Nutritional enhancement

Phosphoric Acid. The only inorganic acid used for food appkeations is phosphoric acid [7664-38-2] H PO, which is second only to citric acid in popularity. The primary use of phosphoric acid is in carbonated beverages, especially root beer and cola. It is also used for its leavening, emulsification, nutritive enhancement, water binding, and antimicrobial properties. Eood-grade phosphoric acid is produced by the furnace method. Elemental phosphoms is burned to yield phosphoms pentoxide which is then reacted with water to produce phosphoric acid (see Phosphoric acid and the phosphates) (12). 

Hoisington D. 2002. Opportunities for nutritionally enhanced maize and wheat varieties to combat protein and micronutrient malnutrition. Food Nutr Bull 23 376-377. 

Parr AJ and Bolwell GP. 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J Sci Food Agric 80 985-1012. 

Lindsay, D.G. and Clifford, M.N., Special issue devoted to critical reviews produced within the EU Concerted Action Nutritional Enhancement of Plant-based Food in European Trade (NEODIET), J. Sci. Pood Agric., 80, 793, 2000. 

South Familiar with a variety of Africa nutritionally enhanced porridges, for example, vitamin- and iron-fortified maize, especially maize and oats. 

Transgenic plants that possess nutritionally enhanced traits are also currently under development. The most recent example of this is found in the case of golden rice, an enriched rice that derives its name from its golden... 

Scott, J., Rebeille, F., Letcher, J. (2000). Folic acid and folates the feasibility for nutritional enhancement in plant foods. J. Sci. FoodAgric., 80, 795-804. 

Nutritionally enhanced Seed and leaf Triticum aestivum Glu-A 1, Glu-D1 (41)... 

Amie refills our cups and I take a sip before continuing. In a sense, the resulting nutritionally enhanced rice is similar to drinking vitamin D enriched milk—except put there by a different process. ... 

The ability of phytochemicals to modulate cell cycle can be useful in evaluating and optimizing cancer prevention by these compounds. Studies reported here demonstrate that phytochemicals may differentially impact cell cycle and cell number depending upon the mutations in the cancer cell. In addition, cell cycle regulatory proteins are altered by phytochemicals in ways that may explain the cell cycle modulation. The fact that structural features of flavonoids impact cell cycle modulation suggests that cell cycle modulation may be useful in identifying the most active compounds for colon cancer prevention. Finally, cell cycle modulation studies can inform us on plant modifications that may be useful for nutritional enhancement. 

N. T. Dunford and H. B. Dunford, Nutritionally Enhanced Edible Oil Processing, AOCS Press,... 

W. E. Farr and G. R. List, in N. T. Dunford, ed.. Hydrogenation Techniques, Nutritionally Enhanced Processing, AOCS Press, Champaign, Illinois. 

It has been discovered that corn cobs, straw, plant stalks, and other vegetable waste can be made into edible animal feed by treatment with hydrogen peroxide. Just imagine—a pile of useless corn stalks and weeds turned into animal feed. This will drastically reduce the cost of beef, milk, and other animal products. The straw or other waste is simply soaked in H202 for a few hours, and presto-food. The H202 makes the straw digestible and nutritionally enhanced. It s just as good or better than corn, which is expensive. 

Niranjan, K. P. Hanmoungjai. Enzyme-added aqueous extraction. Nutritionally Enhanced Edible Oil and Oilseed Processing N.T. Dunfotd, H.B. Dunford, Eds. AOCS Press Champaign, IL, 2004. 

The relationship between P and Mo in tobacco plants is also influenced by N, for application of NH4-N can enhance the concentrations of both native and applied P, and the P can enhance Mo concentrations when Mo is applied, but not influence Mo nutrition in the absence of added Mo (Schwamberger and Sims, 1991). The same authors further showed that this enhanced Mo nutrition due to P application may be great enough to overcome the negative effects of NH4 on Mo nutrition. Enhanced Mo concentrations due to P application may also be dependent on the presence of adequate N or addition of N. 

There are no FDA standards of identity for the enrichment or fortification of nonwheat flours. Instead, there are some standards for macaroni and noodle products made mainly from wheat flour, but nutritionally enhanced by the addition of nonwheat flours such as those derived from other grains or from oilseeds (usually cottonseeds, peanuts, soybeans, or sunflowers). 

Phosphated flour—Phosphated flour is popular in certain areeis, particularly where biscuits are commonly made with sour milk and buttermilk. Since the acid content of sour milk varies, phosphated flour provides a greater eissurance of leavening action from baking soda. The amount of calcium phosphate permitted in the flour is very small, not less than 0.25% and not more than 0.75%. Nevertheless, this low level of phosphation constitutes a significant nutritional enhancement, because a cup (115 g) of sifted phosphated flour supplies from 68 mg to 165 mg of calcium, and from 176 to 328 mg of phosphorus—compared to only 18 mg of calcium and 100 mg of phosphorus in unphosphated flour. 

Steiner MC, Barton RL, Singh SJ, et al. Nutritional enhancement of exercise performance in chronic obstructive pulmonary disease a randomized controlled trial. Thorax 2003 58 745-751. Cai B. Effect of supplementing a high-fat, low-carbohydrate enteral formula in COPD patients. Nutrition 2003 19 229-232. 

Neuman T, Dunford NT. 2004. Edible Oil Bleaching. In Dunford, N.T. and Dunford, H.B. (editors). Nutritionally Enhanced Oil and Oilseed Processing. Champaign, IL AOCS Press, pp. 148-160. 

Lindsay DG and Clifford MN (eds.) (2000) Critical reviews within the EU Concerted Action Nutritional enhancement of plant-based food in European trade ( NEODIET ). Journal of the Science of Food and Agriculture 80 793—1137. 

Betancor, M.B., Sprague, M., Usher, S., Sayanova, O., Campbell, P.I., Napier, I.A., Tocher, D.R., 2015. A nutritionally-enhanced oil from transgenic Camelina sativa effectively replaces fish oil as a soirrce of eicosapentaeonic acid for fish. Sci. Rep. 5. http //dx.doi.org/10.1038/srep08104. 

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