Results 1 to 10 of about 61,462 (249)
Watermelon as a potential fruit snack
International Journal of Food Properties, 2019 With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients.
Afam Israel Obiefuna Jideani +2 more
exaly +2 more sources
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 ...
Marco Dalla Rosa +2 more
exaly +3 more sources
Effect of Training Program on Snack Consumption in Elementary School Girls: Application of the BASNEF Model [PDF]
Journal of Education and Community Health, 2021 Aims: Many non-communicable diseases such as diabetes, osteoporosis, and high blood pressure are related to unhealthy eating habits and patterns formed in childhood and the teenage period. This study investigated the effect of a training program based on
Zahra Jalili +2 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 +5 more
doaj +1 more source
Physical, Chemical and Functional Properties of Flakes from Coconut Flour
Croatian Journal of Food Science and Technology, 2022 Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour ...
Abiola Tanimola +4 more
doaj +1 more source
Media Gizi Indonesia, 2021 Adolescent often skip breakfast, so snacks are usually used as substitute for breakfast at school. Some snacks have unbalanced nutrient content. An imbalance in nutrient intake can affect nutritional status of adolescents.
Chandramanda Dewi Damara +1 more
doaj +1 more source
Legume Science, 2023 Onion peel waste is generated in huge amount during processing. This waste is a huge source of antioxidants specially quercetin. Therefore, it can be utilized to increase the phenolic and flavonoid content of food products. The present study proposed the
Nabia Siddiqui +4 more
doaj +1 more source
Zhongguo gonggong weisheng, 2022 ObjectiveTo explore the correlation between dietary behaviors and health-related quality of life (HRQoL) among primary and high school students in urban and rural regions of Nanjing municipality, China. MethodsUsing multistage random cluster sampling, we
Ping ZHAO, Zhen-zhen QIN, Na WANG
doaj +1 more source
Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces
Foods, 2022 A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group.
Rocío Santiago-Ramos +2 more
doaj +1 more source
Fishes, 2022 This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydrated
Blanca del Sol Villalba-Urquidy +5 more
doaj +1 more source