Search Results - "Loughrill, Emma"

An investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks by Loughrill, Emma, Zand, Nazanin

“…•Application of HPLC-CAD in analysis of fatty acids content of infant formula milk and foods.•Impact of re-heating treatments on fatty acid content of infant…”
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Vitamins A and E content of commercial infant foods in the UK: A cause for concern? by Loughrill, Emma, Govinden, Pesila, Zand, Nazanin

“…•A primary experimental evaluation of vitamin A and E in commercial infant foods in the UK.•Evidence of excessive intakes of vitamin A and E from a…”
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Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone health by Loughrill, Emma, Wray, David, Christides, Tatiana, Zand, Nazanin

“…Adequate intake of calcium and phosphorus in the appropriate ratio of 1–2:1 (Ca:P), in addition to magnesium and vitamin D, is vital for bone health and…”
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Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing by Loughrill, Emma, Thompson, Sharon, Owusu-Ware, Samuel, Snowden, Martin J., Douroumis, Dennis, Zand, Nazanin

“…[Display omitted] •First study to consider encapsulation of DHA in complementary food.•Microencapsulation of fish oil using a pH dependant release…”
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A nutritional evaluation and optimisation of infant foods using microencapsulation by Loughrill, Emma Sarah

“…Over recent decades the modern lifestyle dynamic has led to an increased parental reliance on commercially marketed complementary infant foods in the UK, which…”
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