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A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant
What the researchers discovered was that there was no elevation in PMS symptoms and breast tenderness with caffeine intake from coffee
10.1098/rstb.2012.0430 Philos
Probiotic potential of traditional and emerging microbial strains in functional foods: from characterization to applications and health benefits
Therefore, KO treatments balance pro- and anti-inflammatory cytokines and modulate the inflammatory response induced by UVB radiation effects (4)
Preliminary FAA analysis of edamame showed nearly identical FAA contents in samples stored at 80 C and 30 C (Abe 2011)
