane (solvent) residue in extracted vitamin D2 (0.31 ppm) was far less than FDA-approved levels (290 ppm) and the maximum residue limit (MRL) set by the European Union (EU)/Food and Drug Administration (FDA) (1 mg/kg), thereby underscoring the safety and compliance of the extraction method with regulatory standards. Vitamin D2 enriched extract was used to fortify cereal and millet flours using surface functionalization. The homogeneity of the fortified flours was optimized using a V-blender for 20 min at 20 rpm. The vitamin D2 content varied between 12 and 13 µg per 100 g of fortified flours. The functional properties of fortified flours, namely, circularity (↑- 26–38%), aspect ratio (↓- 20–49%), Carrs Index (↓- 12–21%), Hausner ratio (↓- 1–4%), and angle of repose (↓- 4–5%) showed marked improvement indicating increased smoothness and flowability. These findings thus emphasize the potential of utilizing button mushroom stalks for extracting vitamin D2, offering a sustainable and effective means to fortify flours with improved physicochemical and functional properties. Further, studies can be carried out to assess vitamin D2 potential and efficacy of fortified flours for varied applications in the pharmaceutical and food sectors. [ABSTRACT FROM AUTHOR]

The increasing consumer demand for health-oriented dairy products has necessitated innovative food systems. This study investigates the fortification of yoghurt with various concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v) of Moringa pod pulp powder (MPP) and evaluates its physicochemical and in-vitro bio-functional properties, such as antioxidant, antidiabetic, and antihypertensive activities, during a 21-day storage period at 4 °C. Yoghurt fortified with 0.5% (w/v) MPP showed no significant sensory changes compared to the control, prompting its selection for further analysis. Fortified yoghurt exhibited no significant changes in most compositional parameters except for ash content. Furthermore, it demonstrated significantly higher water holding capacity, firmness, and consistency, and reduced syneresis compared to the control. However, no significant differences were observed in sensory score, acidity, pH, viscosity, and total lactic acid bacteria count. Fortification of yoghurt with MPP significantly increased total phenol and total flavonoid content, thereby enhancing its antioxidant, antidiabetic, and antihypertensive properties. Throughout the 21-day storage period, there were no significant changes noted in the composition and physicochemical properties of the yoghurt, and it retained the studied bio-functional properties. In conclusion, yoghurt fortified with MPP has the potential to be a multifunctional dairy product with beneficial implications for human health and physiology. [ABSTRACT FROM AUTHOR]

Aim Methods Results Conclusions This cross‐sectional study aims to explore the nutritional composition, cost, country of origin and fortification status of plant‐based milk products available for purchase in Illawarra supermarkets and make various comparisons between types of plant‐based milks and cow's milk.Plant‐based milk information was collected from nutrition information panels on packaging and manufacturer websites. Product ingredient lists, including fortifiers, were analysed to estimate the nutrient composition of the identified plant‐based milks, including nutrients beyond those listed by manufacturers. Descriptive statistics were used to summarise the characteristics of the plant‐based milks identified in the audit. For non‐normally distributed data, a Kruskal–Wallis H test with pairwise multiple comparisons and a Bonferroni adjustment were undertaken to explore the differences between various types of plant‐based milk and cow's milk.One hundred twenty‐nine plant‐based milk products were identified in the audit, primarily almond, oat and soy‐based beverages. Of these, 80.6% were fortified with calcium; however, fortification with other micronutrients was less common, ranging from 27.1% being fortified with vitamin B12 and 3.1% being fortified with iodine. The median plant‐based milk cost was AU$3.5/L (Q1–Q3: AU$2.8–4.5/L) and 87.6% of products were Australian made. Overall, particularly due to low fortification rates, plant‐based milks identified in the audit had significantly lower levels of protein, sugar, iodine, phosphorus, zinc and vitamins A, B2 and B12 compared to cow's milk. However, there was no significant difference in protein content between soy milk and cow's milk.The nutritional content of plant‐based milks identified in this audit varied, and in most instances, Australian plant‐based milks were found to be nutritionally different to cow's milk. [ABSTRACT FROM AUTHOR]

Background: Folic acid (FA), which in its chemical form is pteroylglutamic acid, is the fully oxidised, water-soluble, monoglutamic form of vitamin B9. This compound is part of the folate group but with higher bioavailability, and it is found in vitamin supplements and fortified foods and drugs. Folate metabolism is complex and associated with various metabolic pathways, all of which confer protection on the cell and allow its survival. Methods: We conducted a non-systematic search of articles published in English and Spanish including controlled trials, cohort studies, systematic re-views, and meta-analyses were included, as well as key studies in animal models related to pharmacokinetic studies. Search terms encompassed: "folic acid", "folates", "5-metyltetrahydrofolate", "5-MTHF", "neural tube defects", "supplementation", "fortification", AND "homocysteine" Results: A crucial role demonstrated for FA is to help prevent neural tube defects (NTDs). However, more studies are definitely still needed to establish 5-MTHF as a safe and effective therapeutic approach comparable with FA. Moreover, there is a lack of clinical studies that evaluate the efficacy of 5-MTHF supplementation in the prevention of NTDs. The present evidence-based narrative review discusses differences between FA and 5-MTHF in terms of structure, metabolism, bioavailability, clinical efficacy, and safety. Conclusions: Despite the potential value of 5-MTHF as an alternative to FA, clinical studies would be urgently needed to support the efficacy, dosage, timing, and/or safety of its use as a supplement. [ABSTRACT FROM AUTHOR]

