Results 11 to 20 of about 52,560 (310)
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 +1 more
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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
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Will Work for Snack Food: The Association of BMI and Snack Reinforcement [PDF]
Obesity, 2010 It has been suggested that for overweight and obese individuals high‐calorie foods are more reinforcing than for normal‐weight individuals. It has already been shown that in contrast to sedentary activities, snack food is more reinforcing for obese women, relative to normal‐weight women.
Giesen, J.C.A.H. +4 more
openaire +2 more sources
The colour red reduces snack food and soft drink intake [PDF]
, 2012 Based on evidence that the color red elicits avoidance motivation across contexts (Mehta & Zhu, 2009), two studies investigated the effect of the color red on snack food and soft drink consumption.
Reutner, Leonie +2 more
core +1 more source
Development of qualimetric model of combined snack foods
Новые технологии, 2019 The existing need for innovative products and technologies requires a change in the approach to their development. Complexity of complex food disperse systems makes it difficult to predict changes in technological process of new generation functional ...
V. N. Strizhevskaya +2 more
doaj +1 more source
The snack that has it all: People's associations with ideal snacks
Appetite, 2020 Although many people intend to eat healthily, their actual snacking behavior is often marked by a high consumption of calorie-dense, unhealthy snacks. One reason for this discrepancy may be that people tend to associate unhealthy food with tasty food, preventing them to follow up on their healthy snacking goals.
Schlinkert, Caroline +4 more
openaire +4 more sources
Известия ТИНРО, 2014 The problems of protein deficiency, utilization of fish processing wastes, and lack of healthy snacks at Russian market are decided simultaneously by developing the technology for dried snacks made from backbones of atlantic salmon ( Salmo salar ), after
Valeria A. Potapova, Olga Ya. Mezenova
doaj +1 more source
American Journal of Public Health, 2010 ARE THE TRANSNATIONAL food and drink manufacturing, catering, and allied industries—whose bottom lines depend on pathogenic products—really planning to help control and prevent worldwide public health calamities? This seems to be what Yach et al., who all work for PepsiCo, are suggesting.
Carlos A, Monteiro +2 more
openaire +3 more sources
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
Adolescent television viewing and unhealthy snack food consumption: the mediating role of home availability of unhealthy snack foods [PDF]
, 2014 Objective: To examine whether home availability of energy-dense snack foods mediates the association between television viewing (TV) and energy-dense snack consumption among adolescents. Design: Cross-sectional.
Worsley, Anthony +18 more
core +1 more source