Results 51 to 60 of about 16,130 (220)

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, EarlyView.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Identification of Carbohydrate and Glucose Content in Bread Produced by UMKM XYZ

Media Ilmiah Kesehatan Indonesia
This study aimed to identify the carbohydrate content and glucose levels in breads produced by the small and medium-sized enterprise (SME) XYZ, which included five variants: cheese bun, chocolate bun, chocolate cheese, pizza, and coffee bun.
Lusiana Lusiana, Ilma Munaya, Nur Fitria Andani, Muhammad Azman, Risky Risky   +4 more
doaj   +1 more source

Sensory and texture properties of “chipá”: Influence of ingredients and storage conditions of batter

Cogent Food & Agriculture, 2016
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared ...
Ana Ávalos, Pamela Goytiño, Paula A. Conforti, Cecilia E. Lupano   +3 more
doaj   +1 more source

Investigating the Potential of Nutri-Score to Discriminate between Environmental Impact of Foods

Proceedings, 2023
Background: There is a need for uniform communication on healthy and sustainable food choices. Several front-of-pack labels exist with the purpose of informing consumers.
Elly Steenbergen, Reina E. Vellinga, Elisabeth H. M. Temme   +2 more
doaj   +1 more source

Cheese bread rereading: Vegetarian version with olive flour

, 2021
The olive tree (Olea europaea L.) is made up of leaves that can be consumed, but are usually discarded by mechanized harvesting. An alternative to enable the disposal of olive leaves is to prepare the olive leaf flour (FFO), making use of it. Thus, the objective of this research was to prepare a vegetarian cheese bread added with olive leaf flour in ...
Santos, Carolina Dias dos, Menezes, Rafaella Câmara Rocha, Dal Bosco, Simone Morelo   +2 more
openaire   +1 more source

Strategic Design of Public Food Procurement to Leverage Positive Food Systems Outcomes: A Framework of Actions

Sustainable Development, EarlyView.
ABSTRACT There is substantial potential for the procurement of food by public institutions to contribute to Sustainable Development across multiple environmental, social, and economic outcomes. In this study we used theories of policy instrumentation and learning to analyse global guidance for designing public food procurement instruments to leverage ...
Erica Reeve, Carolina Venegas Hargous, Penny Farrell, Dori Patay, Holly Rippin, Anna Roesler, Anna Peeters, Anne Marie Thow   +7 more
wiley   +1 more source

Consumption of regular-fat vs reduced-fat cheese reveals gender-specific changes in LDL particle size - a randomized controlled trial

Nutrition & Metabolism, 2018
Background Regular-fat cheese does not seem to increase low density lipoprotein cholesterol (LDL-C) concentrations compared to reduced-fat cheese. However, plasma LDL-C concentrations do not reflect levels and size of LDL particles, which might be a ...
Farinaz Raziani, Parvaneh Ebrahimi, Søren Balling Engelsen, Arne Astrup, Anne Raben, Tine Tholstrup   +5 more
doaj   +1 more source

Towards an anthropology of acquisition: ‘How did you get that?’ Vers une anthropologie de l'acquisition : « Où as‐tu trouvé ça ? »

Journal of the Royal Anthropological Institute, EarlyView.
The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley   +1 more source

Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Foods, 2021
Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products ...
Rachael Moss, Matthew B. McSweeney
doaj   +1 more source

Changes in gastrointestinal motility and gut hormone secretion after Roux‐en‐Y gastric bypass and sleeve gastrectomy for individuals with severe obesity

Clinical Obesity, Volume 15, Issue 2, April 2025.
Summary Background Bariatric surgery is very effective in long‐term weight management. The present study was undertaken to investigate the short‐term effects of sleeve gastrectomy (SG) and of Roux‐en‐Y gastric bypass (RYGB) on (a) gastrointestinal (GI) motility, that is gastric emptying and oro‐cecal transit time and (b) secretion of regulatory gut ...
Jennifer A. Wilbrink, Mark van Avesaat, Simon W. Nienhuijs, Arnold Stronkhorst, Ad A. M. Masclee   +4 more
wiley   +1 more source