Results 21 to 30 of about 243,728 (359)
Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
Frontiers in Sustainable Food Systems, 2023 This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45
Suchada Maisont +4 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2021 Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley.
Akhmad Mustofa +2 more
doaj +1 more source
(Lu)gu: Leguminosas que brilham no escuro: Desenvolvimento de um produto à base de leguminosas
Dos Algarves, 2019 A utilização e consumo pouco frequente de leguminosas em Portugal, principalmente pelos mais jovens, e a reduzida disponibilidade de opções de produtos saudáveis com leguminosas conduziram ao desenvolvimento deste projeto: materiais, formas e ...
D. Rocha +5 more
doaj +1 more source
How many meals should I eat each day?
EDIS, 2018 For older adults who want to stay healthy, it’s a common question. Should I eat three meals a day or is two meals adequate? Also, should I eat snacks between my meals?
Wendy Dahl, Zainab Alyousif
doaj +3 more sources
Scientia AgropecuariaThis research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the ...
Juan Saavedra, Alberto Claudio Miano
doaj +1 more source
Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours
Acta Universitatis Cibiniensis. Series E: Food Technology, 2020 This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40.
Ajayi Oluwafemi +3 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
Innovation to Pisang Barlin (Musa Acuminata AA) as The Substitute Flour
Jurnal Bahan Alam Terbarukan, 2018 This research is used to explore local ingredients from Musa Acuminata AA. Musa Acuminata AA foodstuffs are usually used only as a raw fruit, not much processed into another food product.
Michael Ricky Sondak +2 more
doaj +1 more source
Sensitivity to reward and adolescents’ unhealthy snacking and drinking behavior: the role of hedonic eating styles and availability [PDF]
, 2016 Background: Although previous research found a positive association between sensitivity to reward (SR) and adolescents' unhealthy snacking and drinking behavior, mechanisms explaining these associations remain to be explored.
Beullens, Kathleen +14 more
core +2 more sources
Subjective Sensations related to Food as Determinants of Snack Choice
Foods, 2020 Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers’ subjective sensations as determinants of food choices can provide essential insights into eating ...
Mette Duerlund +4 more
doaj +1 more source