Results 21 to 30 of about 181,486 (222)

Postprandial Glycaemia, Insulinemia, and Lipidemia after 12 Weeks’ Cheese Consumption: An Exploratory Randomized Controlled Human Sub-Study

Dairy, 2023
Some populations are recommended to consume low-fat dairy, although the evidence behind replacing high-fat with low-fat dairy products is limited. This exploratory sub-study investigated the effect of cheese with different fat content on postprandial ...
Louise Kjølbæk, Farinaz Raziani, Tine Tholstrup, Rosa Caroline Jullie Rudnicki, Christian Ritz, Arne Astrup, Anne Raben   +6 more
doaj   +1 more source

Perfil reológico de textura da massa e do pão de quiejo Rheological profile of the texture of dough and cheese bread

Ciência e Agrotecnologia, 2010
O pão de queijo é um produto brasileiro de origem mineira, é um produto de panificação amplamente consumido merecendo até mesmo mérito internacional.
Antônio Vitor Machado, Joelma Pereira
doaj   +1 more source

Meal-specific dietary patterns and biomarkers of insulin resistance in a sample of Iranian adults: a cross-sectional study

Scientific Reports, 2023
Current research emphasizes the habitual dietary pattern without differentiating eating occasions. We aimed to assess meal-specific dietary patterns and insulin resistance indicators.
Azadeh Lesani, Ahmad Jayedi, Mehrdad Karimi, Kurosh Djafarian, Bahareh Barkhidarian, Zahra Akbarzade, Sakineh Shab-Bidar   +6 more
doaj   +1 more source

Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread

Ciência e Agrotecnologia, 2010
O pão de queijo é um produto da culinária brasileira de origem mineira, amplamente consumido e conhecido até mesmo internacionalmente. Apesar de ser um produto largamente consumido no mercado, não possui padronização de produção, e qualidade bem ...
Antônio Vitor Machado, Joelma Pereira
doaj   +1 more source

Biotechnology in the Context of Sustainable Development [PDF]

BIO Web of Conferences, 2023
Humanity has used the biological processes of microorganisms for over 6,000 years to produce wholesome foods such as bread, cheese, and dairy products. Throughout most of the 20th century, the term “biotechnology” continued to be widely used in reference
Dokhtukaeva A. M., Plieva A. M., Dzarmotova Z. I.   +2 more
doaj   +1 more source

Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Italian Journal of Food Safety, 2014
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the ...
Lisa Vallone, Alberto Giardini, Gabriella Soncini   +2 more
doaj   +1 more source

Fiscal Reform in Costa Rica: Price Elasticities of Major Food Categories to Inform Decision-Making

Frontiers in Nutrition, 2022
In the context of fiscal reform in Costa Rica (value added tax revision), the definition of a new basic tax basket, “canasta básica tributaria” (CBT) in Spanish, incorporating nutritional criteria is underway in the country.
Eléonore Dal, Rodrigo Rivera, Cristian Morales Opazo, Mariela Madrigal   +3 more
doaj   +1 more source

Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

Applied Sciences, 2019
As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially.
Carla Graça, Anabela Raymundo, Isabel Sousa   +2 more
doaj   +1 more source

Mechanical properties of cottage cheese-fortified wheat dough and loaf bread [PDF]

Journal of Food Science and Technology, 2012
Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread
Norma, Guemes-Vera, Lizbeth, Gonzalez-Victoriano, Sergio, Soto-Simental, Juan Francisco, Hernandez-Chavez, Ma Isabel, Reyes-Santamaria   +4 more
openaire   +2 more sources

Postprandial Bioactivity of a Spread Cheese Enriched with Mountain Tea and Orange Peel Extract in Plasma Oxidative Stress Status, Serum Lipids and Glucose Levels: An Interventional Study in Healthy Adults

Biomolecules, 2021
Postprandial lipemia, glycemia and oxidative stress may affect the occurrence of cardiovascular disease. The purpose of the present intervention study was to investigate the effect of a spread cheese enriched with mountain tea (Sideritis sp.) and orange ...
Olga Papagianni, Konstantina Argyri, Thomas Loukas, Athanasios Magkoutis, Theodora Biagki, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralampos C. Karantonis, Antonios E. Koutelidakis   +9 more
doaj   +1 more source