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Journal articles on the topic 'Dietary formulation'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Rudrapal, Mithun, Ashwini K. Mishra, Laxmi Rani, et al. "Nanodelivery of Dietary Polyphenols for Therapeutic Applications." Molecules 27, no. 24 (2022): 8706. http://dx.doi.org/10.3390/molecules27248706.

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Advancement in nanotechnology has unleashed the therapeutic potentials of dietary polyphenols by enhancing bioavailability, improving biological half-life, and allowing site-specific drug delivery. In this review, through citation of relevant literature reports, we discuss the application of nano-pharmaceutical formulations, such as solid lipid nanoparticles, nano-emulsions, nano-crystals, nano-polymersomes, liposomes, ethosomes, phytosomes, and invasomes for dietary polyphenols. Following this, we highlight important studies concerning different combinations of nano formulations with dietary

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2

Nugraheni, M., S. Purwanti, and P. Ekawatiningsih. "Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch." Food Research 4, no. 6 (2020): 2241–46. http://dx.doi.org/10.26656/fr.2017.4(6).269.

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This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituen

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3

Nugraheni, M., Windarwati, and S. Palupi. "Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation." Food Research 6, no. 4 (2022): 354–63. http://dx.doi.org/10.26656/fr.2017.6(4).506.

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The purpose of this research was to find out the chemical composition, bioactive compound content, antioxidant activity, and sensory evaluation of gluten-free noodles made from organic red rice. The study was carried out by creating three formulations using germinated organic red rice flour, germinated Vigna radiata flour, and tapioca flour. Proximate analysis, resistant starch and dietary fibre were used to analyze the chemical composition. Phenolic and flavonoid compounds were among the bioactive compounds studied. The DPPH method was used to assess antioxidant activity. The findings reveale

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K., Norzaleha, Wan Nur Zahidah W.Z., Noreenyusnita M.N., Zahirah I., Nohida Arnieza M., and Muhammad Shah A. "Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking." Food Research 6, Supplementary 2 (2022): 23–31. http://dx.doi.org/10.26656/fr.2017.6(s2).020.

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Soybean curd residue (SCR) or okara is a by-product generated during the production of soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the maintenance of normal bowel function and also for building and repairing body tissues. However, it is used as stock feed and fertilizer or dumped in landfills. Therefore, this study was conducted to incorporate the SCR into traditional cassava crisp (opak) to produce healthier snacks and add value to this nutritious waste. Thirteen formulations with different proportions of grated cassava/SCR powder/tapioca flour were ge

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Perera, T. P. Sathsara S., Pahan I. Godakumbura, M. A. B. Prashantha, and S. B. Navaratne. "Development of Extruded Composite Flour Formulations using Local Grain Varieties: Formulation, Sensory Evaluation, and Nutrient Analysis." Asian Food Science Journal 22, no. 10 (2023): 70–79. http://dx.doi.org/10.9734/afsj/2023/v22i10674.

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This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean flour (MF), Black gram flour (BF), and Meneri flour (MF) together with cinnamon powder, sesame and black seeds were composited in developing the formulations based on the nutrient compositions. Thus, 16 composite flour mixtures were formulated fitting to the two-factor factorial experimental design and those formulations

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Mamagkaki, Alexandra, Ioannis Bouris, Panagiotis Parsonidis, Ioanna Vlachou, Maria Gougousi, and Ioannis Papasotiriou. "Genistein as a dietary supplement; formulation, analysis and pharmacokinetics study." PLOS ONE 16, no. 4 (2021): e0250599. http://dx.doi.org/10.1371/journal.pone.0250599.

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The objective of this study is to improve and optimize the formulation of Genistein in capsules in order to result in a better pharmacokinetic profile comparing to existing commercial products. In order to do this, five different formulations of Genistein capsules were developed and examined by reviewing their disintegration and dissolution properties. Furthermore, flowability of the powder along with potent incompatibilities between Genistein and its excipients were monitored through their thermal properties. The final formulation of Genistein was quantified using HPLC analysis and then its s

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Molinari, Letícia Costa, Luane Aparecida do Amaral, Mariana Biava de Menezes, Elisvânia Freitas dos Santos, Dalton Luiz Schiessel, and Daiana Novello. "Esfiha with added chayote peel flour." International Journal for Innovation Education and Research 9, no. 7 (2021): 141–52. http://dx.doi.org/10.31686/ijier.vol9.iss7.3104.

