Results 151 to 160 of about 7,172,871 (199)

Assuring eating quality of meat

Meat Science, 1996
The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of ...
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Exploring quality of life in the eating disorders

European Eating Disorders Review, 2009
AbstractObjectiveThe present study aimed to investigate the impact of Body Mass Index (BMI), duration of illness and severity of illness on quality of life within a sample of individuals in treatment for an eating disorder. In addition this study explored differences in specific areas of quality of life (Psychological, Physical/Cognitive, Work/School ...
Bamford, Bryony, Sly, Richard
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Eating Patterns, Dietary Quality and Obesity

Journal of the American College of Nutrition, 2001
Obesity among children has reached epidemic proportions. Today, an estimated one in four children in the United States is overweight. while 11% arc obese. Children who are overweight tend to remain so up to 20 years of age; in general, they have a 1.5- to twofold higher risk for becoming overweight as adults.
T A, Nicklas, T, Baranowski, K W, Cullen, G, Berenson   +3 more
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Diet quality of adolescents with eating disorders

International Journal of Adolescent Medicine and Health, 2017
Abstract Purpose To compare the nutritional intake of adolescents with eating disorders (EDs) to recommended Daily Values of macronutrients and micronutrients, using the Nutrition Data Systems for Research (NDSR); to determine if nutritional content varied among the different sub-types of EDs ...
Alexis, Santiago, Jacqueline, Zimmerman, Ronald, Feinstein, Martin, Fisher   +3 more
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‘Eating Quality’ of Fish—A Review

Journal of Aquatic Food Product Technology, 2002
Abstract The quality of fish is a very complex concept. Quality is frequently described using terms related to nutritional, microbiological, biochemical and physiochemical characteristics alone, but none of these terms serve as adequate indices of quality-sensory perception and consumer acceptability must be included.
Jette Nielsen, Grethe Hyldig, Erling Larsen   +2 more
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SUGARS AND EATING QUALITY OF RUTABAGAS

Canadian Journal of Plant Science, 1981
Rutabagas (Brassica napobrassica Mill.) harvested in October and November contained a high level of sugars, more than 51% of dry matter. Roots harvested in September contained less sugars than those harvested later. Sugar concentration increased as much as 10% of dry weight during storage. Rutabagas harvested when the sugar concentration of dry weight
MICHIO SUZUKI, J. A. CUTCLIFFE
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Eating quality

2003
2. ed. Mention d'édition : 2. ed.
Lebert, Isabelle, Rousset, S., Lebert, André, Talon, Régine   +3 more
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Healthy Eating

Nutrition Today, 2004
Today, many initiatives to promote healthy eating and physical activity focus on changing policy and the environment to improve the health, not only of motivated or high-risk individuals but also the entire population. The escalating rates of overweight/obesity and incidence of diet-related diseases/health conditions will require many interventions to ...
Carolyn J., Lackey, Kathryn M., Kolasa
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READY TO EAT NECTARINES - ASSURING QUALITY IN THE CHAIN

Acta Horticulturae, 2010
Time-resolved reflectance spectroscopy, coupled to the modelling of firmness decrease, was used to predict at harvest softening behaviour of nectarines. Selected fruit were used in an export trial from Italy to The Netherlands. Quality assessed after shelf life was in agreement with the predicted firmness for fruit of different stages of maturity ...
Tijskens, L.M.M., Rizzolo, A., Vanoli, M., Eccher Zerbini, P.C., Jacob, S., Schouten, R.E.   +5 more
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Rice Quality: Biochemical Composition, Eating Quality, and Cooking Quality

2020
Rice (Oryza sativa L.) is the main food for the largest community in the world, and its demand is increasing day by day. It is a highly palatable energy-rich food as a result of its starch content. Among different parts of rice, rice bran consists of high protein and energy.
Fahim Ahmed, Tanweer Fatah Abro, Md. Shahjahan Kabir, Mohammad Abdul Latif   +3 more
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