Auswahl der wissenschaftlichen Literatur zum Thema „Food6“
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Zeitschriftenartikel zum Thema "Food6"
Chaudhary, Rajeev. „Home Foods - Food For Thought“. International Journal of Science and Research (IJSR) 12, Nr. 3 (05.03.2023): 1323–25. http://dx.doi.org/10.21275/sr23322113618.
Der volle Inhalt der QuelleAA, Dinçay. „Functional Foods: Bridging Health and Food“. Food Science & Nutrition Technology 8, Nr. 2 (27.04.2023): 1–3. http://dx.doi.org/10.23880/fsnt-16000298.
Der volle Inhalt der QuelleKim, Do-Hyun. „A Study on the Determinants of K-Food and the Diversification Strategy of K-Food“. Journal of Korea Research Association of International Commerce 20, Nr. 4 (31.08.2020): 129–48. http://dx.doi.org/10.29331/jkraic.2020.8.20.4.129.
Der volle Inhalt der QuelleNayansi, Nayansi, Mishra, Atul Anand, Shukla, R. N. Shukla, R.N und Ankita Ankita. „Analysis of Practices of Street Food Vendors and Sensory Assessment of Street Foods (Fast Foods And Juices) in Allahabad City,(U.p.) India“. International Journal of Scientific Research 3, Nr. 8 (01.06.2012): 132–35. http://dx.doi.org/10.15373/22778179/august2014/39.
Der volle Inhalt der QuelleFatima Miano, Tahseen, und Mahmut DOGAN. „NOVEL FOODS: SUSTAINABLE FOOD PROCESS“. International Journal of Ecosystems and Ecology Science (IJEES) 11, Nr. 2 (07.04.2021): 311–14. http://dx.doi.org/10.31407/ijees11.215.
Der volle Inhalt der QuelleBoggia, Raffaella, Paola Zunin und Federica Turrini. „Functional Foods and Food Supplements“. Applied Sciences 10, Nr. 23 (29.11.2020): 8538. http://dx.doi.org/10.3390/app10238538.
Der volle Inhalt der QuelleSmall, Dana M., und Alexandra G. DiFeliceantonio. „Processed foods and food reward“. Science 363, Nr. 6425 (24.01.2019): 346–47. http://dx.doi.org/10.1126/science.aav0556.
Der volle Inhalt der QuelleCockbill, C. A. „Food Law and Functional Foods“. British Food Journal 96, Nr. 3 (April 1994): 3–4. http://dx.doi.org/10.1108/00070709410060745.
Der volle Inhalt der QuelleNout, M. J. R. „Fermented foods and food safety“. Food Research International 27, Nr. 3 (Januar 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.
Der volle Inhalt der QuelleGundling, Katherine. „Food Allergy: Adverse Reactions to Foods and Food Additives“. JAMA 301, Nr. 6 (11.02.2009): 672. http://dx.doi.org/10.1001/jama.2009.63.
Der volle Inhalt der QuelleDissertationen zum Thema "Food6"
Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko und T. V. Mogilenets. „Protein foods and sustainable food prodution“. Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.
Der volle Inhalt der QuellePavão, Jéssica Correia. „FODMAPs in foods: differences between food patterns and countries“. Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10788.
Der volle Inhalt der QuelleFermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) are poorly absorbed short-chain carbohydrates, that are rapidly fermented by the intestinal microbiota, with consequent gas production and water retention, leading to the distention of intestinal walls and symptoms associated with functional gut disorders. The low-FODMAP diet is an individualized dietary strategy design to reduce the FODMAP intake in order to achieve symptoms control. The knowledge about the FODMAP content of foods allows a more accurate implementation of the diet. Furthermore, there are factors capable of influencing the FODMAP content of foods that may present an opportunity to manipulate foods and reduce their FODMAP content. Regional crop varieties may also influence in the FODMAP intake since each country has their own food habits. Most of the information about FODMAP content of foods is prevenient from Australia. In North America and Europe, this approach is growing. In Eastern countries the limited knowledge may lead to other practicality challenges. This review of literature aims to identify the differences in the FODMAP content between different foods and dietary patterns of various countries. Also, it aims to verify whether other factors could influence the final FODMAP content. This review was elaborated through an online bibliographic search using electronic PubMed database. There is not much information about the FODMAP content of regions-specific foods. Nevertheless, it is possible to manipulate the FODMAP content and adapt the dietary pattern in order to reduce the FODMAP intake, but also, to acknowledge cultural differences.
