Results 101 to 110 of about 34,014 (229)

Food and nutrition security in Solomon Islands [PDF]

, 2013
This report is a literature review on Food and Nutrition Security in Solomon Islands, based on data from surveys conducted by Solomon Islands National Statistical Office, as well as from national and international organizations working in Solomon Islands.
Andersen, A.B., Schwarz, A.M., Thilsted, S.H.   +2 more
core  

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Rice Bran Supplements the Nutritional Density of Ready‐to‐Use Therapeutic Foods: A Targeted Nutrient and Non‐Targeted Metabolomic Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Incorporating rice bran in ready‐to‐use therapeutic foods (RUTFs) was used for treatment of childhood malnutrition. RUTF nutrient analysis showed increased dietary fiber and vitamins E and B1. Non‐targeted metabolomics revealed significant changes in lipids, amino acids, carbohydrates, vitamins, and phytochemicals corresponding to rice bran.
Annika M. Weber, Emma S. Bovaird, Sahar B. Toulabi, Silvia Barbazza, Moretta Damayanti Fauzi, Fildzah K. Putri, Khaerul Fadly, Kharisma Tamimi, Diva M. Calvimontes, Rimbawan Rimbawan, Zuraidah Nasution, Puspo Edi Giriwono, Frank T. Wieringa, Elizabeth P. Ryan   +13 more
wiley   +1 more source

Agro forestry systems and food security among smallholder farmers of the Brazilian Amazon: A strategy for environmental global crisis [PDF]

, 2008
The Amazon is known for its environmental importance for the climatic equilibrium, for its abundance and richness in biodiversity and its preservation is important to reduce global heating. Nevertheless, little research has analysed the possible positive
Abreu, Dr. Santiago de Lucimar, Watanabe, Dr. Maria Aico   +1 more
core  

Development and sensory acceptance of products manufactured with green banana flour

, 2022
The present work aimed to develop, to make sensory evaluation and to investigate the purchase intention of bakery products based on green banana flour. This is a descriptive study of a qualitative-quantitative approach, in which three different products (bread, cookie and cake) based on green banana flour, were tested through sensory assessment ...
Medeiros, Angela de Fatima da Costa, Hautrive, Tiffany Prokopp, Silva, Maritiele Naissinger da, Bohrer, Cariza Teixeira   +3 more
openaire   +1 more source

Snacks Habits, Needs, and Ideas [PDF]

, 1969
PDF pages:
Hall, Pauline G.
core  

Cooking for Ohio Families [PDF]

, 1948
PDF pages ...
Garvin, Alma L., Gerlaugh, Mary E., Green, Eloise, Hughes, Osee   +3 more
core  

Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality

Food Chemistry Advances
This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP).
Shariful Islam, Md. Faridul Islam, Mohammad Nazrul Islam Bhuiyan, Khurshida Jahan Tisa, Amena Kibria, Md. Habibur Rahman Bhuiyan, Md. Jaynal Abedin, Abu Tareq Mohammad Abdullah, Md. Alamgir Kabir, Md. Abdus Satter Miah   +9 more
doaj   +1 more source

Consumption of animal-source protein is associated with improved height-for-age z scores in rural Malawian children aged 12–36 months [PDF]

, 2019
Linear growth faltering, caused by insufficient diet, recurrent infections and environmental enteric dysfunction (EED), continues to plague young children in low- and middle-income countries (LMICs).
Agapova, Sophia E, Divala, Oscar, Kaimila, Yankho, Maleta, Kenneth M, Manary, Mark J, Stephenson, Kevin B, Thakwalakwa, Chrissie, Trehan, Indi   +7 more
core   +2 more sources

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Foods
The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community.
Meta Mahendradatta, Esra Assa, Jumriah Langkong, Abu Bakar Tawali, Dwi Ghina Nadhifa   +4 more
doaj   +1 more source