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The aim of the study was to evaluate the sensory acceptability of sfiha added to different levels of chayote peel flour (CPF). Also, determine the physical-chemical composition of the standard formulation and that containing the highest CPF content and with acceptance similar to the standard. Five sfiha formulations were developed: F1 (standard, 0% CPF) and the others added 2% (F2), 6% (F3), 9% (F4) and 12% (F5) of CPF. Sixty evaluators aged 7 to 10 years participated in the sensory evaluation. The addition of levels greater than 2% of CPF reduced sensory acceptability (p<0.05) of the sfiha

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Hales, Kristin E. "91 Awardee Talk: Using respiration calorimetry to estimate energy balance to estimate energy balance and methane emissions." Journal of Animal Science 102, Supplement_3 (2024): 325. http://dx.doi.org/10.1093/jas/skae234.370.

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Abstract Understanding relationships between chemical components of the diet and methane production will allow nutritionists to develop formulation strategies to decrease methane emissions. Diets that produce acetate liberate hydrogen that can be used by methanogenic archaea to produce methane. Propionate is a hydrogen sink and diets that lead to increased propionate production decrease acetate and methane production. The objective was to evaluate relationships between methane emissions and dietary chemical components and feed intake using published databases and make diet formulation recommen

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9

Wang, Xiao, Yao-Peng Lu, Ze-Long Zhang, et al. "Dietary Probiotic Rhodopseudomonas palustris Formulation Improves Growth Performance, Muscle Composition, Digestive Enzyme Activity, Non-Specific Immunity and Disease Resistance of Juvenile Ivory Shell (Babylonia areolata)." Fishes 9, no. 12 (2024): 522. https://doi.org/10.3390/fishes9120522.

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Rhodopseudomonas palustris (RP) are known anaerobic bacteria with probiotic properties containing several bioactive compounds and enzymes that benefit aquatic animals. However, studies on the use of RP on aquatic animal species are limited. This study investigated the effects of dietary supplementation with RP formulation on the growth, non-specific immunity, and disease resistance of juvenile ivory shells (Babylonia areolata). The experiment was conducted for 8 weeks, with B. areolata fed a control diet (RP0) and four diets containing four different RP formulations, with doses of 1 (RP1), 5 (

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10

Wensley, Madie, Mike Tokach, Jason Woodworth, Robert Goodband, Joel DeRouchey, and Jordan Gebhardt. "Nutritional strategies to improve the growth performance of pigs marketed in summer." Journal of Swine Health and Production 31, no. 4 (2023): 197–200. http://dx.doi.org/10.54846/jshap/1321.

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To improve the growth performance of growing-finishing pigs and maximize economic returns for summer marketing, producers can feed increased dietary energy while pigs are still in their energy dependent growth phase. Removal of high-fiber ingredients such as dried distillers’ grains with solubles can increase dietary energy and improve gain. During the summer when feed intake is low, formulating diets at or slightly above amino acid requirements may be beneficial. Feed additives that increase growth rate should be considered to improve market weight. Market prices and optimal market weights sh

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Arzaqina, Aulia Adha, Ibnu Malkan Bakhrul Ilmi, and Nanang Nasrullah. "Snack Bar Suweg (Amorphophallus campanulatus B) dan Kacang Merah (Phaseolus vulgaris L) sebagai Camilan Sumber Serat Pangan." Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 5, no. 2 (2021): 93–104. http://dx.doi.org/10.21580/ns.2021.5.2.6303.

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This study aims to utilize local food products and determine the nutritional content, dietary fiber content, and sensory acceptance of snack bars made of elephant foot yam flour and red bean flour. In order to obtain the best formulation, the Completely Randomized Design (CRD) method with three different formulations was used. Determination of the best formulation was carried out by organoleptic test on 30 nutrition students and analyzed by Kruskal Wallis test followed by Mann-Whitney test. The organoleptic test results showed that the variations in the mixture of both elephant foot yam and re

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12

Hrushikesh, Gokule* Dr. Priti Shinde. "Formulation and Development of Herbal Vitamin C Tablet." International Journal of Scientific Research and Technology 2, no. 6 (2025): 266–69. https://doi.org/10.5281/zenodo.15605537.

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One of the essential dietary components, vitamin C, also known as L-ascorbic acid, is a water soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. However, some humans are unable to produce vitamin C because they lack a crucial enzyme in the biosynthesis pathway, so they must consume vitamin C nutraceutical supplements like vitamin C tablets. The goal of this research project is to investigate the characteristics of vitamin C and formulate a tablet of vitamin C using natural/herbal ingredients. The vitamin C tablets created in this st

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13

Onel, Suzan. "Dietary Supplements: A Definition That is Black, White, and Gray." American Journal of Law & Medicine 31, no. 2-3 (2005): 341–48. http://dx.doi.org/10.1177/009885880503100208.

