Results 261 to 270 of about 500,800 (317)
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Antioxidant nutritional quality of tomato
Molecular Nutrition & Food Research, 2007AbstractRegular consumption of tomatoes has been associated with decreased risk of chronic degenerative diseases. Epidemiological findings confirm the observed health effects are due to the presence of different antioxidant molecules such as carotenoids, particularly lycopene, ascorbic acid, vitamin E and phenol compounds, particularly flavonoids.
FRUSCIANTE, LUIGI +6 more
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Improvement in the Nutritional Quality of Bread
1991To assess whether the dipeptide N-epsilon-(gamma-L-glutamyl)-L-lysine (glutamyl-lysine) can serve as a nutritional source of lysine, we compared the growth of mice fed (a) an amino acid diet in which lysine was replaced by six dietary levels of glutamyl-lysine; (b) wheat gluten diets fortified with lysine; (c) a wheat bread-based diet (10% protein ...
M, Friedman, P A, Finot
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American Journal of Health Promotion, 2009
Purpose. Consumer understanding of nutrition information is key to making dietary choices consistent with guidelines. The development of an objective, science-based, and universally applicable system of nutrition guidance would be of considerable potential value to the public health.
David L, Katz +6 more
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Purpose. Consumer understanding of nutrition information is key to making dietary choices consistent with guidelines. The development of an objective, science-based, and universally applicable system of nutrition guidance would be of considerable potential value to the public health.
David L, Katz +6 more
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Nutritional Quality of Milk Proteins
2012The first part of this chapter outlines general aspects concerning dietary proteins, i.e. protein requirements in human diet, role and nutritional quality of proteins and methods for its evaluation (CS, Protein Digestibility Corrected AA Score [PDCAAS]), protein digestibility and efficiency of protein utilisation.
L. Pellegrino +4 more
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Nutritional Quality and Nutrition Marketing
1991Recent years have brought a much wider recognition of the contribution that fruits and vegetables can make toward better health and physical fitness. The extent of this contribution is still being determined, but there is a general belief that consumer awareness of their nutritional attributes has been responsible in large part for the growth in ...
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Assaying Sorghum Nutritional Quality
2019Sorghum (Sorghum bicolor L. Moench) is a major drought-tolerant cereal crop grown mainly in the semi-arid regions of the world. It is an important basic food cereal in these regions which encompasses most of the developing world in many parts of Africa and Asia. Therefore, sorghum is an important source of nutrients for millions of inhabitants in these
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Nutritional quality in formulated foods
Journal of the American Oil Chemists' Society, 1972AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established.
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Quality of life and enteral nutrition
Current Opinion in Clinical Nutrition & Metabolic Care, 2008The quality of life is in essence, the patients' subjective view of their own health status and can add another dimension to the evaluation of a treatment as the enteral nutrition.The recent clinical investigations on this topic are critically summarized in this review.Three areas of potential impact of enteral nutrition on quality of life of patients ...
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Nutrition and the quality of life: a measure for the outcome of nutritional intervention?
The American Journal of Clinical Nutrition, 1992The quality of life in old age is dependent on many resources and not just on health. Quality of life cannot be a measure for the outcome of nutritional interventions in old age. Risk patterns shift with advancing age and the outcome of a nutritional intervention may have to be evaluated under different circumstances.
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Breeding for Nutritional Quality
2017Besides being the major source of plant protein and oil in the world, soybean is an important functional food. Human soybean consumption is increasing in the last years, due to more availability of industrial food and cultivars with the best flavor and other seed coat colors.
Juhász, Ana Cristina Pinto +2 more
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