Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Healthy cooking"'
Autor:
Sumathi Venkatesh, David O. Leal, Amy Valdez, Paula I. Butler, Odessa E. Keenan, Elaine Montemayor-Gonzalez
Publikováno v:
Nutrients, Vol 16, Iss 15, p 2543 (2024)
One in ten Americans suffers from type 2 diabetes, which, if not managed well, can result in severe complications, disability, and premature death. Diabetes education classes can play a pivotal role in providing practical education on diabetes and se
Externí odkaz:
https://doaj.org/article/93a3f4e50df94a3d87a63781e90feba9
Autor:
Hakan Güleç, Fulya Sarper
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 8, Pp 1426-1433 (2022)
Using functional foods which are recently a rising value in the food science arouses curiosity in terms of health among people. Honey, as a natural functional food, might play an important role in the increase of this value with a large but conscious
Externí odkaz:
https://doaj.org/article/40599438f4c64df686275c2297795f15
Akademický článek
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Autor:
Kerr, Tom
Publikováno v:
Restaurant Hospitality. May96, Vol. 80 Issue 5, p94. 3p. 3 Color Photographs.
Autor:
Erasmus, Alet C.1 alet.erasmus@up.ac.za
Publikováno v:
International Journal of Consumer Studies. Jul2013, Vol. 37 Issue 4, p465-466. 1p.
Autor:
Mercedes Vélez-Toral, Carmen Rodríguez-Reinado, Ana Ramallo-Espinosa, Montserrat Andrés-Villas
Publikováno v:
Nutrients, Vol 12, Iss 8, p 2309 (2020)
The negative impact of a sedentary lifestyle and poor diet on health is evident across the lifespan, but particularly during the university period. Usually, the diet of university students is rich in sweetened drinks and processed foods and low in fr
Externí odkaz:
https://doaj.org/article/e4dc8593a0ca40e7abcade69650845ec
Autor:
Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós
Publikováno v:
Antioxidants, Vol 9, Iss 1, p 77 (2020)
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Meth
Externí odkaz:
https://doaj.org/article/c508f56aec8b47eb8d7d5c7ccde32378
Publikováno v:
Publishers Weekly. 1/7/2019, Vol. 266 Issue 1, p51-51. 1/4p.