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The Dietary Supplement Health and Education Act of 1994 (“DSHEA” or “the Act”) was a seminal event in the world of food and drug law. The Act took a controversial category of product traditionally regulated by FDA as either a food or a drug, depending upon the product claims and formulation, and created a new regulatory category called “dietary supplement” that was placed within the “food” definition. As such, products meeting the “dietary supplement” definition benefited in two significant ways, (1) dietary supplements could make “structure/function” claims traditionally within the realm of d

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Gangawane, Harshada, Ashish Todkar, Shaikh Adil, Kinjal Rana, and Hanmant Bodhankar. "Development and Evaluation of a Functional Fiber-rich Bar Incorporating Lotus Stem and Carrot Pomace." European Journal of Medicinal Plants 36, no. 3 (2025): 30–39. https://doi.org/10.9734/ejmp/2025/v36i31261.

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The aim of this study was to develop an energy bar high in fiber using carrot pomace powder and lotus stem powder, both of which are rich in essential nutrients such as protein, fat, carbohydrates, dietary fiber, and minerals. Dietary fiber bars were formulated utilizing carrot pomace, Lotus stem powder, oats, date puree, honey, pumpkin seeds, almonds, cashews, sesame seeds, and dark chocolate. The consumption of dietary fiber may diminish appetite and lead to an extended sensation of satiety following ingestion. Four distinct formulations of the bar were developed, referred to T0, T1, T2, and

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15

Ramakrishna, S., SR Dhanush, MB Lavanya, and L. Vindyashree. "Formulation and Evaluation of Nutraceutical Tablet using Radish Leaves Powder." World Journal of Biology Pharmacy and Health Sciences 12, no. 3 (2022): 107–18. https://doi.org/10.5281/zenodo.7636239.

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Nutraceuticals are bioactive chemicals that are found in everyday foods or botanical sources. They can be consumed as functional foods or dietary supplements and provide additional health benefits in addition to the important nutritional components. Antioxidants, phytochemicals, fatty acids, amino acids, and probiotics are just a few of the bioactive compounds gathered in dietary sources that make up nutritional supplements. Nutraceuticals are well-known for their role in illness treatment and prevention, anti-aging qualities, and cancer prevention, with either previously established effects o

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16

Abhishek, A. Adhav* Abhishek U. Gaikwad Abhijeet R. Shete Megha T. Salve. "Formulation And Evaluation Of Herbal Vitamin C Tablet." International Journal in Pharmaceutical Sciences 2, no. 5 (2024): 1137–41. https://doi.org/10.5281/zenodo.11236884.

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Vitamin C, also known as L-ascorbic acid, is a water soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Vitamin C is one of the essential dietary components but some humans cannot produce due to the absence of a critical enzyme in the biosynthesis pathway, and have to consume vitamin C nutraceutical supplements such as vitamin c tablets. The purpose of this research work is to study the properties of vitamin C and formulating a tablet of vitamin C by using natural/herbal ingredients. The tablets made of vitamin C made in this resear

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17

Foudah, Ahmed I., Faiyaz Shakeel, Mohammad H. Alqarni, Hasan S. Yusufoglu, Mohammad A. Salkini, and Prawez Alam. "Determination of Trans-Anethole in Essential Oil, Methanolic Extract and Commercial Formulations of Foeniculum vulgare Mill Using a Green RP-HPTLC-Densitometry Method." Separations 7, no. 4 (2020): 51. http://dx.doi.org/10.3390/separations7040051.

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Due to the lack of ecofriendly/green reversed-phase high-performance thin-layer chromatography (RP-HPTLC) methods for trans-anethole (TAL) and its simplicity over routine analytical techniques, there was a necessity to establish a suitable HPTLC methodology for the quantitative analysis of TAL. Therefore, the first objective of this research was to develop an accurate, rapid and green RP-HPTLC densitometry methodology for the quantitative analysis of TAL in essential oil, traditional and ultrasound-assisted extracts of Foeniculum vulgare Mill and commercial formulations. The second objective w

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18

Wang, Shaocheng, Shijun Liu, Huanhuan Sun, and Yanping Lv. "Study on Making Formulation of Jujube Dietary Fiber Tableware." IOP Conference Series: Materials Science and Engineering 914 (September 19, 2020): 012004. http://dx.doi.org/10.1088/1757-899x/914/1/012004.

