Results 111 to 120 of about 1,910 (246)

Evaluación nutricional comparada del adulto mayor en consultas de medicina familiar Compared nutritional assessment for older adults at family medicine settings

Nutrición Hospitalaria, 2010
Introducción y objetivo: La evaluación del estado nutricional del adulto mayor resulta importante como criterio de prevención y pronóstico de enfermedades relacionadas con la vejez.
M. E. Calderón Reyes, F. Ibarra Ramírez, J. García, C. Gómez Alonso, A. R. Rodríguez-Orozco   +4 more
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“Not Lower Class, Lazy Class”: Food Loathing as Class Abjection and Distinction via Instagram Comments on Mama J. Rae's Lunchbox‐Packing Video

Journal of Sociolinguistics, EarlyView.
ABSTRACT This article examines 4206 Instagram comments on a lunchbox‐packing video posted by Mama J. Rae, who self‐identifies as a “lower middle class wife.” Her excessive use of processed foods and sugary beverages provokes negative responses, many of which explicitly connect her lunchbox‐packing practices to class identity.
Hanwool Choe
wiley   +1 more source

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Antioxidants
The incorporation of artichoke bracts, a by-product of artichoke processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties of this staple food while promoting sustainability. This study aimed to evaluate the impact of artichoke powder (AP) enrichment (10% w/w replacement of semolina) on
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Marta Cianciabella, Rachele Tamburino, Angela Cardinali   +7 more
openaire   +5 more sources

Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Food Technology and Biotechnology
Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains.
José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani   +5 more
doaj   +1 more source

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development

Foods
Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in ...
Vladimir S. Kurćubić, Nikola Stanišić, Slaviša B. Stajić, Marko Dmitrić, Saša Živković, Luka V. Kurćubić, Vladimir Živković, Vladimir Jakovljević, Pavle Z. Mašković, Jelena Mašković   +9 more
openaire   +3 more sources

Retención de Tiamina como Función de las Condiciones de Proceso Térmico en Salmón en Conserva Thiamine retention as a function of thermal processing conditions: canned salmon

Archivos Latinoamericanos de Nutrición, 2006
Se estudió el efecto de distintos tratamientos de esterilización sobre la calidad nutricional expresada como retención de tiamina y sobre la pérdida de color en conservas de salmón (Salmo salar).
V. Quitral, N. Romero, L. Ávila, M.E. Marín, H. Nuñez, R. Simpson   +5 more
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Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties

Foods
In light of the growing concerns of consumers who are increasingly turning towards healthier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients.
Florin Daniel Lipșa, Roxana Nicoleta Rațu, Florina Stoica, Iuliana Motrescu, Irina Gabriela Cara, Ramona-Maria Cristea, Eugen Ulea   +6 more
openaire   +3 more sources

DESCRIPCIÓN Y DISCUSIÓN ACERCA DE LOS MÉTODOS DE ANÁLISIS DE FIBRA Y DEL VALOR NUTRICIONAL DE FORRAJES Y ALIMENTOS PARA ANIMALES DESCRIPTION AND DISCUSSION ABOUT THE METHODS OF ANALYSIS OF FIBER AND OF THE NUTRITIONAL VALUE OF FORAGES AND FOODS FOR ANIMALS

Vitae, 2007
Es necesario contar con un mayor volumen de forrajes de adecuado valor nutricional mejorando así la cadena agroalimentaria y disminuyendo el uso extensivo de la tierra en cultivos para ganadería.
Freimar SEGURA S, Rosario ECHEVERRI F., Arley C. PATIÑO Ll, Amanda I. MEJÍA G.   +3 more
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