In 1998, Health Canada mandated folic acid fortification of white flour and enriched grain products to prevent neural tube defects. At the time, neither the Canadian Nutrient File (CNF) nor product labels reflected the actual folate content of foods. We aimed to assess if 20 years post-fortification, the CNF values for total folate and synthetic folic acid accurately reflect amounts determined by direct analysis. Using the 2001 Food Expenditure Survey and ACNielsen Company data, we identified 10–15 of the most purchased fortified foods across seven food categories in Canada. Total folate concentrations were determined by tri-enzyme digestion and microbial assay. Folic acid concentrations were determined using liquid chromatography-tandem mass spectrometry. Except for "cooked pastas", mean total folate content of foods (n = 89) were significantly higher than CNF values across categories (p < 0.05), reflecting 167% ± 54% of CNF values. Similarly, mean folic acid content of foods was higher than CNF values for all categories except "cooked pastas" (p < 0.05), with a mean of 188% ± 94% of CNF values; the latter CNF values included uncooked pasta. In sum, 20 years post-fortification, and 10 years since the last direct measurement, CNF and product label values still underestimate actual total folate and the folic acid content of foods. These findings emphasize that dietary estimates established using the CNF may significantly underestimate actual intakes and thus caution should be exercised when interpreting estimates of nutritional adequacy based on these values. [ABSTRACT FROM AUTHOR]

The paper considers the appearance and meaning of city walls on ducal and municipal seals in 13th-century Poland. Despite the great popularity of the motif, actual stone or brick fortifications, both of towns and castles, were rare in Poland at the time. It is especially striking that in the area of Kuyavia, where local dukes introduced the motif onto their seals at an early stage, such architectonic structures were almost entirely absent. Several towns also employed images of stone walls on their seals before they gained the real fortifications. The motif of fortification is examined here as a symbol of civilization in a wider sense, and particularly that of the communal town. The final section the paper explores ways in which Polish society might have come to understand this symbolism. [ABSTRACT FROM AUTHOR]

Elemental iron powders are used as food fortificants to reduce the incidence of iron deficiency anemia. However, many commercially available iron powders are relatively untested in vivo. The purpose of this study was to determine the hemoglobin regeneration efficiency (HRE) and relative iron bioavailability (RBV) of an electrolytic elemental iron powder (EIP), by treating anemic rats with 14 d iron repletion diets fortified with four different concentrations (12, 24, 36, or 48 mg iron/kg diet) of EIP and bakery-grade ferrous sulfate monohydrate (FS; FeSO4•H2O), or no added iron (control); n = 9–12/group. The HRE of FS was significantly higher (p ≤ 0.05) than EIP at each concentration of dietary iron tested. For EIP, the HREs (ratios) of diets containing 12, 24, 36, and 48 mg iron/kg were 0.356, 0.205, 0.197, and 0.163, respectively. For both EIP and FS, HRE was inversely associated with increasing dietary iron. The RBVs (%) of iron from EIP in diets at 12, 24, 36, and 48 mg iron/kg as compared to FS were 64.5, 59.1, 50.6, and 54.3%, respectively. Overall, findings show that at the concentrations of iron tested, EIP has RBVs greater than 50% and is an effective fortification agent to replenish hemoglobin and correct iron deficiency anemia. [ABSTRACT FROM AUTHOR]

In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to −19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish (Pangasius hypophthalmus) meat at 20 mg/kg of Zn. In a six-day storage study at 4 °C, the fish samples were evaluated for their sensory attributes (color and odor), physicochemical quality (pH and total volatile base nitrogen), oxidative changes (thiobarbituric acid-reactive substances and peroxide value), and microbial loads at 0, 3, and 6 days of storage. The fortification of raw fish with the synthesized CZnO-NPs produced better sensory attributes (color and odor) and maintained a pH non-conducive to microbial growth throughout the entire storage period compared with the control, ZnO, and ZnA-fortified samples. The GZnO-NPs largely did not provide any added advantage over CZnO-NPs but sometimes responded better than the control, ZnO, and ZnA samples. Oxidative status and total volatile base nitrogen were lower for CZnO-NPs in refrigerated fish compared with the other treatments. The ZnO-NP-fortified fish had the lowest counts of total viable bacteria, coliforms, Staphylococcus spp., and Vibrio spp. Hence, the fortification of fish with synthesized CZnO-NPs is promising as a food additive to reduce microbial spoilage and lipid peroxidation of fish in storage. [ABSTRACT FROM AUTHOR]

