Elena Vittadini

Jul 12, 2024 | pubs.rsc.org | Luigi Moriconi |Elena Vittadini |A. R. Linnemann |Vincenzo Fogliano

Co-fermentation improves the functional properties and nutritional quality of infant complementary food products Food-to-food fortification and fermentation are effective strategies to enhance product functionality and nutrient density of infant complementary foods. However, their effectiveness hinges on a deep understanding of ingredient combinations.

Sep 25, 2023 | pubs.rsc.org | Luigi Moriconi |Elena Vittadini |A. R. Linnemann |Vincenzo Fogliano

Designing sustainable weaning foods for developing countries: not only a matter of nutrients Blended complementary foods from cereals and high-protein sources are used worldwide to cope with infants’ malnutrition. However, the usefulness of the food matrix during traditional processes reaches suboptimal effectiveness due to cereal gelatinization and viscosity, which reduce consumption.