Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, EarlyView.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
TRENDS IN U.S. WHEAT-BASED FOOD CONSUMPTION: NUTRITION, CONVENIENCE, AND ETHNIC FOODS [PDF]
This study identifies U.S. consumers' use of food nutrition labels on wheat-based foods; consumer attitudes toward the importance of taste, price, and nutrition in choosing wheat-based snack foods; and consumer knowledge of Middle-Eastern wheat-based ...
Brester, Gary W., Moutou, Christele
core +1 more source
Animal Research and One Health, EarlyView.This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu +4 more
wiley +1 more source
Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People [PDF]
, 2021 Joanna Tkaczewska +9 more
openalex +1 more source
Snack food intake in ad libitum fed rats is triggered by the combination of fat and carbohydrates
Frontiers in Psychology, 2014 Snack food like potato chips substantially contributes to energy intake in humans. In contrast to basic food, snacks are consumed additionally to other meals and may thereby lead to non-homeostatic energy intake.
Tobias Hoch, M. Pischetsrieder, A. Hess
semanticscholar +1 more source
Anatomical Sciences Education, EarlyView.Abstract Qualitative research is increasingly engaged in anatomical sciences education research. However, many in the discipline are not formally trained in qualitative methodology and—like other research methods—qualitative methods are continually developed and enhanced.
Angelique N. Dueñas +2 more
wiley +1 more source
Jurnal Ilmu Kesehatan MasyarakatPoor snack food habits with a diversity of snacks encourages children's snack habits at school, because they can spend a third of their time at school. However, there are still many children who have the habit of consuming snacks and poor hand and nail ...
Ditha Effriyanda +4 more
doaj +1 more source
Nutrición Hospitalaria, 2013 Introduction: Ecuador is a country with limited nutritional information, with exception of some general studies supported by Food Agriculture Organization (FAO).
S. N. Sánchez-Llaguno +3 more
doaj +1 more source
Hubungan Pengetahuan dan Sikap Anak Terhadap Perilaku Pemilihan Makanan Jajanan yang Sehat Di SD Muhammadiyah 16 Karangasem Surakarta [PDF]
, 2015 Background : Knowledge of food and health are very important to learn because knowledge about food and health are internal factors which affect the consumption of snack foods.
, Dr. Mutalazimah, SKM, M.Kes +2 more
core
The Nutrition Elite: Do Only the Highest Levels of Caloric Knowledge, Obesity Knowledge, and Motivation Matter in Processing Nutrition Ad Claims and Disclosures? [PDF]
, 2009 This study examines the role of the highest levels of caloric knowledge, obesity consequences knowledge, and motivation to search for nutrition information in the processing of relative nutrient content claims in advertisements, such as “half the ...
Andrews, J. Craig +2 more
core +2 more sources