The fortification of the Carpathians was always a crucial factor in the country’s defense. This was also the case between the two world wars, when the fortifications in the NorthEastern and Eastern Carpathians were constructed in four phases. The first phase, in 1939, was aimed at securing the right flank of the Wehrmacht attacking Poland at the request of Germany, as well as defending the borders in the NorthEastern Carpathians following the return of Subcarpathian Rus. The second phase, in 1940 – after the second Vienna Award – focused on fortifying the Eastern Carpathians. The third phase, in 1943, involved the construction of circular fortifications in Szeklerland, covering the eastern and north-eastern parts of the Carpathians. The fourth phase of the Carpathian fortifications began in 1943. According to the Kállay government’s plan, the Hungarian Army was to hold the Carpathian line until the Anglo-Saxon forces arrived in the Carpathian Basin. This plan led the Hungarian military leadership to develop the valley closures into defensive positions. Thus, the fortification system established to protect the Carpathian Basin was completed, with the Árpád Line being only a part of it. The Red Army was unable to breach this line, only managing to bypass it from the south. [ABSTRACT FROM AUTHOR]

Abstract. This study was conducted to evaluate the physicochemical properties, antioxidant content and the sensory attributes of fresh cow milk yoghurt fortified with mango pulp. Yoghurt samples were prepared from different proportions of yoghurt and mango pulp as follows: 100:0 (Control), 90:10 (10% MPY), 86:14 (14% MPY), 82:18 (18% MPY), 78: 22 (22% MPY) with sugar level maintained at 5 % (by weight) and was evaluated for physicochemical, antioxidant content and the sensory attributes of yoghurt from fresh cow milk fortified with mango pulp (MPY). The data collected for physicochemical, antioxidant content and the sensory attributes of the yoghurt were analyzed using the Statistical Package for Social Sciences (SPSS, 2016) version 16.0. The result for proximate composition of the yoghurt samples showed significant increase in total solids, ash and titratable acidity and was reported highest in 22% MPY while the pH, protein and fat content decreased with the increase in mango pulp concentration across the treatment combinations. The antioxidant capacity measured in the study was vitamin C, phenols and tannins. The vitamin C content significantly increased with addition of mango pulp recorded highest in 22% MPY ((4.97) while phenols and tannins decreased with increase in mango pulp concentration and reported highest in control yoghurt. The organoleptic results revealed more consumer acceptance for control yoghurt over the other treatments combinations and found higher in all the sensory parameters; aroma, appearance, texture and general acceptability except for the taste which reported highest in 14% MPY (3.80) and lowest in 10% MPY (2.80). In the case of physicochemical composition of the yoghurt samples, fat and protein content decreased with increase in mango pulp concentration to the yoghurt while the total solids, ash and titratable acidity increased. For enhancement of minerals, vitamins and antioxidant capacity of yoghurt drink, acceptable quality can be produced by blending yoghurt with 22% mango pulp combination there by promoting the health benefit of consumers.

The objective of the current study prepare yogurt enriched with roasted barley and oat flour in different treatments. The manual cleaning of oats and barley was carried out and placed in a traditional sand roaster with an iron pan at 280 ± 5°C for 20 seconds. Roasted barley and oat flours were used in different concentrations of 1:0; 3:0; 5:0; 0:1; 0:3; 0:5; 0.5:0.5; 1.5:1.5; and 2.5:2.5 g/100 g, respectively. The prepared yogurt was stored for 28 days at 4°C, and analyzed during the 7-day intervals. The results showed that roasted barley and oat flours contained higher concentrations of proteins (13.72 & 16.61%) and fibers (16.86 & 3.54%), which aided in the improvement of the properties of yogurt. The pH of the prepared yogurt was decreased (4.5 to 4.2), and titratable acidity was increased (0.61 to 0.70%) non-significantly in all treatments. The syneresis rate was decreased (25 to 19%) with increased concentrations of roasted barley and oats during storage. The microbial analysis of the fortified yogurt decreased the total plate count and total yeast count. Concludingly, roasted barley and oats improved the solid contents along with proteins, fats, and fiber contents of the prepared yogurts, improving the nutritional value of yogurt.

ABSTRACTIron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate bar. Therefore, this study aimed to provide chocolate bar fortified by SLN-ferrous sulfate with good physicochemical characteristics and sensory acceptability. The process was carried out by providing fats rich in monoacylglycerol (MAG) and diacylglycerol (DAG) from coconut stearin as a lipid matrix and emulsifier, fabricating SLN-ferrous sulfate, and fortifying SLN-ferrous sulfate in the chocolate bar at 0% (control), 2.5%, 5%, and 7.5%. The results showed that the fortification significantly affected texture, color, iron content, and sensory acceptability. The addition of SLN-ferrous sulfate of 2.5% produced chocolate bar with good physicochemical properties, which were preferred by the panelists. The chocolate bar contained iron reaching 79.23 mg/kg, a small spherulitic crystal microstructure, dominated by stable β-crystals, and no fat bloom was formed. Furthermore, SLN-ferrous sulfate based on fats rich in MAG and DAG from coconut stearin was compatible with good characteristics.