Oligossacarídeos, dissacarídeos, monossacarídeos fermentáveis e polióis (FODMAP) são hidratos de carbono de cadeia curta mal absorvidos e rapidamente fermentáveis pelas bactérias intestinais, com consequente produção de gás e retenção de água, que distendem as paredes intestinais e induzem sintomas associados a desordens intestinais funcionais. A dieta pobre em FODMAPs é uma estratégia dietética individualizada formulada para reduzir o consumo de FODMAPs e controlar os sintomas. Conhecer o conteúdo em FODMAP dos alimentos leva à implementação mais precisa desta dieta. Existem ainda outros fatores capazes de influenciar o conteúdo em FODMAPs dos alimentos que podem ser uma oportunidade para manipular alimentos e reduzir o conteúdo em FODMAPs. Variedades culturais poderão também influenciar o consumo de FODMAPs pois cada país possui hábitos alimentares característicos. A informação acerca do conteúdo em FODMAP advém maioritariamente da Austrália. Na América do Norte e Europa esta abordagem está a crescer. Nos países Orientais o conhecimento limitado leva a desafios práticos. Esta revisão da literatura objetiva identificar as diferenças no conteúdo de FODMAP entre diferentes alimentos e padrões alimentares em vários países. Além disso, visa verificar a influência de outros fatores no conteúdo final de FODMAPs. Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso à base de dados eletrónica PubMed. Existe pouca informação sobre o conteúdo em FODMAPs de alimentos específicos de cada região. No entanto, é possível manipular o conteúdo em FODMAP e adaptar os padrões alimentares de modo a reduzir a ingestão de FODMAPs e reconhecer diferenças culturais.
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Williams, Katherine W. „Food science in the junior high school foods class“. CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.
Der volle Inhalt der QuelleWaichungo, Wamwarī W. „Textural characteristics of low moisture-crisp foods during moisture sorption and storage /“. free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.
Der volle Inhalt der QuelleZhu, Xiaoyi. „Prediction of Specific Heat Capacity of Food Lipids and Foods“. The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437750532.
Der volle Inhalt der QuelleMsuya, Joan. „Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania“. The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.
Der volle Inhalt der QuelleMiyazaki, Yoshihiko. „Social knowledge of food how and why people talk about foods /“. The University of Waikato, 2008. http://hdl.handle.net/10289/2592.
Der volle Inhalt der QuelleBisschop, Sean M. „Food sounds, sensory, acoustic, and mechanical analysis of two snack foods“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.
Der volle Inhalt der QuelleYang, Tsung Shi. „Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods“. The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.
Der volle Inhalt der QuelleKennedy, David Scott. „Moving boxes closer to home the role of SYSCO Corporation in food system localization /“. CONNECT TO THIS TITLE ONLINE, 2007. http://etd.lib.umt.edu/theses/available/etd-05182007-090639/.
Der volle Inhalt der QuelleBücher zum Thema "Food6"
Great Britain. Ministry of Agriculture, Fisheries and Food. Food Safety Directorate., Hrsg. Intolerance to foods, food ingredients and food additives. London: Food Safety Directorate, MAFF, 1987.
Den vollen Inhalt der Quelle findenIroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.
Den vollen Inhalt der Quelle findenCanada, Geological Survey of, Hrsg. Iroquois foods and food preparation. Ottawa: Govt. Print. Bureau, 1997.
Den vollen Inhalt der Quelle findenStephen, Jones. Food security and staple foods. Johannesburg, South Africa: Land and Agriculture Policy Centre, 1994.
Den vollen Inhalt der Quelle findenMetcalfe, Dean D. Food allergy: Adverse reactions to foods and food additives. 4. Aufl. Malden, Mass: Blackwell Pub., 2008.
