Results 51 to 60 of about 181,486 (222)

[Wine with a plate of bread, butter, and cheese]

, 1970
Photograph of bread, cheese, and butter on a white plate. There is a fork in front of the bread and butter, and a knife behind.

core   +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

Influence of a protein concentrate used as a fat substitute on the quality of cheese bread

Brazilian Archives of Biology and Technology, 2006
The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested.
Silvia Silveira Clareto, David Lee Nelson, Accácia Júlia Guimarães Pereira   +2 more
doaj   +1 more source

Bread, Cheese and Genocide: Imagining the Destruction of Peoples in Medieval Western Europe [PDF]

History, 2007
AbstractWestern European society in the middle ages is generally perceived as lying, in its modes of thought and action, far remote from those acts of mass ethnic destruction which have been a recurrent element in world history since the early twentieth century.
openaire   +2 more sources

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +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

Point/Counterpoint on the Controversial 2025–2030 Dietary Guidelines for Americans

Lipids, EarlyView.
ABSTRACT The 2025–2030 Dietary Guidelines for Americans (DGAs) issued nutrition recommendations, some of which have been praised by the nutrition community while others have been questioned based on the lack of supporting evidence. The recommendations about calorie control, emphasis on nutrient density, vegetables, fruits, and whole grains, and ...
J. Thomas Brenna, Yan Ning Li, Penny M. Kris‐Etherton, Philip C. Calder   +3 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

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread [PDF]

Food Science and Technology, 2012
At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals.
Lemos, Andréa dos Reis, Capriles, Vanessa Dias, Pinto e Silva, Maria Elisabeth Machado, Arêas, José Alfredo Gomes   +3 more
openaire   +3 more sources

Affordable and Clean Energy: CO2 Emissions, Resilience and Inequality

Sustainable Development, EarlyView.
ABSTRACT Sustainable development means building the resilience of both people and the planet. It includes implementing strategies which reduce emissions while also enabling more vulnerable households to transition to clean and affordable energy. This paper examines household CO2 emissions in Ireland to highlight those who emit most and least in key ...
Nessa Winston, Monika da Silva Pedroso, Ciarán Mac Domhnaill   +2 more
wiley   +1 more source