Weaning foods are soft digestible baby foods introduced along with breast milk for infants of 6 to 24 months. Early nutrition is a crucial one for proper growth and wellbeing. Researchers have developed weaning food from locally available ingredients with appropriate processing methods without losing actual nutrients value. Despite this, micronutrient malnutrition irrespective of the country status is a potential threat. This is overcome by fortifying micronutrients in the formulated weaning foods. Typically, formulated weaning foods are prepared from fruits and cereal grains that are abundant in micronutrients. Different processing methods are adopted to maintain the original natural characteristics of the ingredients. Traditional homemade weaning foods always have an upper hand over industrialized ones. Additionally, fortification enhances the micronutrients in weaning food and helps in uprooting the hidden hunger thereby helping in the sustainable development goals. This review focuses and delivers insights on the various processing methods and cereal-fruit weaning foods as traditional homemade ready-to-serve food supplement. It also highlights the impact of fortification of weaning foods against micronutrient malnutrition. On the whole this work emphasizes on the importance of sustainable weaning foods and how babies can be brought up into healthy grown-ups achieving zero hunger. [ABSTRACT FROM AUTHOR]

Abstract Backgrounds Restless legs syndrome (RLS) is an unpleasant condition that affects the quality of life of patients. Its prevalence in increased in women with premenstrual syndrome (PMS). Vitamin D plays a key role in female reproduction through its impact on calcium homeostasis and neurotransmitters. We aimed to evaluate the effect of dairy products fortified with Vitamin D3 on RLS in women with PMS. Materials and methods We conducted a 2.5-month, randomized, total-blinded clinical trial to evaluate the effectiveness of low-fat milk and yogurt fortified with vitamin D on RLS in women with PMS. Among 141 middle-aged women with abdominal obesity, 71 and 70 cases received fortified and non-fortified low-fat dairy products, respectively. All subjects completed a Symptoms Screening Tool (PSST) and RLS questionnaires. Results The results showed that in the women with severe PMS (PSST > 28), serum levels of vitamin D increased significantly following vitamin D fortification. The mean restless legs score in the severe PMS subgroup (PSST > 28) was significantly lower after the intervention (p 28) (p 0.05). Conclusion Fortifying dairy products with vitamin D3 can increase the serum levels of vitamin D and reduce the RLS severity in women with severe PMS, but not in other groups.

Abstract Purpose Metabolic bone disease of prematurity (MBDP) remains a significant cause of morbidity in extremely premature newborns. In high-risk patients, suspected diagnosis and subsequent treatment modifications, with limitations in terms of sensitivity and specificity, rely on low phosphorus levels and/or high levels of alkaline phosphatase (ALP). We investigated the potential of fibroblast growth factor-23 (FGF23) as an early marker for MBDP when measured at 3–4 weeks of life in at-risk patients. Methods A single-center prospective observational non-interventional study including preterm newborns of both sexes, with a gestational age of less than 32 weeks and/or a birth weight of less than 1500 g. In the standard biochemical screening for MBDP performed between 3 and 4 weeks of life within a nutritional profile, the determination of FGF23 was included along with other clinical and metabolic studies. The study was conducted at Marqués de Valdecilla University Hospital in Santander, Spain, from April 2020 to March 2021. Participants provided informed consent. Biochemical analyses were conducted using various platforms, and follow-up evaluations were performed at the discretion of neonatologists. Patients at high risk for MBDP received modifications in treatment accordingly. The sample was descriptively analyzed, presenting measures of central tendency and dispersion for continuous variables, and absolute numbers/percentages for categorical ones. Tests used included t-tests, Mann‒Whitney U tests, chi-square tests, logistic regressions, Pearson correlation, and ROC curve analysis (IBM SPSS Statistics version 19). Significance level: P

The article presents a brief review of the results of studies of the fortification lines of the Pozheg hillfort – the only well-fortified settlement studied in the European Northeast (Komi Republic), which functioned during the XII–XIV centuries. This small hillfort (about 1550 m 2) was founded in the valley of the Vym River as an Old Rus outpost on the way to the Trans-Urals. It reached its greatest prosperity in the first half of the XIII century. The remains of buildings of three construction stages (XII, XIII and XIV centuries) have been studied by excavations at the site, the system of wood and earth fortifications (ditches, log walls, bulwarks) typical for small fortresses of medieval Russia has been discovered. An attempt is made to reconstruct the general appearance of the defensive structures of the Pozheg ancient settlement and a preliminary assessment of the main labor inputs in their construction is carried out. The types of fortress buildings are distinguished, the schemes of defensive lines, the size of the ancient settlement and their changes by stages of construction are considered.

There is a confusion in the use of the terms “gorodni” and “tarasa”, related to the construction of walls, in written sources and historiography on the architecture of the fortifications of the Russian state in Siberia and the Far East. The purpose of the study, the results of which are presented in the article, was to clarify the meaning of the term “gorodni” in written sources. The factual base consists of written, archaeological and cartographic sources. It is established that the term “gorodni” is earlier in relation to the term “tarasa”. The change of terminology did not reflect changes in the wall structure. Such a structure of defensive walls as a gorodni was not used in the region under study. Both of these terms imply a tarasa structure, which were called “gorodni” in written sources until the middle of the XVII century, and from the second half of the XVII century mainly “tarasa”.

