Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread
Revista Ciência Agronômica, 2021 The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its ...
Vânia Maria Alves +2 more
doaj +1 more source
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
core +1 more source
Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods
Journal of Human Sciences and ExtensionTransitioning to a gluten-free (GF) diet can be difficult due to limited reliable recipes to produce baked goods at home and poor quality of commercially available baked goods.
April Litchford +4 more
doaj +1 more source
Dietary intake of trans fatty acids in children aged 4–5 in Spain: The INMA cohort study [PDF]
, 2016 Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources
Fernández-Somoano, A. (Ana) +13 more
core +4 more sources
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
Applied Food ResearchSince gluten is restricted in the diets of certain genetically predisposed individuals and is essential for the technological properties of baked goods, its functionality must be adapted to gluten-free baked items. Various agents, including hydrocolloids,
Mitra Pashaei +6 more
doaj +1 more source
The school food environment and student body mass index and food consumption: 2004 to 2007 national data [PDF]
, 2009 PURPOSE: This study identifies trends in the availability of various food choices in United States' middle and high schools from 2004 to 2007, and examines the potential associations between such food availability and students' self-reported eating ...
Delva, Jorge +3 more
core +1 more source
Improving School Foods Through the Team Nutrition Program: New Findings From U.S. Elementary Schools [PDF]
, 2011 Highlights findings about participation in the USDA initiative. Compares the availability of fresh fruit, whole grains, salads, and low-fat milk, as well as salty snacks, baked goods, and ice cream by year and in participant and non-participant ...
core
Molecular Oncology, EarlyView.Meta‐transcriptome analysis identified FGF19 as a peptide enteroendocrine hormone associated with colorectal cancer prognosis. In vivo xenograft models showed release of FGF19 into the blood at levels that correlated with tumor volumes. Tumoral‐FGF19 altered murine liver metabolism through FGFR4, thereby reducing bile acid synthesis and increasing ...
Jordan M. Beardsley +5 more
wiley +1 more source
Breadsticks with enhanced nutritional value for salt-free nutrition
Техника и технология пищевых производств, 2018 At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods
Krivosheev A. +4 more
doaj +1 more source