Auswahl der wissenschaftlichen Literatur zum Thema „Pizza – Nutrition“
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Zeitschriftenartikel zum Thema "Pizza – Nutrition"
Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo und Michael EJ Lean. „Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines“. Public Health Nutrition 17, Nr. 11 (28.10.2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.
Der volle Inhalt der QuelleDe Vito, Roberta, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli et al. „Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?“ Nutrients 15, Nr. 15 (04.08.2023): 3449. http://dx.doi.org/10.3390/nu15153449.
Der volle Inhalt der QuelleMarette, Stéphan. „Ecological and/or Nutritional Scores for Food Traffic-Lights: Results of an Online Survey Conducted on Pizza in France“. Sustainability 14, Nr. 1 (27.12.2021): 247. http://dx.doi.org/10.3390/su14010247.
Der volle Inhalt der QuelleMontesano, M., M. W. Duffrin und K. Heidal. „Consumer Acceptance of Pizza and Pizza Crust Made With Whole Wheat Flour and Added Flaxseed“. Journal of the American Dietetic Association 106, Nr. 8 (August 2006): A55. http://dx.doi.org/10.1016/j.jada.2006.05.173.
Der volle Inhalt der QuelleOlofsson, Camilla, Monica Eriksson, Ann-Christin Bragfors Helin, Björn Anderstam, Nicola Orsini, Peter Stenvinkel und Neda Rajamand Ekberg. „Effects of Acute Fructose Loading on Markers of Inflammation—A Pilot Study“. Nutrients 13, Nr. 9 (04.09.2021): 3110. http://dx.doi.org/10.3390/nu13093110.
Der volle Inhalt der QuelleMusaiger, Abdulrahman O., Reshma D'souza Varghese und Jassim H. Al‐Jedah. „Nutritional profile of pizza commonly consumed in Bahrain“. Nutrition & Food Science 37, Nr. 2 (03.04.2007): 82–89. http://dx.doi.org/10.1108/00346650710736345.
Der volle Inhalt der QuelleGallus, S., A. Tavani und C. La Vecchia. „Pizza and risk of acute myocardial infarction“. European Journal of Clinical Nutrition 58, Nr. 11 (12.05.2004): 1543–46. http://dx.doi.org/10.1038/sj.ejcn.1601997.
Der volle Inhalt der QuelleQammar, Ghazala, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen und Muhammad Issa Khan. „Textured soy protein (TSP) as pizza topping“. Nutrition & Food Science 40, Nr. 6 (02.11.2010): 551–56. http://dx.doi.org/10.1108/00346651011090356.
Der volle Inhalt der QuelleANTONENKO, Аrtem, Tetiana BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK und Oleksii TONKYKH. „IMPROVEMENT OF TECHNOLOGY OF SEMI-FINISHED PRODUCTS FOR PIZZA WITH HIGH CONTENT OF DIETARY FIBERS“. Herald of Khmelnytskyi National University. Technical sciences 311, Nr. 4 (August 2022): 29–34. http://dx.doi.org/10.31891/2307-5732-2022-311-4-29-34.
Der volle Inhalt der QuelleStruempler, Barbara J., und Alicia Raby. „Pizza Please: An Interactive Nutrition Evaluation for Second and Third Grade Students“. Journal of Nutrition Education and Behavior 37, Nr. 2 (März 2005): 94–95. http://dx.doi.org/10.1016/s1499-4046(06)60022-5.
Der volle Inhalt der QuelleDissertationen zum Thema "Pizza – Nutrition"
Maurice, Bastien. „Transformations alimentaires industrielles, artisanales ou à domicile : quels impacts sur les qualités des produits et les perceptions par les consommateurs ?“ Electronic Thesis or Diss., université Paris-Saclay, 2022. http://www.theses.fr/2022UPASB071.
