Results 11 to 20 of about 181,486 (222)

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance [PDF]

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +2 more sources

Dietary Advice in Dental Practice for Young Adolescents to Prevent Dental Caries: A Scoping Review [PDF]

International Journal of Paediatric Dentistry, Volume 36, Issue 6, Page 783-795, November 2026.
ABSTRACT Introduction A scoping review of dietary advice for caries prevention in adolescents in high income English‐speaking countries was conducted. Objective To identify and appraise dietary advice for dental settings in government or private sector. Method Dentistry and Oral Sciences database was searched from 2015 to September 2023.
Kodikara Arachchige Mihiri Madhuka Gunasinghe, Renya Nambi Subramaniyan, Wendy Cheung, Paula Moynihan   +3 more
wiley   +2 more sources

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea [PDF]

, 2019
Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added.
Marcelo Antônio MORGANO (6854099), Maria Beatriz Abreu GLÓRIA (6854102), Marcos Antônio da Mota ARAÚJO (6854108), Rodrigo Barbosa Monteiro CAVALCANTE (6854096), Maurisrael de Moura ROCHA (6854105), Regilda Saraiva dos Reis MOREIRA-ARAÚJO (6854111)   +5 more
core   +5 more sources

Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2005
Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree.
Škrinjar Marija M., Mašić Zoran, Kocić-Tanackov Sunčica D.   +2 more
doaj   +1 more source

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery [PDF]

MATEC Web of Conferences, 2022
This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of ...
Puspitawati Ika Nawang, Sunarti AR Yelvia, Saputro Erwan Adi, Suprihatin, Edahwati Luluk, Wulandari Vika Dwi, Bibaroq Bayu Aji   +6 more
doaj   +1 more source

Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread [PDF]

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017
This investigation was carried out to study the effect of replacement of water by different levels (25, 50, 75 and 100 %) of acid whey from Kariesh cheese for flat bread (balady) and 25, 50 and 75 % for fino bread on quality characteristics of the ...
El-Assar MA, Bekheet MA, Hassanein AM, Mayada MA   +3 more
doaj   +1 more source

DESENVOLVIMENTO DE PÃO DE QUEIJO COM TEOR REDUZIDO DE SÓDIO

Colloquium Agrariae, 2014
There is growing concern about the health of the population of modern society , especially in regard to healthy lifestyle habits and diet. Salt intake in excess is a proven risk factor for cardiovascular diseases related to increased blood pressure ...
Telma Reginato Martins, Andréia de Menezes Olivo, Keli Maria Consoli   +2 more
doaj   +1 more source

Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends [PDF]

BIO Web of Conferences
Fortified foods have shown significant benefits, particularly in reducing the prevalence of nutrient-related diseases like iron deficiency anemia, vitamin A deficiency, and calcium insufficiency.
Idowu-Adebayo Folake, Adetutu Oyelade Mercellina, Oni Kunle   +2 more
doaj   +1 more source

Association between dietary habits and the risk of migraine: a Mendelian randomization study

Frontiers in Nutrition, 2023
ObjectiveThe important contribution of dietary triggers to migraine pathogenesis has been recognized. However, the potential causal roles of many dietary habits on the risk of migraine in the whole population are still under debate. The objective of this
Xinhui Liu, Xinhui Liu, Yuanyuan Yu, Yuanyuan Yu, Lei Hou, Lei Hou, Yifan Yu, Yifan Yu, Yutong Wu, Yutong Wu, Sijia Wu, Sijia Wu, Yina He, Yina He, Yilei Ge, Yilei Ge, Yun Wei, Yun Wei, Qingxin Luo, Qingxin Luo, Fengtong Qian, Fengtong Qian, Yue Feng, Yue Feng, Hongkai Li, Hongkai Li, Fuzhong Xue, Fuzhong Xue   +27 more
doaj   +1 more source

Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo Viability of using ricotta in preparation of cheese bread

Ciência Rural, 2010
O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas Gerais, tendo como matéria-prima básica o polvilho azedo ou doce.
Patrícia Aparecida Pimenta Pereira, Thaís de Melo Ramos, Adriano Alvarenga Gajo, Ulisses Júnior Gomes   +3 more
doaj   +1 more source