Results 21 to 30 of about 52,560 (310)
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
doaj +1 more source
Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot [PDF]
International Journal of Environmental Research and Public Health, 2020 While many people declare an intention to eat and snack more healthily, a large body of research has found that these intentions often do not translate into actual behavior. This failure to fulfil intentions is regularly attributed to the obesogenic environment, on which basis it is assumed that changing the food environment may lead to more healthy ...
Caroline Schlinkert +4 more
openaire +3 more sources
Compensatory health beliefs and unhealthy snack consumption in daily life [PDF]
, 2020 Compensatory health beliefs (CHBs) are beliefs that an unhealthy behavior (unhealthy eating) can be compensated for by engaging in a healthy behavior (physical activity). Previous research focused on CHBs as rather stable beliefs (trait).
Scholz, Urte +2 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
Utilizing the second-meal effect in type 2 diabetes: practical use of a soya-yogurt snack [PDF]
, 2010 OBJECTIVE To evaluate the effect of a prebreakfast high-protein snack upon postbreakfast hyperglycemia. RESEARCH DESIGN AND METHODS We studied 10 men and women with diet- and/or metformin-controlled type 2 diabetes.
Chen, M., Jovanovic, A., Taylor, R.
core +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