Results 11 to 20 of about 36,451 (302)

An analysis of ingredient and nutritional labeling for wine

BIO Web of Conferences, 2014
Ingredient and nutritional information are currently mandatory in many countries for food labeling. Although wine is generally exempt from this requirement, regulatory changes are being actively considered by authorities across the globe.
Battaglene Tony
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Nutritional labeling, communication design, and relevance

Frontiers in Communication, 2023
In this paper, I use relevance theory to explain the relative effectiveness of three different nutrition labeling systems in communicating information and influencing consumer food choices. Facts Up Front [also known as Reference intake (RI) or Guideline
Kate Scott
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Effects of dietary fibre and tea catechin, ingredients of the Japanese diet, on equol production and bone mineral density in isoflavone-treated ovariectomised mice

Journal of Nutritional Science, 2012
Equol is a metabolite of the isoflavone daidzein (Dz) and is produced by the bacterial microflora in the distal intestine and colon. Some epidemiological studies have reported an association between increased equol production and intakes of green tea or ...
Yuko Tousen, Mariko Uehara, Marlena Cathorina Kruger, Yoshiko Ishimi   +3 more
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Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Foods, 2021
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were ...
Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari   +3 more
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Mechanisms of exercise- and training-induced fatty acid oxidation in skeletal muscle

Journal of Physical Fitness and Sports Medicine, 2014
Exercise has acute and chronic effects on fat burning. Concerning the acute effect, observed during and after a single exercise session, the enzymes responsible for burning fat increase.
Shinji Miura, Miki Tadaishi, Yasutomi Kamei, Osamu Ezaki   +3 more
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PACE Labels on Healthy and Unhealthy Snack Products in a Laboratory Shopping Setting: Perception, Visual Attention, and Product Choice

Foods, 2021
Informative food labels are one way to increase nutritional awareness in society and can essentially help individuals maintain balanced dietary practices.
Clara Mehlhose, Daniel Schmitt, Antje Risius   +2 more
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Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

Foods, 2020
Feta cheese, a protected designation of origin (PDO) food, is one of the most important Mediterranean food products. Although it is the cheese with the highest consumption in Greece, the nutritional characteristics of products available in the market, as
Evangelia Katsouri, Emmanuella Magriplis, Antonios Zampelas, George-John Nychas, Eleftherios H. Drosinos   +4 more
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Chinese Consumers’ Heterogeneous Preferences for the Front-of-Package Labeling on Fresh Pork: A Choice Experiment Approach

Foods, 2022
Excessive average daily pork intake of Chinese residents increases the risk of obesity and related chronic diseases. Understanding consumers’ preference for the Front-of-Package (FOP) labeling on fresh pork is of practical significance for designing an ...
Beixun Huang, Haijun Li, Zeying Huang, Jiazhang Huang, Junmao Sun   +4 more
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The Major Source of Antioxidants Intake From Typical Diet Among Rural Farmers in North-eastern Japan in the 1990s

Journal of Epidemiology, 2021
Background: Previous Japanese studies have led to the erroneous conclusion of antioxidant capacity (AOC) intakes of the overall Japanese diet due to limitations in the number and types of food measured, especially in rice and seafood intake.
Megumi Tsubota-Utsugi, Jun Watanabe, Jun Takebayashi, Tomoyuki Oki, Yoshitaka Tsubono, Takayoshi Ohkubo   +5 more
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Comparison of gas chromatographic and gravimetric methods for quantization of total fat and fatty acids in foodstuffs

Química Nova, 2010
Different methods to determine total fat (TF) and fatty acids (FA), including trans fatty acids (TFA), in diverse foodstuffs were evaluated, incorporating gravimetric methods and gas chromatography with flame ionization detector (GC/FID), in accordance ...
Sabria Aued-Pimentel, Mahyara Markievicz Mancio Kus, Edna Emy Kumagai, Valter Ruvieri, Odair Zenebon   +4 more
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