Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Hmidan A. Alturki"'
Autor:
Thainá Richelli Oliveira Resende, Edilene Márcia de Sousa, Marle dos Santos Alvarenga, Mariana Cristina Palermo Ferreira, Larissa Stefhanne Damasceno de Amorim Póvoa, Leandro Henrique Pereira Galvane, Cleidiel Aparecido Araujo Lemos, António Raposo, Ariana Saraiva, Conrado Carrascosa, Hmidan A. Alturki, Pedro Henrique Berbert de Carvalho
Publikováno v:
Nutrients, Vol 16, Iss 19, p 3252 (2024)
The Preference for Intuition and Deliberation in Food Decision-Making Scale (E-PID) was developed to evaluate both intuitive and deliberative food decision-making within a single instrument. However, its psychometric properties have only been assesse
Externí odkaz:
https://doaj.org/article/e941df11843d404884174fc5c89a86b8
Autor:
Priscila Claudino De Almeida, Eduardo Yoshio Nakano, Ivana Aragão Lira Vasconcelos, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Hmidan A. Alturki, Raquel Braz Assunção Botelho
Publikováno v:
Nutrients, Vol 16, Iss 17, p 2962 (2024)
A reluctance to eat and/or avoidance of novel foods is characterized as food neophobia (FN). FN restricts the diet to familiar foods when, in fact, it should be much more varied. FN can be a barrier to healthy foods, affecting the quality of diet, an
Externí odkaz:
https://doaj.org/article/412998bf60684453a19563451e0a8a75
Autor:
Nathalia Sernizon Guimarães, Marcela Gomes Reis, Bruna Vieira de Lima Costa, Renata Puppin Zandonadi, Conrado Carrascosa, Edite Teixeira-Lemos, Cristina A. Costa, Hmidan A. Alturki, António Raposo
Publikováno v:
Nutrients, Vol 16, Iss 13, p 2106 (2024)
The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of
Externí odkaz:
https://doaj.org/article/d60dbbd3ea3a445ab7cae1ac4bf2e92a
Autor:
Leandro Oliveira, Mona N. BinMowyna, Ibrahim Alasqah, Renata Puppin Zandonadi, Edite Teixeira-Lemos, Cláudia Chaves, Hmidan A. Alturki, Najla A. Albaridi, Fatmah Fahad Alribdi, António Raposo
Publikováno v:
Nutrients, Vol 16, Iss 11, p 1722 (2024)
Commercial environments and food acquisition methods significantly shape dietary practices and impact health. This study assesses dietary choices among Portuguese university students regarding vending machines, canteens, and lunches from home. It als
Externí odkaz:
https://doaj.org/article/a1073c2d59a5475ba06115a2883397b0
Autor:
Nathalia Sernizon Guimarães, Marcela Gomes Reis, Luciano de Alvarenga Fontes, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Hmidan A. Alturki, Ariana Saraiva, António Raposo
Publikováno v:
Nutrients, Vol 16, Iss 10, p 1429 (2024)
Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in t
Externí odkaz:
https://doaj.org/article/4849586be2b94d6ba555a8d2d4e6a6a1
Autor:
Edilene Márcia de Sousa, Thainá Richelli Oliveira Resende, Marle dos Santos Alvarenga, António Raposo, Edite Teixeira-Lemos, Raquel Guiné, Hmidan A. Alturki, Pedro Henrique Berbert de Carvalho
Publikováno v:
Nutrients, Vol 16, Iss 7, p 927 (2024)
Measures of beliefs and attitudes toward food have generally been limited to the measurement of more pathological eating attitudes (e.g., disordered eating). The Food Life Questionnaire (FLQ) and its short form (FLQ-SF) were developed to examine atti
Externí odkaz:
https://doaj.org/article/8658cf2783f44835a64c4b9c6c72d4fe
Autor:
Marcos Vinícius Garcia Senda, António Raposo, Edite Teixeira-Lemos, Cláudia Chaves, Hmidan A. Alturki, Zayed D. Alsharari, Bernardo Romão
Publikováno v:
Nutrients, Vol 16, Iss 3, p 343 (2024)
This study investigated the presence of front-of-package labeling on food products in major retailers in Brazil after its implementation in 2022. Carried out from May to October 2023, we analyzed 2145 products of brands present in five Brazilian stat
Externí odkaz:
https://doaj.org/article/3b3e2f98fac74192bfc7c980351e2b7a
Autor:
Luiza Franco, Eduardo Yoshio Nakano, António Raposo, Hmidan A. Alturki, Sehad N. Alarifi, Cláudia Chaves, Edite Teixeira-Lemos, Bernardo Romão
Publikováno v:
Nutrients, Vol 15, Iss 22, p 4796 (2023)
Celiac disease (CD) is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically predisposed individuals. In this sense, a gluten-free diet is the only safe treatment available. Due to the restrictions resulting from this eat
Externí odkaz:
https://doaj.org/article/361577d573d646cb95484306fd27c923
Autor:
Maria Michele Alves da Silva, Maria Karine de Sá Barreto Feitosa, Lúcia Emanuele Barros Teixeira Palitot, Henrique Douglas Melo Coutinho, John Eversong Lucena de Vasconcelos, Francisco Antonio Vieira dos Santos, Cícera Gomes Cavalcante de Lisbôa, António Raposo, Hani A. Alfheeaid, Zayed D. Alsharari, Hmidan A. Alturki, Jwaher Haji Alhaji, Erlânio Oliveira de Sousa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enr
Externí odkaz:
https://doaj.org/article/7043548e746e4166b0ea1395a387730d
Autor:
Md. Shimul Bhuia, Md. Sajjad Hossain Siam, Md. Riat Ahamed, Uttam Kumar Roy, Md. Imran Hossain, Md. Rokonuzzman, Tawhida Islam, Rezoan Sharafat, Mehedi Hasan Bappi, Md. Nayem Mia, Md. Emamuzzaman, Ray Silva de Almeida, Henrique Douglas Melo Coutinho, António Raposo, Hmidan A. Alturki, Muhammad Torequl Islam
Publikováno v:
Biology, Vol 12, Iss 5, p 637 (2023)
Frequent use of various food processing chemical agents sometimes causes damage to our bodies by inducing cytotoxicity, genotoxicity, and mutagenesis. In Bangladesh, among various chemical agents, formalin, saccharin, and urea are vastly used for pro
Externí odkaz:
https://doaj.org/article/5f396ae068494c56a34dcc3764e863c4