Results 261 to 270 of about 52,560 (310)
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Toxicology Mechanisms and Methods, 2011
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods.
Amit Baran, Das, Prem Prakas, Srivastav
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Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods.
Amit Baran, Das, Prem Prakas, Srivastav
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Proceedings of the 18th ACM Conference on Computer Supported Cooperative Work & Social Computing, 2015
We conducted a 12-week comparative field trial with 20 low socioeconomic status (SES) caregivers from 10 families to explore their use of a sociotechnical mobile application designed to promote healthy snacking, Snack Buddy. Our analysis of the semi-structured interviews, pre/post-intervention instruments, and photo-elicitation interviews suggests that
Christopher L. Schaefbauer +4 more
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We conducted a 12-week comparative field trial with 20 low socioeconomic status (SES) caregivers from 10 families to explore their use of a sociotechnical mobile application designed to promote healthy snacking, Snack Buddy. Our analysis of the semi-structured interviews, pre/post-intervention instruments, and photo-elicitation interviews suggests that
Christopher L. Schaefbauer +4 more
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2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
openaire +1 more source
Appalachian adolescents' snack patterns: Morning, afternoon, and evening snacks
Journal of the American Dietetic Association, 1985The snack patterns of 225 adolescents selected from four metropolitan and three rural schools in eastern Tennessee were examined with the use of 24-hour food records kept on a school day. Most (89%) of the respondents ate at least one snack on the day of the survey.
J M, Ezell, J D, Skinner, M P, Penfield
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Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks
Food Science and Technology International, 2011The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20—40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness ...
A P K, Joshi +2 more
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Journal of the American Oil Chemists' Society, 1979
AbstractSnack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.
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AbstractSnack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.
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To Snack or Not to Snack: What should we advise for weight management?
Nutrition & Dietetics, 2011AbstractAims: Although our current weight management guidelines suggest eating regularly, speculation about whether snacking assists with managing weight occurs widely among the media, weight loss clients and health professionals. We aim to examine whether there is adequate scientific evidence available to support the manipulation of eating frequently ...
Palmer, Michelle A. +2 more
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The FASEB Journal, 2016
Around the world, adults are consuming energy outside of breakfast, lunch, and dinner. However, because there is no consistent definition of a “snack,” it is unclear how these extra eating occasions should be labeled. The labels attributed to eating occasions can influence the other food choices an individual makes on the same day and their satiety ...
Julie Hess +2 more
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Around the world, adults are consuming energy outside of breakfast, lunch, and dinner. However, because there is no consistent definition of a “snack,” it is unclear how these extra eating occasions should be labeled. The labels attributed to eating occasions can influence the other food choices an individual makes on the same day and their satiety ...
Julie Hess +2 more
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Physiology & Behavior, 2018
Snacking, like any dietary behavior, can be practiced in a manner that is healthful or not. The case presented in this critical review of the literature is that snacking is problematic, primarily due to its contribution to positive energy balance and promotion of overweight/obesity.
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Snacking, like any dietary behavior, can be practiced in a manner that is healthful or not. The case presented in this critical review of the literature is that snacking is problematic, primarily due to its contribution to positive energy balance and promotion of overweight/obesity.
openaire +2 more sources