-
1
Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack
Published 2014-01-01“…Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. …”
Get full text
Article -
2
-
3
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Published 2021-06-01“…The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. …”
Get full text
Article -
4
Exercise Snacking to Improve Muscle Function in Healthy Older Adults: A Pilot Study
Published 2019-01-01“…This pilot study aimed at examining the effect of a 28-day, unsupervised home-based exercise intervention on indices of leg strength and muscle size in healthy older adults. …”
Get full text
Article -
5
Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project
Published 2025-01-01Get full text
Article -
6
Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food
Published 2025-01-01“…Additionally, the panellists accepted all snack bar treatments based on color, aroma, taste, aftertaste, texture, and overall acceptance. …”
Get full text
Article -
7
Eating "rubbish"? Exploring the herbal secrets of "Laji-He," a traditional herbal rice snack from southern China
Published 2025-01-01“…Abstract Background Laji-He is a traditional rice-based snack from the Beibu Gulf region in southern China. …”
Get full text
Article -
8
-
9
Efektifitas Edukasi Tentang Jajanan Sehat Terhadap Peningkatan Pengetahuan dan Sikap Siswa Overweight
Published 2019-03-01“…One of the precipitation of overweight is food intake that is unhealthy snacking. One of the method for increasing the number of knowledge and attitude about healtyh snack on school aged children is health education. …”
Get full text
Article -
10
-
11
Nutrition Therapy for Liver Diseases Based on the Status of Nutritional Intake
Published 2012-01-01“…The main treatment for chronic hepatitis C (CHC) is interferon-based antiviral therapy, which often causes a decrease in appetite and energy intake; hence, nutritional support is also required during therapy to prevent undernourishment, treatment interruption, and a reduction in quality of life. …”
Get full text
Article -
12
Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
Published 2025-09-01“…Wheat is one of the most important cereal crops and a critical ingredient in a wide range of ready-to-eat products, such as bread, noodles, cakes, and snacks, due to its favorable sensory attributes and processing properties. …”
Get full text
Article -
13
Evaluation of “One Body, One Life”: A Community-Based Family Intervention for the Prevention of Obesity in Children
Published 2011-01-01“…Service evaluation of a community-based healthy lifestyle programme, designed for families aimed at preventing obesity. …”
Get full text
Article -
14
-
15
Food groups, macronutrient intake and objective measures of total carotenoids and fatty acids in 16-to-24-year-olds following different plant-based diets compared to an omnivorous...
Published 2025-01-01“…<h4>Background</h4>Knowledge about the diet quality among youth who follow different types of plant-based diets is essential to understand whether support is required to ensure a well-planned diet that meets their nutritional needs. …”
Get full text
Article -
16
-
17
Effects of time‐restricted feeding and meal timing on an 8‐week fat oxidation exercise training program—A randomized controlled trial
Published 2025-01-01“…The aim of this study was to examine the influence of TRF on fat oxidation during exercise, whereby participants performed an 8‐week fatmax‐training program either in the fasted state or after a carbohydrate‐based snack. 36 participants were randomized into three groups. (1) Training sessions were performed in the fasted state; (2) Training sessions were performed after consuming a standardized carbohydrate‐based snack; (3) Exercise training with an ad libitum diet as a control group. …”
Get full text
Article -
18
Le patrimoine immatériel comme construction sociale de l’authenticité : l’exemple de la cuisine tunisienne
Published 2021-07-01“…Il suggère également d’étudier le lien entre les lieux génériques de consommation (hôtel, restaurant, roulottes, Snack, Chez-soi, etc.) et les plats consommés par ces touristes en situation de vacances. …”
Get full text
Article -
19
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
Published 2025-06-01“…The developed products are expected to be a suitable base for the development of snacks for elderly consumers, who are the population niche that, due to health issues, is most likely to be interested in this type of cookies.…”
Get full text
Article -
20
Intangible heritage as a social construction of authenticity: the example of Tunisian cuisine
Published 2021-07-01“…He The article also suggests studying the link between generic places of consumption (hotels, restaurants, food trucks, snack bar, home, etc.) and the dishes consumed by tourists on vacation. …”
Get full text
Article