Abstract In recent years, the use of fermented fruit juices to offer protection against mental illness has been increasing enormously. The present study, aimed at formulating a synbiotic fruit beverage for mental well-being using fructo-oligosaccharide (FOS), Gamma-aminobutyric acid (GABA) and Lactobacillus rhamnosus. Guava extract (abbreviated as fruit extract, FE; 10%) supplemented with FOS (1%) fermented for 48 h using L. rhamnosus, was then fortified with 0.05% GABA (FE + FOS + GABA). This GABA-fortified fermented guava beverage exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl (IC50 value of 0.451 ± 0.05 mg/ml) and ferrous reducing antioxidant capacity (A700 nm value of 0.68 ± 0.06) assays. Fermentation also enhanced total phenolics and flavonoids by 27.63% and 27.41%, respectively. Furthermore, GABA-fortified fermented guava beverage showed a significant neuroprotective effect by negatively modulating oxidative stress and upregulating activity of antioxidant enzymes (superoxide dismutase and catalase) in rotenone treated neuronal cell lines. Taken together, our research findings clearly indicate the propensity of GABA-fortified fermented guava beverage to protect against rotenone mediated neuronal cell damage. Even though the underlying molecular mechanisms need further research, in conclusion, our study demonstrates that the GABA-fortified fermented guava beverage effectively confers neuroprotective effects in vitro, suggesting its potential as a functional beverage for promoting brain health. Graphical Abstract

To further explore the impact of nutrient fortification on the ovarian secondary development of redclaw crayfish, four groups were set up: group ①, no feeding; group ②, formulated feeding; groups ③ and ④, formulated feed + nutrient bait. Results showed (1) the proportions of egg‐bearing shrimp in groups ③ and ④. 2) The weight growth rate of group ① was the lowest, the maturation coefficient of unripe shrimp in group ④ was the highest, and the egg‐holding rates in groups ③ and ④ were significantly higher than those of group ①. The hatching and survival rates of yellow eggs in group ④ were significantly higher than those in group ②. The hatching and survival rates of red eggs in groups ③ and ④ were significantly higher than those in group ①. (3) The weight gain rate of juveniles in group ④ was significantly higher than those of group ①. (4) Genes and proteins related to ovarian development were screened. In summary, group ④ had a higher proportion of egg‐holding shrimp, faster ovarian development, and a higher maturity coefficient. The hatching and survival rates of eggs, and the survival and weight gain rates of the offspring were also high. [ABSTRACT FROM AUTHOR]

Nutrient quality of plant-based meat and fish alternative (MFA) products has been reported as variable. The present objective was to compare the nutrient density of raw meat and fish with MFA products and to examine MFA ingredients and fortification patterns. Nutrient composition data for raw beef, pork, and chicken (n = 450) came from the USDA Standard Reference Legacy Reselase (SR28) nutrient composition database (n = 450). Data for plant-based meat alternatives (n = 118) came from the USDA Branded Food Products Database (BFPDB). Data for fish and seafood (n = 68) and alternatives (n = 12) came from the Danish Frida Database and Mintel (n = 503). Analyses compared macronutrient content and selected micronutrients per 100 g and percentage of US Daily Values. Nutrient density scores were based on the NRF5.3 algorithm. NRF5.3 scores were significantly lower for MFA products as compared to meat or fish. Saturated fat content was lower, but the mean MFA sodium content was 660 mg/100 g compared to 60 mg/100 g for beef. Mean protein content (17 g) was lower than for beef and pork (20 g). A search of ingredient lists found that fortification with most nutrients associated with animal source proteins (such as B vitamins, vitamin D, iodine, zinc, and omega-3 EPA and DHA) was minimal. Plant-based MFA products would benefit from nutrient standards and fortification guidelines to ensure that these products are not nutritionally inferior to the originals. [ABSTRACT FROM AUTHOR]

The upcycling of agricultural by-products and the extension of the shelf-life of staple foods represent crucial strategies for mitigating the consequences of food losses and enhancing the competitiveness of the agri-food industry, thus facilitating the attainment of higher financial revenues. This is particularly relevant for global artichoke cultivation, where 60–80% of its biomass is discarded annually. The present study investigated the potential of using non-stabilized polyphenol-rich extracts from the main artichoke by-products (bracts, leaves, and stems) to fortify and extend the shelf-life of breadsticks. The incorporation of hydroalcoholic extracts at two addition levels (1000–2000 ppm) resulted in an increased antioxidant capacity and oxidative stability of fortified breadsticks. Rheological tests revealed that the fortification did not affect the dough's workability, with the exception of the leaf extract. While a slight deterioration in texture was observed, the shelf-life of breadsticks was significantly extended, particularly at the highest levels of addition, without any visible alteration in their appearance. The stem extract demonstrated the most promising outcomes, exhibiting a maximum increase of 69% in antioxidant capacity (DPPH) and an extension of the estimated shelf-life by 62% in the resulting breadsticks, prompting the potential for utilizing them to develop nutritious and healthy snacks with extended shelf-life. [ABSTRACT FROM AUTHOR]

Fort Douglas in Salt Lake City, Utah, is not only an active military fort but also a site of historical significance. Established in 1862, it played a role in the Civil War and has a diverse history, including hosting social events and even baseball games with African American Buffalo Soldiers. During World War I and II, it held prisoners of war and became home to the 7th Bombardment Group. Managed by the University of Utah, the site offers a walking tour that explores its archaeological treasures. Although the museum is currently closed, alternative materials and artifacts are provided during the tour, and plans are underway to reopen the museum by the end of the year. With Salt Lake City hosting the 2034 Winter Olympics, Fort Douglas has the potential to showcase the city's history to a wider audience. [Extracted from the article]