Den vollen Inhalt der Quelle findenD, Metcalfe Dean, Sampson Hugh A und Simon Ronald A, Hrsg. Food allergy: Adverse reactions to foods and food additives. 3. Aufl. Oxford: Blackwell, 2003.
Den vollen Inhalt der Quelle findenD, Metcalfe Dean, Sampson Hugh A und Simon Ronald A, Hrsg. Food allergy: Adverse reactions to foods and food additives. 2. Aufl. Cambridge, Mass: Blackwell Science, 1997.
Den vollen Inhalt der Quelle findenKhan, Riaz, Hrsg. Low-Calorie Foods and Food Ingredients. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3114-2.
Der volle Inhalt der Quelle1939-, Khan Riaz, Hrsg. Low-calorie foods and food ingredients. London: Blackie Academic & Professional, 1993.
Den vollen Inhalt der Quelle findenLtd, Mintel International Group, Hrsg. Food and drink - August 2004: Bulk buying in food and drink, cheapest on display foods, Christmas foods, low carb foods, whiskies. London: Mintel International Group Ltd, 2004.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Food6"
Conning, D. M., und K. R. Butterworth. „Foods and Food Additives“. In The Future of Predictive Safety Evaluation, 101–7. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.
Der volle Inhalt der QuelleGupta, P. K. „Poisonous Foods and Food Poisonings“. In Problem Solving Questions in Toxicology:, 229–38. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-50409-0_18.
Der volle Inhalt der QuelleMcClements, David Julian. „Food Architecture: Building Better Foods“. In Future Foods, 27–60. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-12995-8_2.
Der volle Inhalt der QuelleAluko, Rotimi. „Miscellaneous Foods and Food Components“. In Food Science Text Series, 127–46. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-3480-1_9.
Der volle Inhalt der QuelleLeape, Jim, Fiorenza Micheli, Michelle Tigchelaar, Edward H. Allison, Xavier Basurto, Abigail Bennett, Simon R. Bush et al. „The Vital Roles of Blue Foods in the Global Food System“. In Science and Innovations for Food Systems Transformation, 401–19. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_21.
Der volle Inhalt der QuelleTzachor, Asaf, und Catherine E. Richards. „Future Foods for Urban Food Production“. In The Palgrave Encyclopedia of Urban and Regional Futures, 1–8. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-51812-7_65-1.
Der volle Inhalt der QuelleBelc, Nastasia, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan, Claudia Elena Moşoiu, Adrian Vasile, Angel Martinez Sanmartin et al. „Food Safety Aspects Concerning Traditional Foods“. In Food Engineering Series, 33–54. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_3.
Der volle Inhalt der QuelleTzachor, Asaf, und Catherine E. Richards. „Future Foods for Urban Food Production“. In The Palgrave Encyclopedia of Urban and Regional Futures, 586–93. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87745-3_65.
Der volle Inhalt der QuelleSeal, Partho Pratim. „Food Rituals and Ritual in Foods“. In Food Anthropology in India, 60–74. London: Routledge India, 2023. http://dx.doi.org/10.4324/9780429331589-5.
Der volle Inhalt der QuellePavani, Pavuluri, S. Subhashini und S. Niveadhitha. „Irradiation of Foods and Food Products“. In Novel and Alternative Methods in Food Processing, 93–111. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003328605-6.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Food6"
Aleksejeva, Lasma, Modrite Pelse und Agnese Hauka. „Organic production as part of a sustainable local food supply chain“. In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.
Der volle Inhalt der QuelleLin, Ta-Yu, Kuang-Yu Shih, Ming-Yuan Wang, Hsueh-Chieh Shih und S. Y. Lee. „What do they eat? A survey of eat-out habit of university students in Taiwan“. In INNODOCT 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/inn2019.2019.10562.
Der volle Inhalt der QuelleMohd Hafizi, Nur Asma, Abdul Wahab Mohamad Rahijan, Fathilah Ismail und Wan Zainal Shukri Wan Hafiz. „FOOD NEOPHOBIA, FAMILIARITY, AND WILLINGNESS-TO-TRY MALAYSIA LOCAL FOODS AMONG SOJOURNERS IN TERENGGANU“. In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.032.
