Results 11 to 20 of about 33,667 (265)
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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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
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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
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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
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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
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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
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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
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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
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Molecules, 2022 The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only
Agnieszka Ciurzyńska +3 more
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