Results 11 to 20 of about 61,462 (249)
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
doaj +1 more source
Development of a Grain-and-Legume-Based Snack with Amaranth, Quinoa and Chia Seeds
Biology and Life Sciences Forum, 2023 Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population.
Silvia Farah +3 more
doaj +1 more source
Foods, 2020 Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.
Joana Mota +3 more
doaj +1 more source
Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine
Foods, 2022 The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw ...
Jovana Kojić +8 more
doaj +1 more source
Street Food in Malaysia: What Are the Sodium Levels?
Foods, 2022 Street food is a major source of food in middle- and low-income countries as it is highly accessible and inexpensive. However, it is usually perceived as unhealthy due to the high levels of sodium, sugar, and fat content.
Hasnah Haron +8 more
doaj +1 more source
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
doaj +1 more source
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
Dietary habits among children aged 8-9 years in Italy
Annali dell'Istituto Superiore di Sanità, 2015 OBJECTIVE: To describe dietary habits and related geographic and socio-demographic characteristics among children aged 8-9 years in Italy. MATERIALS AND METHODS: Data from the 2012 national nutritional surveillance system collected from children, parents
Laura Lauria +5 more
doaj +1 more source
The Effect of Breakfast and Snack Consumption on Children's Cognitive Performance [PDF]
, 2011 The current thesis aimed to investigate the effects of breakfast and snack on children’s cognitive performance. Chapter 1 presents an overview of cognitive development followed by a review of previous literature investigating the effects of breakfast and
Ingwersen, Jeanet +1 more
core +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