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Biofortification is also fairly cost effective after an initial large research investment – where seeds can be distributed, the "implementation costs [of growing biofortified foods] are nil or negligible", [14] as opposed to supplementation which is comparatively expensive and requires continued financing over time, which may be jeopardized ...
The conversion of grains to flour involves several steps that vary with the type of grain used. The initial stages of processing remove the bran and the germ of the seed. . The bran is the outermost layer of grains that contains fiber (primarily insoluble), some protein, and trace miner
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [1]
Golden rice is a variety of rice (Oryza sativa) produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of the rice.
Low in 2016. Jan Low (born 1955 [1]) is an American food scientist.She is known for her work helping develop the biofortified orange-fleshed sweet potato at the CGIAR International Potato Center, for which she was a co-recipient of the 2016 World Food Prize [2] alongside Maria Andrade, Robert Mwanga, and Howarth Bouis.
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Source: Associated Press. By Christopher Awai, Bill Dorn, Raphael Eidus, Sam Ellner, Jesse Kipp, Kevin Mangubat, Matt Midboe, Andy Read, Sara Rubin, Han Su and Qing Wu
Infographic (a clipped compound of "information" and "graphics") are graphic visual representations of information, data, or knowledge intended to present information ...