The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes.

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.

Background: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake.

Distribution and correlation of the natural radionuclides in a coal mine of the West Macedonia Lignite Center (Greece).

The distribution and correlation of six natural nuclides in the West Macedonia Lignite Center, Northern Greece were studied. Fifty-five samples of lignite, aged from 1.8 to 5 million years, and corresponding steriles, beds of marls, clays and sands alternating with the lignite, were collected perpendicular to the mine benches and measured spectroscopically.