The diversity present in Nalen is a blessing, as it fosters cohesion in social, cultural, and religious ties, in contrast to the various conflicts that often arise from such differences. This cohesion resulted from the formation of a habitus of peace. This study aimed to answer the question of how the habitus of peace is cultivated in Nalen, a small village in Central Java. Data were systematically collected through in-depth interviews with prominent figures and community members in Nalen, complemented by observations. The subsequent analysis of the data employed Bourdieu's theoretical framework, which delves into the intricacies of habitus development within the Nalen community. This analysis scrutinizes various forms of capital, with a particular emphasis on social and cultural capital, substantively contributing to the fortification of the habitus. This study finds that the habitus of interreligious harmony can manifest organically, devoid of external coercion, showcasing the community's robust autonomy in the formative process. Additionally, the objective and subjective structures of society, alongside historical factors, emerge as foundational elements that influence the trajectory of habitus formation. Ultimately, habitus is cultivated within the collective consciousness of the community and is sustained by the diverse capital resources at their disposal. [ABSTRACT FROM AUTHOR]

Cardiovascular diseases account for almost 18 million deaths annually, the most of all non-communicable diseases. The reduction of dietary salt consumption is a modifiable risk factor. The WHO recommends a daily sodium intake of <2000 mg but average consumption exceeds this in many countries globally. Strategies proposed to aid effective salt reduction policy include product reformulation, front of pack labelling, behavioural change campaigns and establishing a low-sodium-supportive environment. Yet, salt for household and processed food use is, in countries wholly or partially adopting a universal salt iodisation policy, the principal vehicle for population-wide iodine fortification. With salt reduction policies in place, there is concern that iodine deficiency disorders may re-emerge. Recognising the urgency to tackle the rising prevalence of NCDs yet not risk the re-emergence and detrimental effect of inadequate iodine intakes, this review lays out the feasibility of integrating both salt reduction and salt iodine fortification strategies. Reducing the burden of health risks associated with an excessive sodium intake or inadequate iodine through population-tailored, cost-effective strategies involving salt is both feasible and achievable, and represents an opportunity to improve outcomes in public health. [ABSTRACT FROM AUTHOR]

AbstractOn 7 October 2023, 3,000 Hamas terrorists from the Gaza Strip infiltrated Israel. Over 1,300 people were killed on that day, and over 240 were abducted to Gaza. On October 8, Israel declared war on Hamas. The current study delves into the prevailing phenomenon of spontaneous war weddings held in military settings during the war. Drawing from Terror Management Theory (TMT) and utilizing an ethnographic approach, we analyze published media reports of these weddings. We suggest that this phenomenon is a sign of three terror management anxiety buffer mechanisms activated in view of current national and personal mortality salience: the validation of cultural worldviews; the enhancement of self-esteem; and the pursuit of proximity, in the form of a sense of closeness to attachment figures. All three anxiety-buffer mechanisms contribute to the fortification of psychological defenses, the denial of death, and the maintenance of psychological equanimity in view of this incomprehensible threat. [ABSTRACT FROM AUTHOR]

Backgrounds: Restless legs syndrome (RLS) is an unpleasant condition that affects the quality of life of patients. Its prevalence in increased in women with premenstrual syndrome (PMS). Vitamin D plays a key role in female reproduction through its impact on calcium homeostasis and neurotransmitters. We aimed to evaluate the effect of dairy products fortified with Vitamin D3 on RLS in women with PMS. Materials and methods: We conducted a 2.5-month, randomized, total-blinded clinical trial to evaluate the effectiveness of low-fat milk and yogurt fortified with vitamin D on RLS in women with PMS. Among 141 middle-aged women with abdominal obesity, 71 and 70 cases received fortified and non-fortified low-fat dairy products, respectively. All subjects completed a Symptoms Screening Tool (PSST) and RLS questionnaires. Results: The results showed that in the women with severe PMS (PSST > 28), serum levels of vitamin D increased significantly following vitamin D fortification. The mean restless legs score in the severe PMS subgroup (PSST > 28) was significantly lower after the intervention (p < 0.05. Serum Vitamin D levels significantly differed between intervention and control groups in all individuals (PSST < 19, PSST 19–28, and PSST > 28) (p < 0.05), but no significant differences were found between RLS scores of the intervention and control groups in the three PMS subgroups (p > 0.05). Conclusion: Fortifying dairy products with vitamin D3 can increase the serum levels of vitamin D and reduce the RLS severity in women with severe PMS, but not in other groups. [ABSTRACT FROM AUTHOR]

