Results 61 to 70 of about 175,035 (237)

Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure

Food & Nutrition Research, 2010
Background: Empirical evidence has shown that rising obesity rates closely parallel the increased consumption of processed foods (PF) consumption in USA. Differences in postprandial thermogenic responses to a whole-food (WF) meal vs.
Sadie B. Barr, Jonathan C. Wright
doaj   +1 more source

Effective Use of Plant Proteins for the Development of “New” Foods

Foods, 2022
Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods.
Hiroyuki Yano, Wei Fu
doaj   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

‘A bit of bread and cheese’: what people eat in revolutionary times

Studia Neophilologica, 2020
I analyse Kropotkin’s The Conquest of Bread, focusing on the symbol of ‘bread’. This allows me to offer a reading of it that is different from the way in which it is usually read – as a revolutionary programme anchored in the belief in scientific progress. In my view, we should rather take it as literature, the fruit of Kropotkin’s imagination.
openaire   +2 more sources

A Quantitative Approach to Record Skeletal Manifestations of Leprosy and Its Application to St Mary Magdalen Leprosarium, Winchester

International Journal of Osteoarchaeology, EarlyView.
ABSTRACT This paper presents and tests a new method for publishing and diagnosing leprosy‐related skeletal lesions while making available the leprosy‐related demographic data and pathology for St Mary Magdalen, Winchester (MMW). This method can facilitate interstudy comparisons of leprosy prevalence and severity by improving data comparability.
A. A. Blom, H. Dawson‐Hobbis, S. Gross, K. White‐Iribhogbe, V. J. Schuenemann, S. A. Inskip   +5 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

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, EarlyView.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source