Results 51 to 60 of about 6,341,458 (410)

Healthy Foods

, 2010
This book presents research findings about 50 foods that are commonly touted as healthy and educates readers about the medical problems they purportedly alleviate or help prevent. It is always in the best interest of those who market foods to make grandiose claims regarding their nutritional value, regardless of whether actual scientific proof ...
Myrna Chandler Goldstein, Mark A. Goldstein   +1 more
openaire   +3 more sources

TECHNOLOGY OF BEVERAGE EMULSION BASED ON PLANT RAW MATERIALS FOR SPORTS NUTRITION

Harčova Nauka ì Tehnologìâ
The article presents the development of a special-purpose beverage emulsion technology based on natural plant raw materials for use in sports nutrition.
L. Telezhenko, P. Bilenkyi, I. Bilenka
doaj   +1 more source

Adolescents' views of food and eating: Identifying barriers to healthy eating [PDF]

, 2007
This is a postprint version of the article. The official published version can be accessed from the link below - © 2006 The Association for Professionals in Services for Adolescents Published by Elsevier Ltd.Contemporary Western society has encouraged an
Ajzen, Bisogni, Brown, Clifford Stevenson, Coleman, Cooke, Dion, Dixey, Eldridge, Flegal, Glenda Doherty, Heinberg, Hill, Hill, Irving, Julie Barnett, Karen Trew, Lattimore, Lytle, Maddox, Morgan, Neumark-Sztainer, Nichter, Nicolson, Nowak, Oakes, Orla T. Muldoon, Potter, Puchta, Roberts, Roberts, Rozin, Seale, Silverman, Spear, Story, Story, Tiggemann, Trew, Wertheim, Wilkinson, Wills, Wills   +42 more
core   +1 more source

Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives

Foods
High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives.
Yan Xiang, Yumin Chi, Qiang He, Lirong Jia, Wenxue Zhang, Yi Dong   +5 more
doaj   +1 more source

Effects of au naturel packaging colors on willingness to pay for healthy food

, 2020
This research introduces and defines a novel color family – au naturel colors – and proposes that featuring these hues on product packaging enhances consumer willingness to pay for healthy food products, but not for unhealthy food products.
Veronica Marozzo, M. Raimondo, G. Miceli, I. Scopelliti   +3 more
semanticscholar   +1 more source

Food Marketing in an Obesogenic Environment: a Narrative Overview of the Potential of Healthy Food Promotion to Children and Adults

Current Addiction Report, 2020
There is abundant evidence that food marketing influences children’s and adults’ food preferences and consumption. As such, exposure to unhealthy food marketing is a widely acknowledged risk factor contributing to the development of overweight and ...
F. Folkvord, R. Hermans
semanticscholar   +1 more source

Identification of salivary microRNA profiles in male mouse model of chronic sleep disorder

Stress, 2023
Chronic sleep disorders (CSD) comprise a potential risk factor for metabolic and cardiovascular diseases, obesity and stroke. Thus, the identification of biomarkers for CSD is an important step in the early prevention of metabolic dysfunctions induced by
Yuta Yoshida, Yuhei Yajima, Yuri Fujikura, Haotong Zhuang, Sayaka Higo-Yamamoto, Atsushi Toyoda, Katsutaka Oishi   +6 more
doaj   +1 more source

Structure Analysis and Anti-inflammatory Activity Evaluation of Neutral Polysaccharides from Arctium lappa L.

Shipin gongye ke-ji, 2023
A neutral polysaccharide was purified by DEAE-52 cellulose column chromatography from the crude polysaccharide of Arctium lappa L. obtained by hot water extraction and ethanol precipitation, and the structure and anti-inflammatory activity of the neutral
Xiaole CHEN, Wenwen LI, Qiang CHEN, Chaojie ZHANG, Lingyu LI, Zhenjia ZHENG   +5 more
doaj   +1 more source

Healthy Food Retail during the COVID-19 Pandemic: Challenges and Future Directions

International Journal of Environmental Research and Public Health, 2020
Disparities in dietary behaviors have been directly linked to the food environment, including access to retail food outlets. The Coronavirus Disease of 2019 (COVID-19) pandemic has led to major changes in the distribution, sale, purchase, preparation ...
Lucia A. Leone, S. Fleischhacker, Betsy Anderson-Steeves, Kaitlyn M Harper, Megan R. Winkler, E. Racine, B. Baquero, J. Gittelsohn   +7 more
semanticscholar   +1 more source

Preparation and Antioxidant Activity Evaluation of Jerusalem Artichoke Polysaccharide-Zn Complex

Shipin gongye ke-ji, 2023
Jerusalem artichoke polysaccharide (JAP)-Zn complex was prepared using JAP and ZnSO4 as raw materials, and single factor and response surface methodology methods were applied for the optimization preparation process of JAP-Zn complex.
Yashi ZHANG, Wenwen LI, Aizhen ZONG, Zhaohe ZUO, Zhenjia ZHENG, Bin ZHANG   +5 more
doaj   +1 more source