Results 51 to 60 of about 2,596,182 (387)

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein–Polysaccharide Blends

Foods, 2023
Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks.
Mine Ozcelik, Ulrich Kulozik
doaj   +1 more source

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend

Food Science & Nutrition, 2017
The nutritional benefits of grain legumes such as cowpea and soybean in sub‐Saharan Africa have not been fully utilized to alleviate problem of protein‐malnutrition in this region.
B. Maziya-Dixon, E. Alamu, Ibironke O Popoola, M. Yomeni   +3 more
semanticscholar   +1 more source

Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels

Foods
The World Health Organisation (WHO) has highlighted the need for immediate action regarding the escalating global prevalence of overweight and obesity.
Chanette Frederiksen, Derek Victor Byrne, Barbara Vad Andersen   +2 more
doaj   +1 more source

Appetitive and Dietary Effects of Consuming an Energy-Dense Food (Peanuts) with or between Meals by Snackers and Nonsnackers

Journal of Nutrition and Metabolism, 2011
Background. Energy-dense foods are inconsistently implicated in elevated energy intake (EI). This may stem from other food properties and/or differences in dietary incorporation, that is, as snacks or with meals. Objective.
A. A. Devitt, A. Kuevi, S. B. Coelho, A. Lartey, P. Lokko, N. Costa, J. Bressan, R. D. Mattes   +7 more
doaj   +1 more source

PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP TINGKAT KESUKAAN DAN KANDUNGAN GIZI SNACK FOOD BARS BERBAHAN DASAR TEPUNG PISANG GOROHO DAN TEPUNG AMPAS TAHU

Jurnal Technopreneur (JTech), 2018
The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of  snack food made from goroho banana flour and less of tofu flour. This snack food bars is  good for diabetics, because
Rahmiyati Kasim, Siti Aisa Liputo, Marleni Limonu, F. Mohamad   +3 more
semanticscholar   +1 more source

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, Barbara Vad Andersen, Niki Alexi, Mei Peng, Derek Victor Byrne   +4 more
doaj   +1 more source

Food neophobia and mealtime food consumption in 4-5 year old children. [PDF]

, 2006
Background: Previous research has documented a negative association between maternal report of child food neophobia and reported frequency of consumption of fruit, vegetables, and meat. This study aimed to establish whether neophobia is associated with
Barends, R. (author), Baselmans, J.J.A. (author), De Visser, P.J. (author), Diener, P. (author), Endo, A. (author), Klapwijk, T.M. (author), Vercruyssen, N. (author), Yates, S.J.C. (author), Zijlstra, T. (author)   +8 more
core   +6 more sources

A Scoping Review on Artificial Intelligence–Supported Interventions for Nonpharmacologic Management of Chronic Rheumatic Diseases

Arthritis Care &Research, EarlyView.
This review summarizes artificial intelligence (AI)‐supported nonpharmacological interventions for adults with chronic rheumatic diseases, detailing their components, purpose, and current evidence base. We searched Embase, PubMed, Cochrane, and Scopus databases for studies describing AI‐supported interventions for adults with chronic rheumatic diseases.
Nirali Shah, Alexis Castellanos, Yen Chen, John Piette, Amy Bucher, Susan Murphy   +5 more
wiley   +1 more source

You Can’t “Nudge” Nuggets: An Investigation of Late Night Dining With Behavioral Economics Interventions [PDF]

, 2017
A mixed-methods approach was used to evaluate and improve the “Late-Night Dining” options in a university dining hall. Surveys assessed student desires around Late-Night offerings, and evaluated students’ habits and motivations during Late-Night.
Bevet, Samuel, Niles, Meredith, Pope, Lizzy   +2 more
core   +5 more sources

Fast food, beverage, and snack brands on social media in the United States: An examination of marketing techniques utilized in 2000 brand posts

Pediatric obesity, 2019
Exposure to food advertisements is associated with poor diet among youth, and food and beverage companies are increasingly advertising on social media sites that are popular among youth.
Marie A. Bragg, Yrvane K Pageot, Angela Amico, Alysa Miller, Angela Gasbarre, Pasquale E. Rummo, Brian D Elbel   +6 more
semanticscholar   +1 more source