Der volle Inhalt der QuelleShinta Oktaviana, R., Diana Ambarwati Febriani, Intan Yoshana und LR Payanta. „FoodX, a System to Reduce Food Waste“. In 2020 3rd International Conference on Computer and Informatics Engineering (IC2IE). IEEE, 2020. http://dx.doi.org/10.1109/ic2ie50715.2020.9274576.
Der volle Inhalt der QuelleSnae, Chakkrit, und Michael Bruckner. „FOODS: A Food-Oriented Ontology-Driven System“. In 2008 2nd IEEE International Conference on Digital Ecosystems and Technologies (DEST). IEEE, 2008. http://dx.doi.org/10.1109/dest.2008.4635195.
Der volle Inhalt der QuellePistorio, Enrica, Gaetano Chinnici, Carla Zarba, Claudio Bellia und Gioacchino Pappalardo. „THE REVOLUTION OF FUNCTIONAL FOOD: A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION: MARKET ANALYSIS OF FUNCTIONAL FOOD)“. In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.53.
Der volle Inhalt der QuelleRasskazova, Ieva, und Asnate Kirse-Ozolina. „Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review“. In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.
Der volle Inhalt der QuelleChirico Scheele, Stefania, und Paul F. Egan. „Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin“. In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.
Der volle Inhalt der QuelleSmolík, Josef. „Lokální, regionální nebo zahraniční? Preference potravin obyvatel Jihomoravského kraje“. In XXV. mezinárodní kolokvium o regionálních vědách. Brno: Masaryk University Press, 2022. http://dx.doi.org/10.5817/cz.muni.p280-0068-2022-29.
Der volle Inhalt der QuelleKim, Jong H., und Kathleen L. Chan. „Correction: Kim, J.H.; Chan, K.L. Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens. Biol. Life Sci. Forum 2022, 18, 7“. In International Electronic Conference on Foods: Food, Microbiome, and Health. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/blsf2022018077.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Food6"
Spill, Maureen, Emily Callahan, Kirsten Johns, Myra Shapiro, Joanne Spahn, Yat Ping Wong, Nancy Terry et al. Repeated Exposure to Foods and Early Food Acceptance: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, April 2019. http://dx.doi.org/10.52570/nesr.pb242018.sr0401.
Der volle Inhalt der Quellevan Hensbergen, Hester. Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. TABLE, Juni 2024. http://dx.doi.org/10.56661/f76228c7.
Der volle Inhalt der QuelleBerkström, Charlotte, Hampus Eriksson, Maria Eggertsen, Birgit Koehler und Anna Norman Haldén. Securing sustainable access to aquatic foods. SLU Global, Swedish University of Agricultural Sciences, 2023. http://dx.doi.org/10.54612/a.7fllvb7hr4.
Der volle Inhalt der QuelleRisk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.
Der volle Inhalt der QuelleArrowsmith, Helen, Lewis Wallis, Christopher James, Nigel Blitz und Ann Wood. International review of the literature and guidance on food allergen cleaning. Food Standards Agency, Juni 2023. http://dx.doi.org/10.46756/sci.fsa.tad202.
Der volle Inhalt der QuelleNaviaux, Elizabeth. Food Science Unit for Combined Agricultural Leadership and Introduction to Foods Class. Ames (Iowa): Iowa State University, Januar 2019. http://dx.doi.org/10.31274/cc-20240624-751.
Der volle Inhalt der QuelleRisk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.
Der volle Inhalt der QuelleMelo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas und Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, Dezember 2021. http://dx.doi.org/10.32468/be.1189.
Der volle Inhalt der QuelleKuchler, Fred, Megan Sweitzer und Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C.: USDA Economic Research Service, Mai 2023. http://dx.doi.org/10.32747/2023.8023700.ers.
Der volle Inhalt der QuelleFraanje, Walter, und Tara Garnett. What is ultra-processed food? And why do people disagree about its utility as a concept? Herausgegeben von Helen Breewood. Food Climate Research Network, Juli 2019. http://dx.doi.org/10.56661/ca3e86f2.
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