Zobrazeno 1 - 10
of 839
pro vyhledávání: '"milk chocolate"'
Publikováno v:
Новые технологии, Vol 19, Iss 1, Pp 26-34 (2023)
The most important factors determining human health, as well as the duration and quality of life, are lifestyle and nutrition. Improper nutrition, frequent stress cause different diseases. In this regard, over the past decades, the need for micronutr
Externí odkaz:
https://doaj.org/article/665932a0e8554716b4a3ca4d381f0282
Autor:
Hongtao Liu, Fengkun Zhou
Publikováno v:
Journal of Functional Foods, Vol 110, Iss , Pp 105851- (2023)
Objective: This study aimed to examine the association between milk chocolate intake (MCI) and calf pain (CP). Method: We acquired data from the MR Base database and used Mendelian randomization (MR) to evaluate the causal association between MCI and
Externí odkaz:
https://doaj.org/article/a0caca253f1941efbe2b455cd23529f6
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 2, Pp 246-257 (2023)
Soybean is a nutritious crop commonly used for food enrichment due to its rich nutritional content and valuable functional characteristics. Soy products and also soymilk are potential ingredients for substitution of milk powder in food products with
Externí odkaz:
https://doaj.org/article/cff3765e3baa4a3c859fc178e7541d9d
Publikováno v:
Open Agriculture, Vol 7, Iss 1, Pp 847-856 (2022)
To increase the competitiveness of chocolate and cocoa drink on the market, innovation of the products is substantially required. Incorporation of additional ingredients, i.e., ginger and cinnamon, as well giving information intervention on their hea
Externí odkaz:
https://doaj.org/article/fa8b876149734ac69a30ca1159c3da4f
Autor:
Alessandra Barros Verde, Izabela Dutra Alvim, Valdecir Luccas, Luís Marangoni, Júnior, Rosa Maria Vercelino Alves
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100199- (2022)
Fiber is a substitute for sugar in chocolates but changes its hygroscopicity and rheological characteristics if their packaging doesn't avoid its moisture gain. The objective of this study was to evaluate the water vapor permeability of different pac
Externí odkaz:
https://doaj.org/article/7eed881a773a49798350356a5168f3c2
Autor:
Paulinna Faccinetto-Beltrán, Luis Octavio Aguirre-López, Jacinto Bañuelos-Pineda, Edwin E. Reza-Zaldívar, Arlette Santacruz, Carmen Hernández-Brenes, Esther Pérez-Carrillo, Daniel A. Jacobo-Velázquez
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundCognition and brain function is critical through childhood and should be improved with balanced diets. Incorporating bioactive ingredients such as omega-3 polyunsaturated fatty acids (ω3 PUFAs) and probiotics into food formulations could b
Externí odkaz:
https://doaj.org/article/bcfcea3854b143bfa3e64688871cb5e9
Akademický článek
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Publikováno v:
Journal of Agriculture and Food Research, Vol 7, Iss , Pp 100263- (2022)
Milk chocolate can be formulated with the addition of probiotics. This study was conducted to investigate the physicochemical properties, sensory attributes, and probiotic viability in milk chocolates during storage and in vitro gastrointestinal dige
Externí odkaz:
https://doaj.org/article/8fc4c80391a64069bba338fb048642f9
Publikováno v:
Best Books for Kids & Teens. Spring2023, p16-16. 1/8p.
Autor:
Leeper, Angela
Publikováno v:
Booklist. 12/1/2022-12/15/2022, Vol. 119 Issue 7/8, p118-118. 1/5p.