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19

Radix A., Ignasius, Vellingiri Vadivel, Donatus Nohr, and Hans Konrad Biesalski. "Dietary formulation to overcome micronutrient deficiency status in Indonesia." Nutrition & Food Science 42, no. 5 (2012): 362–70. http://dx.doi.org/10.1108/00346651211266881.

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20

Cecchini, Stefano, Michele Rossetti, Anna Rocchina Caputo, and Alfonso Bavoso. "Effect of dietary inclusion of a commercial polyherbal formulation on some physiological and immune parameters in healthy and stressed hens." Czech Journal of Animal Science 64, No. 11 (2019): 448–58. http://dx.doi.org/10.17221/189/2019-cjas.

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The effects of the dietary inclusion of a polyherbal formulation based on three powdered herbs (W. somnifera, T. cordifolia, O. sanctum) on some physiological and immune parameters were studied in healthy and stressed laying hens. The effects of the dietary polyherbal formulation were also compared with those of dietary ascorbic acid (AA) supplement, nowadays considered one of the most potent immunostimulant substances widely used as a food supplement.Experimental data did not show any positive effects, or very low ones, on the assessed parameters in healthy hens as a consequence of the two di

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21

Hua, Katheline. "Investigating the appropriate mode of expressing lysine requirement of fish through non-linear mixed model analysis and multilevel analysis." British Journal of Nutrition 109, no. 6 (2012): 1013–21. http://dx.doi.org/10.1017/s0007114512002863.

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Accurate estimates of lysine requirement are essential to fish feed formulation. However, controversy exists regarding the most appropriate mode to express lysine requirement. In the fish nutrition literature, essential amino acid (AA) requirement has been expressed as a percentage of diet, a percentage of dietary crude protein or a ratio to dietary digestible energy (DE). The controversy lies in the different assumptions regarding the effects of dietary protein and DE on lysine requirement. Non-linear mixed model analysis and multilevel analysis were carried out to investigate whether dietary

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Guedes, Iohana Scarlet Almeida, Eliseth de Souza Viana, Ronielli Cardoso Reis, Fabrine Dias Santos, and Paulo Roberto Ribeiro Mesquita. "Development of a cake rich in resistant starch with good sensory acceptance." Semina: Ciências Agrárias 42, no. 6supl2 (2021): 3741–56. http://dx.doi.org/10.5433/1679-0359.2021v42n6supl2p3741.

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The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E

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23

Jayvee Perez Clemor, Shaila Mari Imbuedo Deloso, Areve Clarence Serrano De Vera, et al. "Chick’n fiber: Development of breading mix using banana (Musa sapientum var. lacatan) peel as a good source of dietary fiber." Open Access Research Journal of Science and Technology 7, no. 1 (2023): 025–35. http://dx.doi.org/10.53022/oarjst.2023.7.1.0012.

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Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breading mix (BM), determine the most acceptable formulation of BM with BPs, and evaluate its nutrient and microbiological content. One (1) control commercial BM and three (3) BMs with different formulations, including the substitution of all-purpose flour (APF) with partially fine-dried banana peel (PFDBP

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24

Akash, M., M. Gnanachitra, D. Balachandar, and P. Geetha. "Impact of Different Formulations of Biofertilizer Consortia (NPK & NPKZn) on Proximate Nutritional Composition of Hybrid Maize (Co H (M) 8) Grains." International Journal of Plant & Soil Science 35, no. 23 (2023): 413–24. http://dx.doi.org/10.9734/ijpss/2023/v35i234257.

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The study focused on the effect of liquid and powder formulations of biofertilizer consortia developed for NPK and NPKZn nutrition using Azospirillum, phosphobacteria, potash bacteria and zinc solubilizing bacteria on the proximate nutrient component analysis of maize grains and to evaluate their potential as nutrient-rich sources for both human and animal consumption. Cereals, particularly maize, is one of the globally utilized and significant crops, contributing substantially to human diet, as animal feed, substrate for fuel and occupying a considerable portion of agricultural land. The nutr

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Kurniawati, E., R. P. Putri, and A. Wahyono. "Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012049. http://dx.doi.org/10.1088/1755-1315/1338/1/012049.

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Abstract In the modern era, the focus of food formulation lies in the creation of functional foods that not only fulfill sensory and physiological requirements but also offer adequate nutrition. The objective of this study was to develop instant multigrain rice with high levels of dietary fiber and protein and also to determine the best formulation. Therefore, a type of instant multigrain rice was developed, consisting of sorghum, red rice, corn, and edamame. Employing a non-factorial Completely Randomized Design (CRD) method, the study tested five treatments with three repetitions using ANOVA

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Elias, Raquel, Becky Talyn, and Erik Melchiorre. "Dietary Behavior of Drosophila melanogaster Fed with Genetically-Modified Corn or Roundup®." Journal of Xenobiotics 11, no. 4 (2021): 215–27. http://dx.doi.org/10.3390/jox11040014.

