Results 31 to 40 of about 308,379 (321)

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   +6 more sources

Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic—a review

Frontiers in Sustainable Tourism
During the COVID-19 pandemic, participation in outdoor recreation increased in several countries, with nature taking on an expanded role as a social space for meetings and activities with food.
Anna Calvén, Thomas Beery, Hannah Kristofers, Hannah Kristofers, Marcus Johansson, Mats Carlbäck, Karin Wendin, Karin Wendin   +7 more
doaj   +1 more source

Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

Future Foods, 2021
The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm (Tenebrio molitor L.) in
K. Wendin, J. Berg, K.I. Jönsson, P. Andersson, K. Birch, F. Davidsson, J. Gerberich, S. Rask, M. Langton   +8 more
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Study of the composition of Pyracantha crenulata roem seed, oil and meal

Grasas y Aceites, 2003
Seeds from Pyracantha crenulata Roem, harvested in Olavarría (Buenos Aires, Argentine) were defatted with hexane, obtaining raw oil with a yield of 5.5 % dry basis. The physicochemical characteristics of crude oil were: refractive index: 1.4770 (at 25ºC),
Olinda E. Quiroga, Soledad M. Bou, Carlos I. Sarlingo, Susana M. Nolasco   +3 more
doaj   +1 more source

Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals

Foods, 2020
Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability.
Karin Wendin, Arwa Mustafa, Tove Ortman, Karin Gerhardt   +3 more
doaj   +1 more source

The impact of a meal, snack, or not eating during the night shift on simulated driving performance post-shift

Scandinavian Journal of Work, Environment & Health, 2021
OBJECTIVE: The commute home following a night shift is associated with an increased risk for accidents. This study investigated the relationship between food intake during the night shift and simulated driving performance post-shift. METHODS: Healthy non-
Charlotte C Gupta, Stephanie Centofanti, Jillian Dorrian, Alison M Coates, Jacqueline M Stepien, David Kennaway, Gary Wittert, Leonie Heilbronn, Peter Catcheside, Georgia A Tuckwell, Daniel Coro, Dilushi Chandrakumar, Siobhan Banks   +12 more
doaj   +1 more source

The naming of meals [PDF]

English Today, 1993
A survey of the words the British use for everyday meals and a comparison with the usages of French and Spanish.
openaire   +2 more sources

Impact du décorticage du tournesol sur la valeur nutritionnelle et l’intérêt économique des tourteaux en fabrication d’aliments composés

Oléagineux, Corps gras, Lipides, 2012
Sunflower meal is an alternative source of proteins for feedstuff but its high fiber content reduces the nutritional value. Different dehulling processes can improve the protein content and the nutritional value of meal.
Peyronnet Corinne, Pressenda Frédéric, Quinsac Alain, Carré Patrick   +3 more
doaj   +1 more source

Estimates of genetic parameters for feeding behavior traits and their associations with feed efficiency in Holstein cows

Journal of Dairy Science, 2022
: Residual feed intake (RFI) is commonly used to measure feed efficiency but individual intake recording systems are needed. Feeding behavior may be used as an indicator trait for feed efficiency using less expensive precision livestock farming ...
Ligia Cavani, William E. Brown, Kristen L. Parker Gaddis, Robert J. Tempelman, Michael J. VandeHaar, Heather M. White, Francisco Peñagaricano, Kent A. Weigel   +7 more
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WAYS TO INCREASE THE NUTRITIONAL VALUE OF CULINARY DISHES

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
Every year the demand for food in restaurants is growing. This is due to the rhythm and lifestyle of the working population. Therefore, the task of restaurants is to provide guests with a balanced diet.
KRISTINA BELINSKA
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