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Factors Affecting the Eating Quality of Pork
Critical Reviews in Food Science and Nutrition, 2008In the last decade studies with the specific objective of improving the sensory quality of pork have come to the forefront of meat research, likely a result of consumer complaints of blandness levelled against modern lean meat and the frequent reference to the more strongly flavored meat that was available years ago.
Tania M, Ngapo, Claude, Gariepy
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Diet quality of adolescents with eating disorders
International Journal of Adolescent Medicine and Health, 2017Abstract 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 +3 more
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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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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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SUGARS AND EATING QUALITY OF RUTABAGAS
Canadian Journal of Plant Science, 1981Rutabagas (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 of Mature, Marbled Beef
Canadian Institute of Food Science and Technology Journal, 1975Abstract The eating quality and consumer acceptance of roasts from semitendinosus (ST) muscle and longissimus dorsi (LD) muscle from mature, marbled beef and from regular Canada Choice or Good beef were compared. Cooking losses for ST roasts were similar; however, mature, marbled LD roasts had significantly greater total cooking and drip losses than ...
Zenia J. Hawrysh, R.T. Berg, A.D. Howes
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Eating quality indicators for waxy rices
Food Chemistry, 1979Abstract A study of the properties of raw and cooked waxy milled rices from the Republic of Korea, the Philippines and Thailand verified that the hardness and stickiness values of cooked rices, as measured by an Instron food tester, tended to be related to final gelatinisation or birefringence end-point temperature (BEPT), neutral gel consistency or ...
Consuelo M. Perez +2 more
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‘Eating Quality’ of Fish—A Review
Journal of Aquatic Food Product Technology, 2002Abstract 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 +2 more
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Factors affecting eating quality of beef
Advances in Animal Biosciences, 2017The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of ...
D.J. Devlin +6 more
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Eating quality of hot deboned beef
International Journal of Food Science & Technology, 1976SummaryOne side from each of six beef carcasses was treated in a standard commercial fashion (control) whilst meat from the other sides was removed and packed either as joints or muscles within 3 hr after stunning (hot deboned). The eating quality of the meat was assessed by laboratory and consumer taste‐panels and the texture determined instrumentally.
E. DRANSFIELD, A. J. BROWN, D. N. RHODES
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