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With the rise in concern about GMOs and pesticides on human health, we have utilized Drosophila melanogaster as a model organism for understanding the effects of Roundup-Ready® GMO diets on health. We recorded dietary behavior during and after exposure to a medium containing GMO or non-GMO corn, Roundup® in organic corn medium, and sucrose with or without one of the two Roundup® formulations. No differences in behavior were observed when Drosophila were exposed to a medium containing Roundup-Ready® GMO or non-GMO corn. Drosophila can detect and refrain from eating sucrose containing one Roundu

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Kurniawati, E., R. P. Putri, A. Wahyono, S. O. N. Yudiastuti, and C. P. Pinandita. "Characteristic and prebiotic index of instant multigrain rice." IOP Conference Series: Earth and Environmental Science 1446, no. 1 (2025): 012025. https://doi.org/10.1088/1755-1315/1446/1/012025.

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Abstract Multigrain rice is a blend of various grains and legumes. This study aimed to develop instant multigrain rice that is rich in protein and dietary fiber, as well as to determine the prebiotic index. Five formulations were tested, all based on 40% brown rice, 20% corn, and 10% sorghum, with varying proportions of protein sources from soybean and edamame: M2 with 40% soybean; M3 with 30% soybean and 10% edamame; M4 with 20% soybean and 20% edamame; M5 with 10% soybean and 30% edamame; and M6 with 40% edamame. M1, consisting of 100% brown rice, served as the control. A non-factorial Compl

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Mottawea, Walid, Salma Sultan, Kara Landau, Nicolas Bordenave, and Riadh Hammami. "Evaluation of the Prebiotic Potential of a Commercial Synbiotic Food Ingredient on Gut Microbiota in an Ex Vivo Model of the Human Colon." Nutrients 12, no. 9 (2020): 2669. http://dx.doi.org/10.3390/nu12092669.

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Behavior and mood disorders have been linked to gut microbiota dysbiosis through the “microbiota-gut-brain axis”. Microbiota-targeting interventions are promising therapeutic modalities to restore or even maintain normal microbiome composition and activity in these disorders. Here, we test the impact of a commercial synbiotic formulation on gut microbiota composition and metabolic activity. We employed an ex-vivo continuous fermentation model that simulates the proximal colon to assess the effect of this formulation on microbiota structure and functionality as compared to no treatment control

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Jovičić-Bata, Jelena, Nemanja Todorović, Veljko Krstonošić, et al. "Liquid- and Semisolid-Filled Hard Gelatin Capsules Containing Alpha-Lipoic Acid as a Suitable Dosage Form for Compounding Medicines and Dietary Supplements." Pharmaceutics 16, no. 7 (2024): 892. http://dx.doi.org/10.3390/pharmaceutics16070892.

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Liquid-filled hard gelatin capsules may have pertinent advantages both for therapeutic effect and extemporaneous preparations of medicines. Alpha lipoic acid is a substance used in medicines and dietary supplements and there is a need for creating an appropriate formulation which would be suitable for each individual patient or consumer. Based on its biopharmaceutical and physical chemical characteristics, eight different capsule formulations were designed and characterized. Silicon dioxide was added to form a semisolid content and prevent leakage. The formulation filled with alpha lipoic acid

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Ramakrishna S, Dhanush SR, Lavanya MB, and Vindyashree L. "Formulation and Evaluation of Nutraceutical Tablet using Radish Leaves Powder." World Journal of Biology Pharmacy and Health Sciences 12, no. 3 (2022): 107–18. http://dx.doi.org/10.30574/wjbphs.2022.12.3.0220.

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Nutraceuticals are bioactive chemicals that are found in everyday foods or botanical sources. They can be consumed as functional foods or dietary supplements and provide additional health benefits in addition to the important nutritional components. Antioxidants, phytochemicals, fatty acids, amino acids, and probiotics are just a few of the bioactive compounds gathered in dietary sources that make up nutritional supplements. Nutraceuticals are well-known for their role in illness treatment and prevention, anti-aging qualities, and cancer prevention, with either previously established effects o

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Garcia, Marina Costa, Luciana Pereira Lobato, Marta de Toledo Benassi, and Manoel Soares Soares Júnior. "Application of roasted rice bran in cereal bars." Food Science and Technology 32, no. 4 (2012): 718–24. http://dx.doi.org/10.1590/s0101-20612012005000096.

