Gotowa bibliografia na temat „Lite foods”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Spis treści
Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Lite foods”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Artykuły w czasopismach na temat "Lite foods"
Mela, David J. "Foods design and ingredients for satiety: Promises and proof". Lipid Technology 19, nr 8 (sierpień 2007): 180–83. http://dx.doi.org/10.1002/lite.200700060.
Pełny tekst źródłaBarrow, Colin J., Coleen Nolan i Yulai Jin. "Stabilization of highly unsaturated fatty acids and delivery into foods". Lipid Technology 19, nr 5 (maj 2007): 108–11. http://dx.doi.org/10.1002/lite.200600037.
Pełny tekst źródłaGunstone, Frank. "Book Reviews: Reducing Saturated Fats in Foods. Edited by G. Talbot". Lipid Technology 24, nr 5 (maj 2012): 118. http://dx.doi.org/10.1002/lite.201200193.
Pełny tekst źródłaHernandez, Ernesto M. "Issues in fortification and analysis of omega-3 fatty acids in foods". Lipid Technology 26, nr 5 (16.04.2014): 103–6. http://dx.doi.org/10.1002/lite.201400004.
Pełny tekst źródłaRoman, Olesea, Marie-Noëlle Maillard, Cédric Plessis i Anne-Marie Riquet. "Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods". Lipid Technology 22, nr 4 (kwiecień 2010): 87–90. http://dx.doi.org/10.1002/lite.201000009.
Pełny tekst źródłaKonyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos i Victor O. Owino. "Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya". Journal of Food Research 1, nr 3 (2.07.2012): 111. http://dx.doi.org/10.5539/jfr.v1n3p111.
Pełny tekst źródłaKinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale i N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients". Journal of Insects as Food and Feed 1, nr 2 (1.01.2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.
Pełny tekst źródłaLow, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers i in. "Four Dietary Patterns Observed Within an Elderly Asian Cohort". Current Developments in Nutrition 6, Supplement_1 (czerwiec 2022): 922. http://dx.doi.org/10.1093/cdn/nzac067.042.
Pełny tekst źródłaAdams, Damian C., i Matthew J. Salois. "Local versus organic: A turn in consumer preferences and willingness-to-pay". Renewable Agriculture and Food Systems 25, nr 4 (23.04.2010): 331–41. http://dx.doi.org/10.1017/s1742170510000219.
Pełny tekst źródłaDinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini i Francesco Sofi. "Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study". Nutrients 14, nr 10 (15.05.2022): 2073. http://dx.doi.org/10.3390/nu14102073.
Pełny tekst źródłaRozprawy doktorskie na temat "Lite foods"
Ross, Dianne S., of Western Sydney Hawkesbury University i Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat". THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
Pełny tekst źródłaMaster of Science (Hons)
Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat". Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
Pełny tekst źródłaChevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony". Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.
Pełny tekst źródłaMattsson, Berit. "Environmental life cycle assessment (LCA) of agricultural food production /". Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.
Pełny tekst źródłaEssaka, David Christian. "Reversed-Phase HPLC Determination of Cholesterol in Food Items". Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.
Pełny tekst źródłaZgonc, Emma. "Life, Food, and Appalachia". Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.
Pełny tekst źródłaOrozco, Rosalie. "Livin' the Food Life, LLC". Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.
Pełny tekst źródłaThe food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options.
The intent of the Livin’ the Food Life, LLC organic mobile market/café is to introduce and provide hot prepared, organic foods and fresh organic produce at affordable prices to the low-income children and their families. Livin’ the Food Life, LLC organic mobile market/café will increase awareness through monthly food demonstrations and the distribution of samples to educate the low-income residents of East and South Los Angeles with the benefits of cooking and consuming organics food products.
Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.
Pełny tekst źródłaGrain Science and Industry
Sajid Alavi
The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.
Hongu, Nobuko, Chiayi Tsui i Jamie M. Wise. "Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life". College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.
Pełny tekst źródła4 pp.
Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design". Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.
