Results 1 to 10 of about 243,728 (359)

Modelling of extrusion process for evaluation of spelt wholegrain snack expansion [PDF]

Journal on Processing and Energy in Agriculture, 2021
The effect of extrusion parameters, including feed rate (15-25 kg/h), screw speed (250-750 rpm) and feed moisture (15-25%) on the expansion index of spelt wholegrain snack products was investigated.
Kojić Jovana, Krulj Jelena, Šimurina Olivera, Cvetković Biljana, Pezo Lato, Đermanović Branislava, Ilić Nebojša   +6 more
doaj   +1 more source

A Novel Multimedia Player for International Standard—JPEG Snack

Journal of Imaging, 2023
The advancement in mobile communication and technologies has led to the usage of short-form digital content increasing daily. This short-form content is mainly based on images that urged the joint photographic experts’ group (JPEG) to introduce a novel ...
Sonain Jamil, Oh-Jin Kwon, Jinhee Lee, Faiz Ullah, Yaseen, Afnan   +5 more
doaj   +1 more source

Water–Energy–Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips

Foods, 2022
The water–energy–food (WEF) nexus has become a key concept to promote the cross-sectoral coordination toward sustainable development. In particular, understanding the interdependences of these pillars, as well as addressing a life cycle perspective, is ...
Ana Fernández-Ríos, Jara Laso, Francisco José Amo-Setién, Rebeca Abajas-Bustillo, Carmen Ortego-Mate, Pere Fullana-i-Palmer, Alba Bala, Laura Batlle-Bayer, Merce Balcells, Rita Puig, Rubén Aldaco, María Margallo   +11 more
doaj   +1 more source

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Frontiers in Sustainable Food Systems, 2022
Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein
Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez   +5 more
doaj   +1 more source

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Molecules, 2021
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%)
Hanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec   +9 more
doaj   +1 more source

Meal Frequency and Multi-Morbidity in a Cypriot Population: A Cross-Sectional Study

Foods, 2023
Data regarding the effect of specific dietary behaviors, such as meal frequency, on multi-morbidity are scarce. Therefore, the objective of this study was to examine the effect of meal frequency on multi-morbidity in a Cypriot population.
Maria Kantilafti, Andria Hadjikou, Stavri Chrysostomou   +2 more
doaj   +1 more source

Peningkatan Keterampilan dan Perekonomian Masyarakat Pesisir Pulau Lemukutan melalui Pelatihan Pembuatan Snack Berbasis Rumput laut

Bakti Budaya, 2021
The waters of Lemukutan Island have the potential of natural resources, including seaweed. Since 2011, Lemukutan Island has been the largest seaweed cultivation center in West Kalimantan.
Ikha Safitri, Warsidah, Mega Sari Juane Sofiana, Agus Yuliono   +3 more
doaj   +1 more source

Design of Healthy Snack Based on Kiwifruit

Molecules, 2020
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of ...
Urszula Tylewicz, Malgorzata Nowacka, Katarzyna Rybak, Kinga Drozdzal, Marco Dalla Rosa, Massimo Mozzon   +5 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

A new deepwater species of Calliopiidae, Halirages helgae (Crustacea, Amphipoda), with a synoptic table to Halirages species from the northeast Atlantic

European Journal of Taxonomy, 2014
Halirages helgae sp. nov. is recorded from the shelf slopes of the Norwegian Sea at depths of 1000 to 2600 m in the Arctic cold water masses. A total of 50 specimens were found at five stations.
Halldis Ringvold, Anne Helene Solberg Tandberg   +1 more
doaj   +1 more source