Results 21 to 30 of about 1,201,079 (362)
Foods, 2018 Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences.
Viktoria Olsson +3 more
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Meal Timing, Meal Frequency and Metabolic Syndrome
Nutrients, 2022 Individuals with metabolic syndrome have increased risk for developing health conditions, in-cluding cardiovascular diseases and stroke. Modifiable risk factors, such as exercise and diet, are key components in the prevention and control of metabolic syndrome.
Fatema Alkhulaifi, Charles Darkoh
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A single meal has the potential to alter brain oxylipin content. [PDF]
, 2020 Our objective was to determine whether consumption of a single meal has the potential to alter brain oxylipin content. We examined the cerebrum of mice fed a single high-fat/high-sucrose Western meal or a low-fat/low-sucrose control meal, as well as ...
Aung, HH +5 more
core +1 more source
Mealworms as Food Ingredient—Sensory Investigation of a Model System
Foods, 2019 The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals.
Karin Wendin +2 more
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A Question of Choice: Trend-Sensitive Swedish Consumer Attitudes Toward Plant-Based Meat Analogues
GastronomyPlant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers,
Sarah Forsberg +3 more
doaj +1 more source
Municipal expected annual loss as an indicator to develop seismic risk maps in Italy [PDF]
, 2019 This work presents a risk-targeted indicator called Municipal Expected Annual Loss (MEAL) for a quantitative estimation of the seismic risk at territorial level.
Faleschini, Flora +4 more
core +1 more source
Science TalksGlobally, dietary salt intake significantly exceeds the WHO's recommendations of 5 g/day. A high salt intake can lead to high blood pressure which increases the risk of serious diseases such as cardiovascular diseases and stroke.
Sara R. Jaeger +5 more
doaj +1 more source
Gastronomy in Public Meals—A Scoping Review
GastronomyMany meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles.
Susanne Bryngelsson +10 more
doaj +1 more source
Development and validation of a food frequency questionnaire for Japanese athletes (FFQJA)
Journal of the International Society of Sports Nutrition, 2021 Background Food frequency questionnaires are considered an effective method for assessing habitual dietary intake, but they must be developed or validated with the target population.
Kazuko Ishikawa-Takata +2 more
doaj +1 more source
Requested meals versus scheduled meals
International Journal of General Medicine, 2012 Scheduled meals are considered to be equivalent to those requested by the infant (null hypothesis). In adults, we have found high blood glucose before scheduled meals and low blood glucose after recognition of validated initial hunger. Low preprandial blood glucose is associated with a decrease in energy intake and body weight both in adults who are ...
openaire +5 more sources