Effective food fortification strategies using elemental iron powders (EIPs) are needed to combat iron deficiency anemia. The purpose of this study was to determine hemoglobin regeneration efficiency (HRE) and relative iron bioavailability (RBV) of four food-grade EIPs (El-Lyte (EL), Hi-Sol (HS), H-325 (H3), and A-131 (A1)) by treating anemic rats with 14 d iron repletion diets (uncooked and cooked), fortified with a 12, 24, or 36 mg iron/kg diet of the EIPs, ferrous sulfate monohydrate (FS, FeSO4•H2O), or no added iron (control), n = 9–12/group. The ability of EL and HS to maintain hemoglobin for 6 weeks on the 6 mg iron/kg diet was also studied. The dissolution rate of iron from the EIPs was measured in hydrochloric acid at pH 1.0. Compared to FS, the EL, HS, and A1 EIPs had >50% overall RBV, with the following order: HS > A1 > EL > H3 (p ≤ 0.05); the effect of cooking was not significant (p > 0.05). Dissolution testing revealed that the mean RBV of the EIPs was positively associated with the percentage of iron solubility. In the 6-week maintenance study, EL and HS maintained hemoglobin as well as FS. Overall, the findings show that at the concentrations of iron tested, these EIPs are effective fortification agents to replenish hemoglobin and correct iron deficiency anemia. [ABSTRACT FROM AUTHOR]

Soil salinity is a major nutritional challenge with poor agriculture production characterized by high sodium (Na+) ions in the soil. Zinc oxide nanoparticles (ZnO NPs) and biochar have received attention as a sustainable strategy to reduce biotic and abiotic stress. However, there is a lack of information regarding the incorporation of ZnO NPs with biochar to ameliorate the salinity stress (0, 50,100 mM). Therefore, the current study aimed to investigate the potentials of ZnO NPs application (priming and foliar) alone and with a combination of biochar on the growth and nutrient availability of spinach plants under salinity stress. Results demonstrated that salinity stress at a higher rate (100 mM) showed maximum growth retardation by inducing oxidative stress, resulted in reduced photosynthetic rate and nutrient availability. ZnO NPs (priming and foliar) alone enhanced growth, chlorophyll contents and gas exchange parameters by improving the antioxidant enzymes activity of spinach under salinity stress. While, a significant and more pronounced effect was observed at combined treatments of ZnO NPs with biochar amendment. More importantly, ZnO NPs foliar application with biochar significantly reduced the Na+ contents in root 57.69%, and leaves 61.27% of spinach as compared to the respective control. Furthermore, higher nutrient contents were also found at the combined treatment of ZnO NPs foliar application with biochar. Overall, ZnO NPs combined application with biochar proved to be an efficient and sustainable strategy to alleviate salinity stress and improve crop nutritional quality under salinity stress. We inferred that ZnO NPs foliar application with a combination of biochar is more effectual in improving crop nutritional status and salinity mitigation than priming treatments with a combination of biochar. [ABSTRACT FROM AUTHOR]

This study compares the southern American cone geographic map drawn up by Custodio Sá de Faria to the existing maps of the interior and coastal profile of Patagonia, mainly in the final decades of the eighteenth century. This copy was sent to the Marquis of Loreto in 1786 and can be consulted in the General Archive of the Indies along with other copies and navigation diaries. The analysis of its content goes from north to south: the forts on the border on the Salado River, south of Buenos Aires, the fortified places of the Pampas, the cartographic heritage in the Chilean Cuyo region and contributions from famous missionaries who were in those territories, and their news about the activity in those years. Of special interest are the contributions on the Spanish coastal navigations carried out in the project to found forts and towns in the Bahía sin Fondo, Bahía San Julián and Río Negro. The project was commissioned by the minister Don José de Gálvez, and carried out by viceroy José de Vértiz between 1779-83. Diaries and maps of members of the Royal Navy are preserved, thus allowing us to update some erroneous data in force until then. Keywords: siglo XVIII; cartography; Pampa; Patagonia; missionary Cardiel; Viedma deputy; Vi [ABSTRACT FROM AUTHOR]

This study focuses on the impact of Modernism on contemporary architecture in Erbil, a city with a history dating back to the fifth millennium B.C. Emphasizing the historical significance of the central ancient citadel and its ties to the third family of the Sumerian empire and transformative Assyrian conquests, the research intricately navigates the discourse surrounding modernist architecture and its effects on Erbil's identity. Using an evaluative lens, it discerns how contemporary architectural trends have influenced the city's historical buildings, urban planning, and local environment. Through a descriptive and interpretive methodology, the study unveils the intricacies of Erbil's architectural transition, drawing insights from diverse sources such as maps, visuals, and legislative texts. This paper makes a significant contribution to the ongoing dialogue about the evolution of contemporary architecture in Erbil, illustrating vividly how modern architecture, characterized by its departure from tradition, gradually replaced conventional building practices from the early 20th century until the 1980s, leaving a lasting imprint on Erbil's traditional organizational planning identity. [ABSTRACT FROM AUTHOR]

Technologies and scientific progress are of major importance in monitoring cultural heritage (CH). Studies of CH preservation play a crucial role in understanding human history, inheriting splendid nations' cultures, and safeguarding cultural diversity. The scientific community and the countries must lead a battle to maintain and preserve CH. The possibilities in the search for underground objects (using non-invasive methods) that have been forgotten are presented. This article presents the results of research conducted in the area of the Citadel in Lviv (Ukraine) and an execution site of the Second World War (Kazimierz Biskupi, Poland). This research makes it possible to highlight the problem of researching to find and adequately commemorate objects and events that are essential elements of the CH of Ukraine and Poland. The proposed non-invasive methods allow the designation of protection zones of historical and cultural significance. [ABSTRACT FROM AUTHOR]

