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1.346.285  Articles
1 of 134.629 pages  |  10  records  |  more records»
Excess added sugar consumption is related to poor health outcomes in older adults. The sugar content of local food is limited. However, this information is imperative for understanding potential risks from overconsumption of sugars among older adults. Thi... see more

The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a vari... see more

Background: Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now available for consumers. Some macroal... see more

The main problem of the Ukrainian economy today is the total loss of production potential. Losing production, the country becomes an outsider in the world economy, “falls out” of the system of international division of labour, giving leadership in the pro... see more

Background: Nutrition information on food labels guides consumers to decide on purchasing healthier food choices. However, apart from nutrition information, several other factors may influence a purchase. This study aims to determine the association betwe... see more

Palm sugar is used as a natural sweetener that is added to food and beverages. The nutritional content in palm sugar can be enriched with the addition of antioxidants derived from red ginger (Zingiber officinale var. rubrum). The antioxidant activity of r... see more

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of... see more

A food value of carrot roots is determined by a content of such chemical composition components as dry substance, ascorbic acid, carotene and other. The carrot value is also determined by its ability to be stored for a long time. The research aim was to s... see more

Spray drying is the most preferred drying method to produce powdered food in the food industry and it is also widely used to convert sugar-rich liquid foods to a powder form. During and/or after spray drying process of sugar-rich products, undesirable sit... see more

1 of 134.629 pages  |  10  records  |  more records»