Zobrazeno 1 - 10
of 321
pro vyhledávání: '"food formulation"'
Autor:
Messenbet Geremew Kassa, Desye Alemu Teferi, Aynadis Molla Asemu, Mikru Tesfa Belachew, Neela Satheesh, Biresaw Demelash Abera, Eshetie Gelagay Erku
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Psyllium husk, derived from the seeds of Plantago ovata, is a well-recognized dietary fiber with diverse applications in the food industry, waste treatment, and health management. Its nutritional profile, rich in soluble fiber, has been extensively s
Externí odkaz:
https://doaj.org/article/6114c0c5d5d24c2e84794ddec989a357
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37604- (2024)
One of the major causes of the high prevalence of young children suffering from malnutrition in developed countries is inadequate complementary feeding practices, and especially the low quality of homemade complementary foods. The present study aimed
Externí odkaz:
https://doaj.org/article/cd58a88edb3c484cb1af0a157c567eff
Autor:
Debarati Mondal, Monika Awana, Shreya Mandal, Kangkan Pandit, Archana Singh, Cyprian Omondi Syeunda, Sijo Joseph Thandapilly, Veda Krishnan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101358- (2024)
Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the
Externí odkaz:
https://doaj.org/article/cbfee514f0a14e13b508f05db8d0bf8d
Autor:
Marcela Reyes, Constanza Pino, Alejandra Ortega, Isabel Pemjean, Camila Corvalán, María Luisa Garmendia
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: To provide local policymakers with a guideline of potential actions to prevent the high consumption of Non-Nutritive Sweeteners (NNS) among children and adolescents observed in Chile, given the potential health problems related t
Externí odkaz:
https://doaj.org/article/30bef28e11bc49f69cd7c0f80d007ab1
Autor:
Fred Breidt, Caitlin R. Skinner, Mileah Shriner, Mollie Ruinsky, Seo Young Yang, Robert P. Wine, Lynette Johnston
Publikováno v:
SoftwareX, Vol 24, Iss , Pp 101545- (2023)
A Matlab GUI program, IngredientDB, was developed to help determine the pH and buffering of ingredients in acidic food products based on product formulations. A database of buffer capacity models for both low acid and acid food ingredients was develo
Externí odkaz:
https://doaj.org/article/e488374f76aa4fd2a962269b4f5ce90a
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100313- (2023)
The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roast
Externí odkaz:
https://doaj.org/article/5affe5cee3924cca835f092281d92bac
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15941- (2023)
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF
Externí odkaz:
https://doaj.org/article/887ac2d709814499914f7f861ba22e8b