Results 21 to 30 of about 51,969 (259)

Nutritional content and healthiness in sweet and salty snacks and beverages popular in South Korea and the United States assessed by nutrition labels: a cross-sectional comparative study [PDF]

Korean Journal of Community Nutrition
Objectives This study investigated the nutritional differences between sweet and salty snacks and beverages in South Korea (Korea) and the United States (US).
Bo Jeong Gong, Segovia Lucas, Diewo Camara, Pauline E. Jolly, Chandrika Piyathilake, Taisun Hyun   +5 more
doaj   +1 more source

Designing an Effective Model of Advertising Campaigns for (Snack) Food Products [PDF]

‫مدیریت بازرگانی, 2022
Objective The purpose of this study is to design a model to increase the effectiveness of advertising campaigns for food products, in particular, snacks.   Methodology This is mixed-methods and developmental research. Its participants, in the qualitative
Rahil marvi, Hassan Esmailpour, Ali Rezaiean   +2 more
doaj   +1 more source

Composición química y calidad de la grasa contenida en frituras de maíz elaboradas y consumidas en Navojoa, estado de Sonora, México

Perspectivas en Nutrición Humana, 2019
Antecedentes: el consumo de frituras en México es alto, aunque las grasas se asocian con enfermedades crónicas no transmisibles. Objetivo: evaluar la composición química y calidad de la grasa obtenida de churros fritos de maíz elaborados y consumidos en ...
María Ernestina Santana Alcántar, Miriam Mendívil-Morales, Lucía Irene Félix-Ibarra, Mónica Ramírez-Murillo, Carmen Alejandra Cruz-Rosales   +4 more
doaj   +1 more source

Comparative characterization of volatile flavor profiles and quality attributes of laboratory-prepared and commercial braised chicken feet using a multi-analytical approach

Food Chemistry: X
Braised chicken feet are a key leisure snack, yet commercial flavor chemistry differences remain underexplored. We analyzed six samples (one laboratory-prepared, five commercial) using HS-GC-IMS, electronic nose, sensory evaluation, and multivariate ...
Zijing Zhang, Haoyang Xie, Yongqiang An, Zihao Meng, Mengjie Li, Longfei Wang, Lishui Chen   +6 more
doaj   +1 more source

The Quality of Salted Potato Chips Available on the Polish Market

Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie, 2017
Potato chips are a commonly known snack eaten by people of all ages. Due to the high fat and salt content, as well as acrylamide and trans fatty acids resulting from high temperature frying, they are considered to be unhealthy.
Michał Halagarda, Grzegorz Suwała
doaj   +1 more source

Effects of a phosphate-free water-holding system containing TGase, L-histidine, trehalose, and gellan gum on the quality of fermented sausages

Applied Food Research
Alternatives to conventional phosphate-based water-holding agents in fermented meat products have gained attention due to concerns regarding consumer health and product quality.
Longfei Wang, Zijie Dong, Yongqiang An, Mengjie Li, Jihua Chang, Lishui Chen   +5 more
doaj   +1 more source

Acrylamide Contents of Local Snacks in Singapore

Frontiers in Nutrition, 2021
Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid ...
Michelle Ting Yun Yeo, Xinyan Bi, Christiani Jeyakumar Henry, Christiani Jeyakumar Henry   +3 more
doaj   +1 more source

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Foods, 2021
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment.
Rajesh Kumar, Edgar Chambers, Delores H. Chambers, Jeehyun Lee   +3 more
doaj   +1 more source

Convenience Over Nutrition for Recreation League Youth Sport Team Snack and Mealtime Choices

Journal of Human Sciences and Extension, 2023
Fifty-six percent of school-aged children participate in team sports, yet there is limited evidence on how participation in youth sports impacts the dietary behaviors of participants and their families.
Morgan Ashley , Andrew Ramsey , Lauren Haldeman , Tony Weaver   +3 more
doaj   +1 more source

Development and Application of an ICP-AES Method for the Determination of Nutrient and Toxic Elements in Savory Snack Products after Autoclave Dissolution

Separations, 2020
In this study, a method for the determination of trace elements in snacks using inductively coupled plasma–atomic emission spectrometry (ICP-AES) is presented. The examined elements were Pb, Ni, Cr, Cu, Mg, Zn, Fe, Al, Ba, Ca, Co, Mn and Cd.
Natalia Manousi, George A. Zachariadis
doaj   +1 more source