Results 261 to 270 of about 67,639 (313)
Some of the next articles are maybe not open access.
Snacking in nutrition and health
International Journal of Food Sciences and Nutrition, 2019Many studies suggest that distributing energy and nutrient intake across 4-5 eating occasions/day (rather than across three standard meals) could favourably affect human health. The inclusion of 1-2 snacks in the daily pattern alleviates the potential digestive and metabolic overload caused by fewer heavier meals and might contribute to meet ...
Franca Marangoni +14 more
openaire +6 more sources
Television viewing and snacking
Eating Behaviors, 2003With the rise in obesity in America, the search for potential causes for this epidemic has begun to include a focus on environmental factors. Television (TV) viewing is one such factor, partially due to its potential as a stimulus for eating. The current study investigated the relationship between food intake and self-reported TV viewing in an effort ...
Stacy A, Gore +4 more
openaire +2 more sources
Toxicology Mechanisms and Methods, 2011
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods.
Amit Baran, Das, Prem Prakas, Srivastav
openaire +2 more sources
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods.
Amit Baran, Das, Prem Prakas, Srivastav
openaire +2 more sources
Proceedings of the 18th ACM Conference on Computer Supported Cooperative Work & Social Computing, 2015
We conducted a 12-week comparative field trial with 20 low socioeconomic status (SES) caregivers from 10 families to explore their use of a sociotechnical mobile application designed to promote healthy snacking, Snack Buddy. Our analysis of the semi-structured interviews, pre/post-intervention instruments, and photo-elicitation interviews suggests that
Christopher L. Schaefbauer +4 more
openaire +1 more source
We conducted a 12-week comparative field trial with 20 low socioeconomic status (SES) caregivers from 10 families to explore their use of a sociotechnical mobile application designed to promote healthy snacking, Snack Buddy. Our analysis of the semi-structured interviews, pre/post-intervention instruments, and photo-elicitation interviews suggests that
Christopher L. Schaefbauer +4 more
openaire +1 more source
2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
openaire +1 more source
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
openaire +1 more source
Appalachian adolescents' snack patterns: Morning, afternoon, and evening snacks
Journal of the American Dietetic Association, 1985The snack patterns of 225 adolescents selected from four metropolitan and three rural schools in eastern Tennessee were examined with the use of 24-hour food records kept on a school day. Most (89%) of the respondents ate at least one snack on the day of the survey.
J M, Ezell, J D, Skinner, M P, Penfield
openaire +2 more sources
Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks
Food Science and Technology International, 2011The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20—40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness ...
A P K, Joshi +2 more
openaire +2 more sources
Journal of the American Oil Chemists' Society, 1979
AbstractSnack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.
openaire +2 more sources
AbstractSnack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.
openaire +2 more sources
To Snack or Not to Snack: What should we advise for weight management?
Nutrition & Dietetics, 2011AbstractAims: Although our current weight management guidelines suggest eating regularly, speculation about whether snacking assists with managing weight occurs widely among the media, weight loss clients and health professionals. We aim to examine whether there is adequate scientific evidence available to support the manipulation of eating frequently ...
Palmer, Michelle A. +2 more
openaire +4 more sources