Results 121 to 130 of about 16,130 (220)

DEVELOPMENT OF A RECIPE FOR MEAT BREADS WITH THE ADDITION OF RENNET CHEESE AND OLEORESINS OF NUTMEG AND BLACK PEPPER

Artem Kholod, Vasyl Pasichnyi, А. І. Маринін   +2 more
openalex   +2 more sources

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]

Front Nutr
Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz MF, Karakaya S, Laranjo M, Mantzouridou FT, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I.   +19 more
europepmc   +1 more source

Physical modification of cassava starch for making cheese bread with yerba mate extract and its effect on technological, functional and sensory properties

, 2020
Rosemeri Teresinha da Silva Kazerski
openalex   +1 more source

Top food categories contributing to Canadian children's energy and nutrient intakes at school. [PDF]

PLoS One
Ziraldo ER, Wedekind E, Ahmed M, Sellen DW, L'Abbé MR.   +4 more
europepmc   +1 more source

Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa) [PDF]

, 2019
Cyrille G. Zady, Attien Paul, Kouassi Kouassi Clément, Ernest Kouadio Koffi   +3 more
openalex   +1 more source

Nudging Healthier and More Sustainable Eating Habits in University Cafeterias: The FOOD-HACK Project. [PDF]

Nutrients
Basilico S, Zambon I, De Giuseppe R, Testa L, Del Bo A, Gamper V, Moroni V, Vanutelli ME, Tosun H, Hpau Yam HLM, Conti MV, Cena H.   +11 more
europepmc   +1 more source

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

Causal Association of Dietary Habits With Thyroid Diseases: Univariate and Multivariate Mendelian Randomization Studies. [PDF]

Food Sci Nutr
Wang N, Yang Y, You J, Qu X, Huang W, He Y, Yang H.   +6 more
europepmc   +1 more source

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics [PDF]

, 2018
Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, Érica Aguiar Moraes, Erika Madeira Moreira da Silva   +4 more
openalex   +1 more source

Effect of replacing fat with polydextrose on quality of cheese bread

, 2021
Ana Claudia Nunes Palmeira Alexandre, Carolina de Souza Salgado, Willian Rafael Gonçalves Soares, Lúcia Kazue Nakahata Medrado, Elizabeth Harumi Nabeshima, Luciana Miyagusku, Elisvânia Freitas dos Santos   +6 more
openalex   +1 more source