Results 311 to 320 of about 154,820 (397)

Household Food Insecurity and Feeding Practices in Brazilian Children < 5 Years: Results From Brazilian National Survey on Child Nutrition

Journal of Human Nutrition and Dietetics, Volume 38, Issue 6, December 2025.
ABSTRACT Background In 2023, food insecurity (FI) impacted households with children under 5 years old (< 5 y), where FI reached 37.5%. Establishing the link between feeding practices and FI in household surveys is essential to understanding children's dietary habits.
Juliana Vieira de Castro Mello, Raquel Machado Schincaglia, Natália Oliveira, Nadya Helena Alves‐Santos, Paula Normando, Dayana Rodrigues Farias, Elisa Maria de Aquino Lacerda, Inês Rugani Ribeiro de Castro, Gilberto Kac   +8 more
wiley   +1 more source

Polydextrose-driven gut microbiota modulation from synbiotic yogurt intake simulated in the <i>in vitro</i> dynamic multivessel colonic xGI<i>biomics</i> system. [PDF]

Front Nutr
Pessotti RC, Salgaço M, Agostinho LL, de Freitas MN, Bogsan CSB, Guimaraes CRW, Sivieri K.   +6 more
europepmc   +1 more source

Project Jackalope [PDF]

, 2019
Swiss, Zach
core   +1 more source

How Consumers Make Sense of Hybrid Dairy‐Based Foods: A Multistakeholder Qualitative Study

Journal of Sensory Studies, Volume 40, Issue 6, December 2025.
ABSTRACT This study employed a qualitative approach to investigate perceptions of hybrid products that combine dairy and plant‐based ingredients. To this end, five virtual focus groups were conducted, involving different stakeholders related to the hybrid products market, including groups of omnivorous individuals, vegetarians, lactose‐intolerant ...
Igor Souza de Brito, Bruna Boaretto Durço, Elson Rogério Tavares Filho, Rebeca Barcellos Elhabre de Mattos, Mônica Marques Pagani, Eliane Teixeira Mársico, Adriano Gomes da Cruz, Carolina Pinto de Carvalho Martins, Erick Almeida Esmerino   +8 more
wiley   +1 more source

Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt. [PDF]

Foods
Carboni A, Cabizza R, Urgeghe PP, Fancello F, Zara S, Del Caro A.   +5 more
europepmc   +1 more source

An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder

Journal of Sensory Studies, Volume 40, Issue 6, December 2025.
ABSTRACT The seeds are currently a waste product from the luffa sponge (exfoliator) production. Luffa seeds could be a new and innovative sustainable ingredient as they offer nutritional benefits. Before they can be considered for use in different food products, their sensory properties and consumer acceptability need to be determined.
Brianna Power, Amber Locke, Matthew Code, Mackenzie Gorman, Tanvi Dabas, Matthew B. McSweeney   +5 more
wiley   +1 more source

Egg allergy in children: Patterns of consumption of homemade fermented milk products by mothers during pregnancy. [PDF]

Allergy Asthma Proc
Karatas P, Gulec Koksal Z, Uysal P.
europepmc   +1 more source

Microbial Protein for Human Consumption: Towards Sustainable Protein Production

Nutrition Bulletin, Volume 50, Issue 4, Page 678-682, December 2025.
ABSTRACT Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable
Anthony W. Watson, Rebecca F. Townsend, Matt Longshaw   +2 more
wiley   +1 more source

Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review. [PDF]

Front Nutr
Yilmaz B, Alvanoudi P, Kalogeropoulou A, Santa D, Bulmuş-Tüccar T, Nikolaou A, Moreno-Indias I, Ruiz-Limon P, Gutiérrez-Repiso C, Hillesheim E, Meslier V, Mayo B, Malagon J, Chassard C, Praćer S, Vergeres G, Mantzouridou FT.   +16 more
europepmc   +1 more source

Every Person Counts in a Fair Transition to Net Zero: A UK Food Lens Towards Safeguarding Against Nutritional Vulnerability

Nutrition Bulletin, Volume 50, Issue 4, Page 683-702, December 2025.
ABSTRACT The British Nutrition Foundation and Quadram Institute hosted a multidisciplinary roundtable, chaired by Professor Jessica Fanzo, to explore how the UK food system can be transformed to achieve net zero targets while ensuring nutritional adequacy, food security, and health equity across the life course. Current dietary patterns are significant
A. Spiro, L. Bardon, J. Fanzo, Z. Hill, S. Stanner, M. H. Traka   +5 more
wiley   +1 more source