Objectives: This study aims to demonstrate the extent of the Holy Qur’an’s interest in building thought and its keenness to protect it from any influences. These verses in the Holy Quran build aciculums of facts faraway from deviation and study of myths. It treats the reasons deviation which make human deviation not just for person but for all society which threat Muslims and their security and thoughts in order to denigrate the fact of Islam which depend of the average thinking, feeling, behavior not allow and warning of violence and height or default dissolution of the duties that excuse Alwasatya Curriculum and moderation for both sides, Excessive duties its deviation which lead to bad things. Methods: In my study, I have employed a descriptive approach based on analysis to examine and explain the causes of intellectual deviation and how the H In my study, I have employed a descriptive approach based on analysis to examine. Results: I have reached explain the causes of intellectual deviation and how the Holy Qur’an addresses them through systematic, scientific principles. The Qur’an, free from falsehood, equips Muslims to confront misguided and deviant ideas, fortifying their sound thought. This fortification enables them to effectively counter any erroneous ideologies.oly Qur’an addresses them through systematic, scientific principles. The Qur’an, free from falsehood, equips Muslims to confront misguided and deviant ideas, fortifying their sound thought. This fortification enables them to effectively counter any erroneous ideologies. Conclusions: The conclusion was that the Muslim is able to confront and fight deviant and misguided thoughts because he has built his sound thought and fortified it, and thus he has become able to confront any deviant thought. Keywords: The Holy Quran, Thought, Deviation, Extremism. [ABSTRACT FROM AUTHOR]

Probiotics-based beverages are cherished as convenient and functional food due to their excellent nutritional profile, sensory quality, and shelf life. The need for fruit juice-based probiotic beverages has been sparked as certain consumers are allergic to dairy products or vegan. The purpose of this study is to comprehensively review various fruit-based probiotic beverages developed by fortification or fermentation using various probiotics, methods used to prepare these beverages, health benefits of resultant beverages and the mechanism involved. In addition, advanced methods such as encapsulation/immobilization and spray drying to enhance the shelf life and stability of these beverages have also been discussed in detail. Overall, this review emphasizes the development and exceptional advantages of fruit-based probiotics. This study will be helpful for food scientists and food processors to develop novel probiotic beverages with enhanced health benefits and assist industries in determining the most economical raw materials and production processes for producing fruit juice-based beverages. [Display omitted] • Consumer's demand for fruit juice-based probiotic beverages (FJPB) is high. • Different fruits-based fermented/non-fermented probiotic beverages are discussed. • Technological interventions to enhance overall quality of FJPB are reviewed. • In vivo and in vitro health benefits of FJPB are also discussed in detail. • Instant, safe and quality FJPB have to be developed from regional low-cost fruits. [ABSTRACT FROM AUTHOR]

Micronutrient interventions can reduce child mortality. By applying Micronutrient Intervention Modeling methods in Senegal, Burkina Faso, and Nigeria, we estimated the impacts of bouillon fortification on apparent dietary adequacy of vitamin A and zinc among children and folate among women. We then used the Lives Saved Tool to predict the impacts of bouillon fortification with ranges of vitamin A, zinc, and folic acid concentrations on lives saved among children 6–59 months of age. Fortification at 250 µg vitamin A/g and 120 µg folic acid/g was predicted to substantially reduce vitamin A– and folate‐attributable deaths: 65% for vitamin A and 92% for folate (Senegal), 36% for vitamin A and 74% for folate (Burkina Faso), and >95% for both (Nigeria). Zinc fortification at 5 mg/g would avert 48% (Senegal), 31% (Burkina Faso), and 63% (Nigeria) of zinc‐attributable deaths. The addition of all three nutrients at 30% of Codex nutrient reference values in 2.5 g bouillon was predicted to save an annual average of 293 child lives in Senegal (3.5% of deaths from all causes among children 6–59 months of age), 933 (2.1%) in Burkina Faso, and 18,362 (3.7%) in Nigeria. These results, along with evidence on program feasibility and costs, can help inform fortification program design discussions. [ABSTRACT FROM AUTHOR]

An incredible surge in demand for fermented dairy products has been experienced recently due to its nutraceutical benefits and lifestyle preferences. As a traditional fermented dairy beverage, cultured buttermilk is an ideal product choice in this context. This study introduces a novel cultured buttermilk fortified with the high protein microalgae Arthrospira platensis, making it beneficial and appealing due to its preferable mouthfeel and antioxidant characteristics. The goal of this study was to extensively evaluate and determine the optimum amount of Spirulina powder to be mixed into buttermilk, while also analyzing the alterations in the physicochemical and sensory properties of the resulting product. The pH, titratable acidity, DPPH inhibition activity, Phenolic content, and sensory properties of newly developed cultured buttermilk with varying concentrations of Spirulina 0.25, 0.45, 0.65, 0.85 and 1.5% were compared with that of the control buttermilk sample with no added Spirulina. Based on the findings derived from the conducted study, it has been concluded that the incorporation of 0.25% Spirulina, can potentially enhance the nutritional composition and functional health attributes of cultured buttermilk without affecting sensory score. [ABSTRACT FROM AUTHOR]

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