Results 21 to 30 of about 478,162 (296)
Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa [PDF]
, 2016 Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide.
Gafare, Claudia Elena +3 more
core +1 more source
Epigenetic changes in blood leukocytes following an omega-3 fatty acid supplementation
Clinical Epigenetics, 2017 Background Omega-3 polyunsaturated fatty acids (n-3 FAs) have several beneficial effects on cardiovascular (CV) disease risk factors. These effects on CV risk profile may be mediated by several factors, including epigenetic modifications.
Bénédicte L. Tremblay +5 more
doaj +1 more source
BMJ, 2004 Where do foods leave off and medicines begin? As functional foods become more popular, it's hard to know. The Japanese coined the term functional foods almost 20 years ago to define foods having ingredients (in addition to their basic nutritional content) that prevent or treat disease.
openaire +1 more source
Journal of the International Society of Sports Nutrition, 2019 Background Coaches are considered as an important source of nutrition information by their athletes. However, their knowledge in this area is often insufficient for proper guidance and may lead to the dissemination of misinformation regarding sports ...
Raphaëlle Jacob +7 more
doaj +1 more source
Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment
Foods, 2020 The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the ...
Ulla Hoppu +4 more
doaj +1 more source
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
Foods, 2019 As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to ...
Sari Puputti, Ulla Hoppu, Mari Sandell
doaj +1 more source
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
core +1 more source
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Foods, 2017 Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products.
Ulla Hoppu +6 more
doaj +1 more source
, 2016 The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology.
J.A. Tur, M.M. Bibiloni
+5 more sources
Genes & Nutrition, 2018 Background Microbial communities are influenced by environmental factors including host genetics. We investigated the relationship between host bitter taste receptor genotype hTAS2R38 and oral microbiota, together with the influence of geographical ...
Mari A. Sandell, Maria Carmen Collado
doaj +1 more source