Results 21 to 30 of about 61,462 (249)

Modelling of extrusion process for evaluation of spelt wholegrain snack expansion [PDF]

Journal on Processing and Energy in Agriculture, 2021
The effect of extrusion parameters, including feed rate (15-25 kg/h), screw speed (250-750 rpm) and feed moisture (15-25%) on the expansion index of spelt wholegrain snack products was investigated.
Kojić Jovana, Krulj Jelena, Šimurina Olivera, Cvetković Biljana, Pezo Lato, Đermanović Branislava, Ilić Nebojša   +6 more
doaj   +1 more source

Properties and stability of deep-fat fried chickpea products

Grasas y Aceites, 2015
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products.
S. Bozdemir, O. Güneṣer, E. Yılmaz
doaj   +1 more source

Effect of high-protein vs. high-fat snacks before lunch on glycemic variability in prediabetes: A study protocol for a randomized controlled trial

Frontiers in Nutrition, 2022
BackgroundChina has the largest number of patients with Type 2 Diabetes Mellitus (T2DM), and it tends to increasingly grow in the future, putting an enormous burden on disease control and prevention in China. While glycemic variability (GV) came to be an
Yupeng Liu, Huinan Jiang, Binye Ruan, Yi Liu, Siyu Le, Xiaoyi Fu, Shuran Wang   +6 more
doaj   +1 more source

Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties

Foods, 2022
In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and ...
Maryam Bayat Tork, Mohsen Vazifedoost, Mohammad Ali Hesarinejad, Zohreh Didar, Masoud Shafafi Zenoozian   +4 more
doaj   +1 more source

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, Wisutthana Samutsri, Pemika Khamweera, Wuttichai Phae-ngam, Pichet Limsuwan   +4 more
doaj   +1 more source

HUBUNGAN KONSUMSI MAKANAN JAJANAN DENGAN STATUS GIZI PADA MAHASISWA
[Association between Snack Consumption and Nutritional Status among Undergraduate Students]

Media Gizi Indonesia, 2020
Oven nutrition among adults are public health problem that prevalence increase continuously by the year. College students who included in adult age group had many changes in lifestyle like snacking behaviour.
Devi Puspasari, Farapti Farapti
doaj   +1 more source

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, Amrein, Melanie A., Inauen, Jennifer   +2 more
core   +2 more sources

Production of crispy bread snacks containing chicken meat and chicken meat powder

Anais da Academia Brasileira de Ciências
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks.
HULYA CAKMAK, BURAK ALTINEL, SEHER KUMCUOGLU, DUYGU KISLA, SEBNEM TAVMAN   +4 more
doaj   +1 more source

Improvement of Snack Choices among Children by Traffic-Light Food Labeling Education Employing Jigsaw Method [PDF]

International Journal of Nutrition Sciences
Background: Use of traffic light food labels has the potential to be an effective nutritional education tool in the community. We aimed to assess the impact of a school-based traffic light food label education program onstudents’ snack choices in Shiraz,
Mahsa Momeni, Maryam Riasatian, Zahra Karimian, Shiva Faghih   +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