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Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
(2017-12-01)
The purpose of this study was to identify the sensory and non-sensory factors which determine the purchase and consumption of extruded corn-based snacks using market research and a rank preference test. Most consumers had ...
Estudio de factibilidad de la comercialización de un snack saludable de fruta deshidratada
(Universidad de La Salle. Facultad de Ciencias Agropecuarias. Administración de Agronegocios, 2020)
Sweetened beverages, snacks and overweight: findings from the Young Lives cohort study in Peru
(Cambridge University Press, 2018)
OBJECTIVE: To determine the association between consumption of snacks and sweetened beverages and risk of overweight among children. DESIGN: Secondary analysis of the Young Lives cohort study in Peru. SETTING: Twenty ...
Manejo de resíduos de embalagens do tipo "Snacks"
(Universidade Estadual Paulista (Unesp), 2018-12-14)
O aumento populacional, o desenvolvimento tecnológico e as mudanças de consumo, são evidentes na atualidade. Diante disso é possível observar o crescimento na produção de resíduos sólidos. Um setor de amplo desenvolvimento ...
Las golosinas en la alimentación infantil: Análisis antropológico nutricional
(Sociedad Médica de Santiago, 2004)
Estrategias de responsabilidad social ambiental en la experiencia de consumo de snacks en los estudiantes de las universidades de la ciudad de Pereira
(Universidad Católica de Pereira, 2020)
Elaboración de harina de melloco y oca deshidratados para la preparación de snacks naturales
(Escuela Superior Politécnica de Chimborazo, 2014-07-07)
The main objective of this research was to obtain oca and melloco flour and melloco, Andean tubers of Ecuador, through dehydration outdoor stainless steel trays, lined with filter paper, making chips of the same with the ...
Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis
(2017-03-16)
This study aimed to develop extruded snacks including flour obtained from Nile tilápia carcasses, and then evaluate the chemical composition, colorimetry, thiobarbituric acid reactive substances, and microbiology. There ...
Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM)
(INFORMA HEALTHCARELONDON, 2012)
With the increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Thus, the production of a high-fibre content snack food from a mixture of corn and ...