Results 21 to 30 of about 18,365 (208)

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

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

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

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

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

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