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  1. 1

    Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack by Naveen Vadukapuram, Clifford Hall, Mehmet Tulbek, Mary Niehaus

    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. …”
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    Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp by Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak

    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. …”
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    Exercise Snacking to Improve Muscle Function in Healthy Older Adults: A Pilot Study by Oliver J. Perkin, Polly M. McGuigan, Keith A. Stokes

    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. …”
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    Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food by Canti Meda, Muliawan Shinta

    Published 2025-01-01
    “…Additionally, the panellists accepted all snack bar treatments based on color, aroma, taste, aftertaste, texture, and overall acceptance. …”
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    Eating "rubbish"? Exploring the herbal secrets of "Laji-He," a traditional herbal rice snack from southern China by Renchuan Hu, Qianyun Wang, Zhongxin Duan, Yunan Hu, Kedao Lai, Xiaohui Cai, Ya Peng, Binsheng Luo

    Published 2025-01-01
    “…Abstract Background Laji-He is a traditional rice-based snack from the Beibu Gulf region in southern China. …”
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    Efektifitas Edukasi Tentang Jajanan Sehat Terhadap Peningkatan Pengetahuan dan Sikap Siswa Overweight by Firnaliza Rizona, Karolin Adhisty, Fuji Rahmawati, Tri Candraca Firman

    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. …”
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    Nutrition Therapy for Liver Diseases Based on the Status of Nutritional Intake by Kenichiro Yasutake, Motoyuki Kohjima, Manabu Nakashima, Kazuhiro Kotoh, Makoto Nakamuta, Munechika Enjoji

    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. …”
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    Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review by Junjie Chen, Qiang Liu, Siqi Zhao, Liping Guo, Xinbo Zhuang, Xuehong Chen, Tingting Tao, Chao Ding

    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. …”
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    Evaluation of “One Body, One Life”: A Community-Based Family Intervention for the Prevention of Obesity in Children by Marsha Towey, Ruth Harrell, Berni Lee

    Published 2011-01-01
    “…Service evaluation of a community-based healthy lifestyle programme, designed for families aimed at preventing obesity. …”
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    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... by Synne Groufh-Jacobsen, Christel Larsson, Isabelle Mulkerrins, Dagfinn Aune, Anine Christine Medin

    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. …”
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    Effects of time‐restricted feeding and meal timing on an 8‐week fat oxidation exercise training program—A randomized controlled trial by Florian Hofstätter, Martin Niedermeier, Linda K. Rausch, Martin Kopp, Lydia Simpson, Justin S. Lawley

    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. …”
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    Le patrimoine immatériel comme construction sociale de l’authenticité : l’exemple de la cuisine tunisienne by Wadie Othmani

    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. …”
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    Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior by Xinying Suo, Marianna Tagliasco, Matteo Bonfini, Laura Bonfili, Oscar Moreno Araiza, Anna Baggio, Anna Maria Eleuteri, Nicoletta Pellegrini, Elena Vittadini

    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.…”
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    Intangible heritage as a social construction of authenticity: the example of Tunisian cuisine by Wadie Othmani

    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. …”
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