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The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The cont

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Amobi, M. I., A. Saleh, V. O. Okpoko, and A. M. Abdullahi. "Growth performance of broiler chickens based on grasshopper meal inclusions in feed formulation." Zoologist (The) 18, no. 1 (2021): 39–43. http://dx.doi.org/10.4314/tzool.v18i1.7.

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The purpose of this study was to investigate the potential benefits of substituting dietary fish meal with grasshopper meal on the growth performance of broiler chickens. The study was carried out in a mini-animal house of the Department of Biological Science, Federal University of Kashere, Gombe State, Nigeria. Seventy-two, 2-weeks old Arbor acres chicken strain were procured from May Farms, Gombe. The grasshoppers were collected using sweep net trapping method. They were oven dried and milled using local milling machine and incorporated into poultry diets by replacing dietary fishmeal at 0%

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Haritha, Vadla, and Anil Bukya. "Preparation and Quality Characterization of Herbal Nutritional Powder." International Journal for Research in Applied Science and Engineering Technology 13, no. 7 (2025): 241–49. https://doi.org/10.22214/ijraset.2025.72969.

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Herbal nutrition is increasingly recognized for its role in promoting health through plant-derived bioactive compounds. This study aimed to develop and evaluate a herbal nutritional powder formulated from curry leaves (Murrayakoenigii), moringa leaves (Moringa oleifera), flaxseeds (Linum usitatissimum), and other traditional ingredients. Three formulations (T1, T2, T3) were prepared in varying proportions. Organoleptic evaluation was conducted using a 7-point hedonic scale by a panel of 20 judges. The best-accepted formulation (T2) underwent proximate, vitamin, mineral, fatty acid, antioxidant

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Bryden, Wayne L., and Xiuhua Li. "Amino acid digestibility and poultry feed formulation: expression, limitations and application." Revista Brasileira de Zootecnia 39, suppl spe (2010): 279–87. http://dx.doi.org/10.1590/s1516-35982010001300031.

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The nutritional value or quality of dietary proteins used for poultry feed formulation varies: amino acid availability is an important measure of protein quality. Determination of ileal digestibility values has become the preferred method for estimating amino acid availability. This review discusses the different approaches to the expression of digestibility results, including correction for endogenous loss and the derivatisation of standardised values. Sources of variation in values include, the assay protocol, anti-nutritional factors in feedstuffs and feed milling. Feed formulating with ile

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Ong, Ying Qian, Sakinah Harith, Mohd Razif Shahril, Norshazila Shahidan, and Hermizi Hapidin. "Organoleptic, hypoglycaemic, and in vitro starch digestion effects of formulated Melon Manis Terengganu peel powder." International Food Research Journal 29, no. 6 (2022): 1293–303. http://dx.doi.org/10.47836/ifrj.29.6.06.

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Melon Manis Terengganu (MMT) is comprised of 28 - 30% peel which is a by-product of food processing. The peel is a source of dietary fibre which has a potential role in glycaemic response. The present work thus aimed to develop formulated MMT peel powder, and examine its organoleptic properties, in vitro hypoglycaemic effect, and starch digestibility. The MMT peel powder was formulated as Formulations 0, 1, 2, and 3 with different sweetener ratios (0, 40, 50, and 60%), and subjected to sensory evaluations. Tukey’s post-hoc test was used to evaluate significant differences between mean values f

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Rajakumari, R., Oluwatobi Samuel Oluwafemi, Sabu Thomas, and Nandakumar Kalarikkal. "Dietary supplements containing vitamins and minerals: Formulation, optimization and evaluation." Powder Technology 336 (August 2018): 481–92. http://dx.doi.org/10.1016/j.powtec.2018.06.026.

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Bozhenova, Vasilisa Vyacheslavovna, Petr Evgenievich Balanov, and Irina Vladimirovna Smotraeva. "FORMULATION AND TECHNOLOGY DEVELOPMENT OF DIETARY CRANBERRY MARMALADE ON ERYTHRITOL." Bulletin of KSAU, no. 10 (2022): 187–94. http://dx.doi.org/10.36718/1819-4036-2022-10-187-194.

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Rahayu, Asti, Nadya Ambarwati, and Desta Ayu Cahya Rosyida. "Formulation of Glutathione-Alginate Microspheres for Diabetes Mellitus Dietary Supplementation." Jurnal Penelitian Pendidikan IPA 9, no. 11 (2023): 10197–202. http://dx.doi.org/10.29303/jppipa.v9i11.4877.