Der volle Inhalt der QuelleThe consumption of processed industrial products is pointed out to be partly related to the prevalence of cardiovascular diseases, obesity or cancer. In order to help the implementation of recommendations to consumers, but also to manufacturers and public authorities, it is necessary to study the impact of food processing, elaborated in different contexts (industrial, artisanal, domestic), on the qualities of the products and on the perceptions of the consumers.For this purpose, soft bread and pizza were selected as models. Multi-criteria mappings (nutritional and technological) were performed on industrial products in order to highlight intra-category variability. In particular, the Process-Score was found to be correlated with the Nutri-Score. From this, 24 industrial, artisanal, and homemade soft breads were selected to be representative from a nutritional and processing point of view. They presented similar physical and technological properties, and different profiles of volatile molecules in particular for industrial soft breads showing less fermentation markers and more oxidation markers.These objective data were compared to the perceptions of more than 60 participants. Industrial breads were perceived as less good nutritionally, although they had the best Nutri-Scores.Industrial pizzas were perceived to have more additives, although they contained the least.The perception of a healthy product seemed to be anti-correlated to the Process-Score for both products, while the perception of the degree of processing of a soft bread was anti-correlated to the fat and salt contents, which was not the case for the pizza.The impact of nutritional and technological information was tested on the perceptions of soft breads, and showed that consumers modified their perceptions, without completely erasing the weight of their beliefs.In addition, it was shown what priorities were declared by 1,000 participants when purchasing a food product (expectations on the taste and naturalness of products seemed to be more important than the presence of labels), and how these priorities varied according to the way the product was processed, with less attention paid to products purchased in restaurants.These results therefore provide avenues for product reformulation by manufacturers, for communication by public authorities on these themes and also to enlighten consumers in their choices, or to provide consolidated data for calculating a Process-Score for, for example, epidemiological studies on the impact of processed products on health
Bücher zum Thema "Pizza – Nutrition"
ill, Sarrazin Marisol 1965, Hrsg. Pizza for Sam. New York: Scholastic, Inc., 2003.
Den vollen Inhalt der Quelle findenWho wants pizza?: Guide to the food we eat. London: Franklin Watts, 2012.
Den vollen Inhalt der Quelle findenExtension, Washington State University, und United States. Dept. of Agriculture., Hrsg. Better baking mix: Biscuits, muffins, pancakes, cookies, and pizza. 2. Aufl. [Pullman, Wash.]: Washington State University Extension, 2006.
Den vollen Inhalt der Quelle findenCompany, Pillsbury. Pasta & pizza with pizzazz!: Quick, delicious, nutritious. Minneapolis, MN: Pillsbury Co., 1988.
Den vollen Inhalt der Quelle findenChieti (Italy). Azienda speciale farmaceutica. und Chieti (Italy :. Province), Hrsg. Il cibo--aspetti etici, nutrizionali, tradizionali in Abruzzo: Giornate di studio dal 18 al 22 novembre 1996, Biblioteca "A. De Meis", Piazza tempi romani, Chieti. Bucchianico: Tinari, 1996.
Den vollen Inhalt der Quelle findenPeppers, Popcorn, and Pizza (Science at Work (Austin, Tex.).). Raintree, 1999.
Den vollen Inhalt der Quelle findenWho Wants Pizza?: A Guide to... the Food We Eat. Hachette Children's Group, 2014.
Den vollen Inhalt der Quelle findenPasquale, Cozzolino. The pizza diet: How I lost 100 pounds eating my favorite food--and you can too! 2017.
Den vollen Inhalt der Quelle findenMcDougall, Mary A. (Mary Ann), author, Hrsg. The healthiest diet on the planet: Why the foods you love-- pizza, pancakes, potatoes, pasta, and more-- are the solution to preventing disease and looking and feeling your best. HarperOne, 2016.
Den vollen Inhalt der Quelle findenMcDougall, John. Healthiest Diet on the Planet: Why the Foods You Love - Pizza, Pancakes, Potatoes, Pasta, and More - Are the Solution to Preventing Disease and Looking and Feeling Your Best. HarperCollins Publishers, 2016.
Den vollen Inhalt der Quelle findenKonferenzberichte zum Thema "Pizza – Nutrition"
Pfeiffer, Beate, und Karen Cooper. „Sustainability of fats and oils from farm to fork- an important criterion for ingredient choice in R&D“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/llij5412.
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