"Food, Fortified" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)
| Descriptor ID |
D005527
|
| MeSH Number(s) |
G07.203.300.515 J02.500.515
|
| Concept/Terms |
Food, Fortified- Food, Fortified
- Foods, Fortified
- Fortified Food
- Fortified Foods
- Food, Supplemented
- Foods, Supplemented
- Supplemented Food
- Supplemented Foods
- Enriched Food
- Enriched Foods
- Food, Enriched
- Foods, Enriched
|
Below are MeSH descriptors whose meaning is more general than "Food, Fortified".
Below are MeSH descriptors whose meaning is more specific than "Food, Fortified".
This graph shows the total number of publications written about "Food, Fortified" by people in this website by year, and whether "Food, Fortified" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1995 | 0 | 1 | 1 |
| 2002 | 0 | 1 | 1 |
| 2004 | 2 | 0 | 2 |
| 2006 | 1 | 0 | 1 |
| 2007 | 1 | 0 | 1 |
| 2008 | 0 | 1 | 1 |
| 2009 | 0 | 1 | 1 |
| 2010 | 1 | 0 | 1 |
| 2011 | 0 | 1 | 1 |
| 2012 | 1 | 0 | 1 |
| 2014 | 2 | 0 | 2 |
| 2018 | 0 | 1 | 1 |
| 2019 | 0 | 1 | 1 |
| 2021 | 0 | 1 | 1 |
| 2022 | 0 | 1 | 1 |
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Below are the most recent publications written about "Food, Fortified" by people in Profiles.
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf. 2022 05; 21(3):2772-2819.
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Zhou H, Zheng B, Zhang Z, Zhang R, He L, McClements DJ. Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study. J Agric Food Chem. 2021 Apr 14; 69(14):4223-4233.
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Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food Funct. 2019 Apr 01; 10(4):1826-1835.
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Koo CKW, Chung C, Picard R, Ogren T, Mutilangi W, McClements DJ. Modulation of physical properties of microfluidized whey protein fibrils with chitosan. Food Res Int. 2018 11; 113:149-155.
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Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct. 2015 Jan; 6(1):42-55.
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of ?-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
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Sunguya BF, Poudel KC, Mlunde LB, Otsuka K, Yasuoka J, Urassa DP, Mkopi NP, Jimba M. Ready to Use Therapeutic Foods (RUTF) improves undernutrition among ART-treated, HIV-positive children in Dar es Salaam, Tanzania. Nutr J. 2012 Aug 29; 11:60.
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Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci. 2011 Jan-Feb; 76(1):E165-72.
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McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
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Peters BS, dos Santos LC, Fisberg M, Wood RJ, Martini LA. Prevalence of vitamin D insufficiency in Brazilian adolescents. Ann Nutr Metab. 2009; 54(1):15-21.