Results 131 to 140 of about 5,194 (177)

Mapping ultra-processed foods (UPFs) in India: a formative research study. [PDF]

BMC Public Health
Ghosh-Jerath S, Khandpur N, Kumar G, Kohli S, Singh M, Bhamra IK, Marrocos-Leite FH, Reddy KS.   +7 more
europepmc   +1 more source

Micronutrient deficiency, dietary diversity, and sociodemographic and lifestyle determinants of dietary diversity among pregnant slum-dwelling women in Pune, India. [PDF]

BMC Nutr
Deshpande S, Mandlik R, Khadilkar AV, Bhawra J, Kinnunen TI.   +4 more
europepmc   +1 more source

Apprenticeship standard: advanced baker [PDF]

, 2016

core  

Validation of a screener to assess ultra-processed food consumption in the adult Indian population: the Nova-UPF Screener (for India). [PDF]

Br J Nutr
Ghosh-Jerath S, Mediratta S, Kumar G, Kohli S, Marrocos-Leite FH, Khandpur N, Reddy KS.   +6 more
europepmc   +1 more source

Prediction of Extensibility and Toughness of Wheat-Flour Dough Using Bubble Inflation-Structured Light Scanning 3D Imaging Technology and the Enhanced 3D Vgg11 Model. [PDF]

Foods
Luo X, Niu C, Zhu Z, Hou Y, Jiang H, Tang X.   +5 more
europepmc   +1 more source

Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development. [PDF]

Food Chem X
Basit A, Mueed A, Min L, Mingxu N, Xin G, Shahzad R, Yue W, Jia T, Shutian T.   +8 more
europepmc   +1 more source

The College Cord (April 1, 1944) [PDF]

, 1944

core   +1 more source

Physicochemical Properties of Safflower (<i>Carthamus tinctorius</i> L.) Seed Meal Protein and the Effects of pH and Ionic Strength on Its Functional Characteristics. [PDF]

Foods
Yang Y, Bai Y, Xie X, Li B, Luo L, Zhang Q, Luo C, Nie W, Qin R, Liu H, Liu J, He H.   +11 more
europepmc   +1 more source

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Physicochemical and textural properties of puff pastry margarines

European Journal of Lipid Science and Technology, 2011
AbstractIn this paper some physicochemical and textural characteristics of four puff pastry margarines are defined: MLT1 and MLT2 with low trans fatty acid (TFA) content, MLT3 with relatively low and MLT4 with high TFA content. Analyzing the solid trigliceride content (SFC), the crystallization kinetics in isothermal conditions and the margarine ...
Biljana Pajin, Dragana Šoronja-Simović, Zita I Šereš   +2 more
exaly   +2 more sources