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The microsphere is a multi-molecule drug conveyance framework made to accomplish controlled drug conveyance to further develop bioavailability and dependability and target medications to explicit destinations at a given rate. Glutathione as a model for microspheres as dietary supplementation can restore GSH synthesis and lower oxidative stress and oxidant damage in the face of persistent hyperglycemia. The biomedical utilization of glutathione stays restricted because of its moderately short half-life, shaky properties, fast digestion, discharge, and high hydrophilicity. Hence, the motivation

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Aurelia, Lutvica Cery, Bahriyatul Ma'rifah, and Arwin Muhlishoh. "SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS." Jurnal Gizi dan Pangan Soedirman 7, no. 2 (2023): 196. http://dx.doi.org/10.20884/1.jgipas.2023.7.2.9413.

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Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completel

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SHAIK, SHAHINA*, A. SWAROOPA RANI DR., and NANDA KISHORE REDDY R. "FORMULATION AND SHELFLIFE EVALUATION OF QUINOA INCORPORATED INSTANT MIX (DOSA)." International Educational Scientific Research Journal 11, no. 5 (2025): 83–87. https://doi.org/10.5281/zenodo.15429905.

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<strong>The instant dosa mix is designed for convenience, requiring minimal preparation time, making it ideal for health-conscious consumers and those with limited cooking resources. This study focuses on formulating an instant dosa mix by combining brown rice flour, quinoa flour, and wheatgrass powder in optimized proportions. The formulation also includes lentil flour to improve protein content, fiber content and functional properties. Quinoa, a pseudo-cereal, is an excellent source of high-quality protein, dietary fiber, and essential amino acids, making it suitable for enhancing the protei

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Suplig, Angelina Christine, Ida Bagus Agung Yogeswara, Purwaningtyas Kusumaningsih, and Dylla Hanggaeni Dyah Puspaningrum. "Formulasi minuman sinbiotik dengan okara (Glycine max) dan probiotik Lactiplantibacillus plantarum Dad-13." Jurnal SAGO Gizi dan Kesehatan 5, no. 3B (2024): 969. https://doi.org/10.30867/gikes.v5i3b.1818.

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Background: Okara is the byproduct of soymilk production process. Okara contains high nutritional value and considered as a source of oligosaccharide. Oligosaccharide in okara will stimulate the growth of probiotic bacteria and thus showed prebiotic effect. The underutilization of goat milk can be used as a carrier for probiotic bacteria as well as to develop sinbiotic functional foods.Objective: This study aims to determine the formulation of fermented goat's milk with the addition of okara (glycine max) as a synbiotic drink to obtain dietary fibre, amino acid profiles as well as microbiology

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Polzin, D. J., C. A. Osborne, S. Ross, and F. Jacob. "Dietary Management of Feline Chronic Renal Failure: Where are We Now? In What Direction are We Headed?" Journal of Feline Medicine and Surgery 2, no. 2 (2000): 75–82. http://dx.doi.org/10.1053/jfms.2000.0077.

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Dietary modification is of primary importance in managing cats with chronic renal failure. Diets designed for cats with chronic renal failure are typically formulated to be pH neutral and contain reduced quantities of protein, phosphorus and sodium and an increased quantity of potassium. These changes in diet formulation are designed to ameliorate clinical signs of renal failure by adapting dietary intakes to meet the limited ability of failing kidneys to adapt to the normal range of dietary intakes. Important recent clinical trials support the therapeutic value of dietary therapy in cats with

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Azizan, Aizul Azri, Dg Khairunisa Ahmad Sapawi, and Lin Pei Xin. "Development Of Vegetarian Nugget Using Unripe Jackfruit." International Journal of Food 1, no. 2 (2024): 94–101. https://doi.org/10.51200/ijf.v1i2.5149.

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Jackfruit (Artocarpus heterophyllus) is well known as a good source of carbohydrate and dietary fibre. Unripe jackfruit has fibrous texture that is very similar to meat, which makes it a suitable meat alternative. High consumption of less nutrient dense foods has increased the prevalence of non-communicable diseases. This research was carried out to investigate the effect of the addition of unripe jackfruit in vegetarian nugget on sensory properties and nutritional content. This was compared with the commercial vegetarian nugget as the control. A total of 4 formulations were produced followed

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Johannes, Albert. "Snack Bar Formulation High in Antioxidants and Dietary Fiber with Substitution of Corn Flour and Spirulina Flour." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 8, no. 2 (2023): 184–94. http://dx.doi.org/10.33061/jitipari.v8i2.9376.

