Results 151 to 160 of about 2,596,182 (387)

Effect of ratio of taro (Colocasia esculenta L.) on physicochemical properties of snacks

Tạp chí Kiểm nghiệm và An toàn thực phẩm
Taro root (Colocasia esculenta L.) is indeed a valuable food crop, rich in nutrients like starch, sugar, minerals, vitamins, and fiber, especially, mucilage. It acts as a thickening, binding, emulsifying, swelling capacities or foaming agent in food, and
Nhan Minh Tri, Nguyen Thi Thuy Hong, Trang Thi Hoang Quyen   +2 more
doaj   +1 more source

Frequency of Sweet and Salty Snack Food Consumption Is Associated with Higher Intakes of Overconsumed Nutrients and Weight-For-Length z Scores During Infancy and Toddlerhood. [PDF]

J Acad Nutr Diet, 2022
Moore AM, Fisher JO, Morris KS, Croce CM, Paluch RA, Kong KL.   +5 more
europepmc   +1 more source

Iowa Health Focus, September 2004 [PDF]

, 2004
Monthly newsletter for the Iowa Department of Public ...

core  

Heterogeneity in barriers regarding the motivation, the opportunity and the ability to choose low-calorie snack foods and beverages: associations with real-life choices [PDF]

, 2015
Colin Bos, I.A. van der Lans, Frank J. van Rijnsoever, J.C.M. van Trijp   +3 more
openalex   +1 more source

The Influential Factors of Profit: A Case Study on a Healthy Snack in Current Food Market Base on Minitab

, 2022
Han Chen, Yu-Shi Dai, Muxuan Gao
openalex   +1 more source

Oferta de alimentos saudáveis em kits de merenda: estratégia para educação alimentar e nutricional durante a pandemia de COVID-19/ Healthy food in snack kits: a strategy for food and nutrition education during the COVID-19 pandemic [PDF]

, 2021
Thiago Marques Wanderley, Alanna Lira Ataíde Vanderlei, Amanda da Silva Gomes, Fernanda Lívia Cavalcante Araujo, Joice Alves Gaia, Letícia Andrade Rodrigues, Thuane Letícia Martins Calumby, Thaysa Barbosa Cavalcante Brandão, Bruna Merten Padilha   +8 more
openalex   +1 more source

Effects of extrusion process conditions on nutritional, anti‐nutritional, physical, functional, and sensory properties of extruded snack: A review

Food Science & Nutrition
Consumers' demand for ready‐to‐eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready‐to‐eat snack products.
Ibrahim Mohammed Ali, S. Forsido, C. G. Kuyu, Endris Hussen Ahmed, Kumsa Negasa Andersa, Kasech Tibebu Chane, Tolina Kebede Regasa   +6 more
semanticscholar   +1 more source

Infection Risk From Humans and Animals in the Anatomy Laboratory: A Scoping Review

Clinical Anatomy, EarlyView.
ABSTRACT Whole‐body dissection is a cornerstone of anatomy education. During and following the COVID‐19 pandemic, exposure to infectious agents and other risks of dissection were highlighted. To identify potential risks, one must have the data outlining these risks in specific situations.
Margaret A. McNulty, Elizabeth R. Agosto
wiley   +1 more source

Neighbourhood food typologies, fast food outlet visitation and snack food purchasing among adolescents in Melbourne, Australia. [PDF]

Public Health Nutr, 2022
Loh VH, Poelman M, Veitch J, McNaughton SA, Leech R, Timperio A.   +5 more
europepmc   +1 more source

Determining the amount and bioaccessibility of methylglyoxal and glyoxal in functional snack foods with herbal teas: effect of different herbal teas on α-Dicarbonyls [PDF]

, 2022
Büşra Yusufoğlu, Emine Karakuş, Mustafa Yaman   +2 more
openalex   +1 more source