Results 61 to 70 of about 107,254 (257)

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

Effects of Ultrasound Pretreatment and Dehydration Temperature on the Quality of Dehydrated Soy Cheese (Beske)

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Ultrasound pretreatment in combination with controlled dehydration at temperatures between 50°C and 60°C is appropriate for producing healthy, acceptable, and shelf‐stable beske (soybean cheese). ABSTRACT Soy cheese, locally known as beske is a protein‐rich product from soymilk but is highly perishable with limited shelf life.
Arise Abimbola Kemisola, Kolawole Hammed Olawale, Igbaro Janet, Nwosu Caesar   +3 more
wiley   +1 more source

Does millet consumption contribute to raising blood hemoglobin levels compared to regular refined staples?: a systematic review and meta-analysis

Frontiers in Nutrition
Millets are recognized for their health and nutritional values, and the United Nations declared 2023 the International Year of Millets. Among the several health and nutritional benefits of millets, their impact on hemoglobin concentration is important ...
Seetha Anitha, Seetha Anitha, Takuji W. Tsusaka, D. Ian Givens, Joanna Kane-Potaka, Rosemary Botha, Nur Liana Binti Sulaiman, Shweta Upadhyay, Mani Vetriventhan, Ananthan Rajendran, Devraj J. Parasannanavar, Thingnganing Longvah, Kowsalya Subramaniam, Raj Kumar Bhandari   +13 more
doaj   +1 more source

Pumping Dietary Iron

ACSM'S Health & Fitness Journal, 1999
(First paragraph) In an earlier issue of ACSM's Health & Fitness Journal (Sept/Oct, 988), Barry A. Franklin, Ph. D., FACSM, president of ACSM, authored an article called," Pumping Iron: Rationale, Benefits, Safety, and Prescription" where he presented evidence supporting the health benefits of resistance training an anaerobic type of exercise training.
openaire   +2 more sources

How Does Cultural and Colonial Heritage Affect Optimal Branding Strategies? Evidence From the Rice Sector in Senegal

Agribusiness, EarlyView.
ABSTRACT Africa's cultural and colonial heritage has profoundly segmented rice markets. Whereas in ancient centers of rice domestication, consumers maintained preferences for local rice consistent with their cultural heritage, preferences have shifted toward imported Asian rice in coastal areas around seaports, due to prior exposure to colonial import ...
Kofi Britwum, Matty Demont
wiley   +1 more source

A Lipid‐Conjugation Strategy for Intracellular Reactive Oxygen Species Control in Hepatic Cells

Angewandte Chemie, EarlyView.
A lipid conjugation strategy anchors a manganese Salen complex within phospholipid membranes, yielding stable, catalytically active liposomes. These lipid–metal assemblies efficiently degrade reactive oxygen species (ROS) and enable intracellular redox control in steatotic HepaRG cells, offering a precise route to biomimetic antioxidant design ...
Olav Vestrheim, Huichao Zhao, Anders Bodholt Nielsen, Nino Wili, Niels Chr. Nielsen, Joseph A. Lyons, Rajeshwar Prosad Mookerjee, Brigitte Städler   +7 more
wiley   +2 more sources

Influence of dietary iron on the development of diseases of alimentary genesis

Єдине здоров'я та проблеми харчування України
The main task of modern medicine is the development and implementation of effective large-scale programs aimed at optimizing the qualitative and quantitative composition of food rations. Modern environmental conditions (pollution of soils with pesticides,
Ignat Matasar, Ludmila Petryshchenko, Andrii Chernyshov   +2 more
doaj   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

THE EFFECT OF PECTIC SUBSTANCES, HEMICELLULOSE, LIGNIN AND CELLULOSE CONTENT TO THE PERCENTAGE OF BOUND IRON BY DIETARY FIBER MACROMOLECULES: ACIDITY AND LENGTH BOILING TIME VARIATION

Indonesian Journal of Chemistry, 2010
The aim of the study is to find the effect of dietary fiber components content to the percentage of bound iron by dietary fiber macromolecules at acidity and length of boiling time variation.
Leny Yuanita
doaj   +1 more source