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Abstrak Indonesia is the sixth country with the highest number of Diabetes Mellitus sufferers in the world. One way to control blood sugar levels is to regulate a DM diet by consuming foods high in fiber and antioxidants. Snack bars are very suitable as a snack for DM sufferers. This research aims to obtain a formulation and determine the effect of adding corn flour on the antioxidant activity and dietary fiber of snack bars with the best substitutes for corn flour and spirulina flour. Research Method: This research is an experimental type of research using a completely randomized design (CRD)

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Singh, Ranjeet, Sandeep P. Dawange, Khwairakpam Bembem, and Sameer Sharma. "Pearl Millet Incorporated Peanut Butter: Techno-functional Attributes and Sensory Evaluation." Asian Journal of Current Research 10, no. 1 (2025): 255–61. https://doi.org/10.56557/ajocr/2025/v10i19202.

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The value addition of peanut butter is crucial for diversifying its nutritional profile and flavor, making it more appealing to a wider audience. Adding pearl millet (bajra) to peanut butter can enhance its nutritional profile by introducing a rich source of essential nutrients while lowering the fat content. Therefore, in the present study the addition of pearl millet at different levels (10, 20, 30 & 40%) was done to prepare four formulations while peanut butter formulation prepared without pearl millet was treated as control. The results found that the addition of pearl millet significa

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Biswas, Shubham, Devyani Dasar, Kiran Khandare, and Anita Wanjari. "Efficacy of Novel Herbal Formulation in Efficacy of Novel Herbal Formulation in Conservative Management of Mutrashmari (Urolithiasis) - A Case Report." International Journal of Ayurvedic Medicine 13, no. 4 (2023): 1078–82. http://dx.doi.org/10.47552/ijam.v13i4.3107.

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Introduction: Mutrashmari is a result of extensive processes that include a series of reactions that lead to the production of any urinary stone, i.e., a result of an unbalance of calculi producers and regulators in the kidney. The urinary calculi need surgical intervention and that may include side effects and recurrence. Aims and Objective: This study is having aim to find out the efficacy of herbal formulation in mutrashmari (urinary Calculi) Case Presentation: The patient of 26 years having Udarashoola (pain in abdomen) with mutrakruchata since 2 months and Saraktamutrata (red color urine)

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Mat Ramlan, Nurul Ainaa Farhanah, Salma Malihah Mohammad, Roselina Karim, Sharifah Kharidah Syed Muhammad, Maznah Ismail, and Norhasnida Zawawi. "Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre." Sains Malaysiana 50, no. 11 (2021): 3285–96. http://dx.doi.org/10.17576/jsm-2021-5011-12.

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Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysi

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Milicevic, Natasa, Marijana Sakac, Bojana Saric, et al. "Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2022): 25. http://dx.doi.org/10.2298/ciceq211222025m.

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Soybean bran (SB) was used for partial replacement of fat (30-50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional profiles were evaluated to characterise full-fat (FFC) and fat-reduced cookies (FRC). Based on the obtained results, it was concluded that the fat reduction in cookie formulation at the level of 30% maintained the sensory properties of the FFC. It was revealed that the fat replacement using SB at the level of 30% resulted in the fat-redu

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Nurmat, D. N. "DEVELOPMENT OF DIETARY CHOCOLATE PRODUCTS USING NATURAL SWEETENERS." Mechanics and Technologies, no. 3 (September 30, 2022): 32–37. http://dx.doi.org/10.55956/osal1334.

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Chocolate is a popular confectionery among children and adults. However, excessive consumption of chocolate adversely affects human health due to the high content of simple carbohydrates, in particular sucrose. The Department of "Technology of bread products and processing industries" of Almaty Technological University has developed a recipe for chocolate with natural sweeteners (stevioside and erythritol). The resulting sample is characterized by the maximum approximation to the traditional taste, there is no side effect of the used sweeteners – bitterness and a specific aftertaste. In terms

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Amini, R., I. Ekayanti, and E. Palupi. "Fiber drink from Eucheuma cottonii and red dragon popping boba with honey pineapple extract." IOP Conference Series: Earth and Environmental Science 1271, no. 1 (2023): 012065. http://dx.doi.org/10.1088/1755-1315/1271/1/012065.

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Abstract The large production of Eucheuma cottonii, red dragon fruit, and honey pineapple in Indonesia offers economic and health potential, as it contains beneficial nutritional components such as fiber and bioactive compounds. This study aimed to formulate a dietary fiber drink with acceptable organoleptic properties and analyze the nutrient content, dietary fiber, antioxidants, and nutritional claims of the formulation of popping boba with honey pineapple extract. This study was conducted in a completely randomized design with a single factor, seaweed (RL) and red dragon (NM) formulation. T

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