Zobrazeno 1 - 10
of 396
pro vyhledávání: '"Protein food"'
Publikováno v:
Habitat, Vol 35, Iss 2, Pp 184-192 (2024)
Consumption of animal protein food in the Special Region of Yogyakarta is still low compared to consumption of plant food which dominates, so there is a need for a policy from the government to make it easier for households to increase consumption of
Externí odkaz:
https://doaj.org/article/6e7440f17ba848c6bc898decc3d0d76b
Publikováno v:
Habitat, Vol 35, Iss 2, Pp 161-171 (2024)
The consumption of animal-sourced protein food in Indonesia is projected to continue increasing. However, current issues include low average consumption levels, a significant share of expenditure, and relatively high prices of some animal-sourced pro
Externí odkaz:
https://doaj.org/article/2a74cc13dfb84d1091fc6731907c4251
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100440- (2024)
Plant-based protein food products are considered healthier, more nutritious, and substantially ‘greener’ than meat-based dietary offerings. For reasons such as these plant protein sources including peas/legumes, soy and algae are experiencing unp
Externí odkaz:
https://doaj.org/article/35699f0c8db54fd787afe53be07840de
Autor:
Hanna Zaleskiewicz, Ewa Kulis, Maria Siwa, Zofia Szczuka, Anna Banik, Francesca Grossi, Polymeros Chrysochou, Bjørn Tore Nystrand, Toula Perrea, Antonella Samoggia, Arlind Xhelili, Athanasios Krystallis, Aleksandra Luszczynska
Publikováno v:
International Journal of Behavioral Nutrition and Physical Activity, Vol 21, Iss 1, Pp 1-18 (2024)
Abstract Background This systematic review contributes to the understanding of the characteristics of built food environments that may be associated with choices of alternative protein foods (APF). Using the built food environment typology proposed b
Externí odkaz:
https://doaj.org/article/1d2f00a2117d44ceb86be7e1195d2bb6
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 312-323 (2024)
Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In t
Externí odkaz:
https://doaj.org/article/cc3edfb3522b4b1081746faf95b07837
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1760-1774 (2023)
ABSTRACTInfrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foo
Externí odkaz:
https://doaj.org/article/aa730dac5f8347a48f7dd3e34173f0bf
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e20239- (2023)
The purpose of this study is to investigate the influencing factors for fitness enthusiasts' willingness to purchase insect protein foods as fitness protein replacements. Using structural equation modeling, a model was developed to understand the fac
Externí odkaz:
https://doaj.org/article/7b00b49fa2c44be69b76926f4c87a272
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.