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40.104  Articles
1 of 4.011 pages  |  10  records  |  more records»
The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that charact... see more

Background: Elderly subjects are at risk of insufficient vitamin D status mainly because of diminished capacity for cutaneous vitamin D synthesis. In cases of insufficient endogenous production, vitamin D status depends on vitamin D intake.Objective: The ... see more

Vitamin K is present in the diet in the forms of phylloquinone and menaquinones. Phylloquinone, which is the major dietary source, is concentrated in leafy plants and is the vitamin K form best characterized in terms of food composition and dietary intake... see more

Background: Vitamin analyses are particularly important for estimating dietary intakes, determining nutritional status and regulating food labelling. Due to the increased popularity of ethnic foods, the vitamin composition of these foods is required to en... see more

The EuroFIR (European Food Information Resource; www.eurofir.org) project has developed the first comprehensive pan-European Food Data Platform, using state-of-the-art database linking. Data from 25 countries are available online (www.eurofir. org) and in... see more

Background: Ethnic foods are an integral part of food consumption in Europe contributing towards the overall nutrient intake of the population. Food composition data on these foods are crucial for assessing nutrient intake, providing dietary advice and pr... see more

Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution inv... see more

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