Pełny tekst źródłaKsiążki na temat "Lite foods"
Fenner, Louise. That lite stuff. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.
Znajdź pełny tekst źródłaWilbur, Todd. Top Secret Recipes Lite! New York: Penguin USA, Inc., 2009.
Znajdź pełny tekst źródłaWebb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.
Znajdź pełny tekst źródłaWebb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.
Znajdź pełny tekst źródłaFrozen assets lite and easy: Cook for a day, eat for a month. Naperville, Ill: Sourcebook, 2009.
Znajdź pełny tekst źródłaKinderlehrer, Jane. Cooking kosher, the new way: Fast, lite & natural. Middle Village, N.Y: Jonathan David Publishers, 1995.
Znajdź pełny tekst źródłaWilbur, Todd. Top secret recipes: Lite! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y: Plume, 1998.
Znajdź pełny tekst źródłaTaylor-Hough, Deborah. Frozen assets lite & easy: How to cook for a day and eat for a month. Vancouver, Wash: Champion Press, 2001.
Znajdź pełny tekst źródłaIroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.
Znajdź pełny tekst źródłaTaormina, Peter J., i Margaret D. Hardin, red. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.
Pełny tekst źródłaCzęści książek na temat "Lite foods"
Hartel, Richard W., i AnnaKate Hartel. "Life Is Like a Box of Chocolates". W Food Bites, 181–83. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_58.
Pełny tekst źródłaComstock, Gary L. "Genetically Modified Foods". W Life Science Ethics, 221–38. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_10.
Pełny tekst źródłaSymons, H. "Frozen foods". W Shelf Life Evaluation of Foods, 296–316. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.
Pełny tekst źródłaMakroo, H. A., Preetisagar Talukdar, Baby Z. Hmar i Pranjal Pratim Das. "Frozen Foods". W Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.
Pełny tekst źródłaMajid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo i Shahnaz Parveen Wani. "Dried Foods". W Shelf Life and Food Safety, 141–54. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.
Pełny tekst źródłaLucien, Lauren. "Food". W University Life, 37–61. London: Macmillan Education UK, 2012. http://dx.doi.org/10.1007/978-0-230-39232-8_4.
Pełny tekst źródłaLaFollette, Hugh, i Larry May. "Food". W Life Science Ethics, 175–88. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_8.
Pełny tekst źródłaHessler, Kristen, Ross Whetten, Carol Loopstra, Sharon Shriver, Karen Pesaresi Penner, Robert Zeigler, Jacqueline Fletcher, Melanie Torrie i Gary L. Comstock. "Genetically Modified Foods: Golden Rice". W Life Science Ethics, 387–99. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_20.
Pełny tekst źródłaHardin, Margaret D. "Food Safety Factors Determining Shelf Life". W Food Safety and Quality-Based Shelf Life of Perishable Foods, 27–40. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_2.
Pełny tekst źródłaNishad, Jyoti, Smruthi Jayarajan i K. Rama Krishna. "Chemical Treatment of Foods". W Shelf Life and Food Safety, 197–226. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.
Pełny tekst źródłaStreszczenia konferencji na temat "Lite foods"
Farkas, Daniel F., i Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs". W ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
Pełny tekst źródłaBalasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices". W ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
Pełny tekst źródłaWan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan i Wenjie Cai. "CHINESE FOOD CULTURE AND FESTIVAL: ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS". W GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.
Pełny tekst źródłaVukić, Nevena, Tamara Erceg i Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate". W 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.
Pełny tekst źródłaDai, T., A. S. Fleischer, A. P. Wemhoff i R. Lee. "Environmental Impact of an Industrial Kitchen: A Case Study". W ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70545.
Pełny tekst źródłaLazaridi, Eleni, i Boudewijn Hollebrands. "Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.
Pełny tekst źródłaChang, Zhe, Jenneke Heising i Matthijs Dekker. "Antioxidant and antimicrobial active packaging systems". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.
Pełny tekst źródłaSitanggang, Hendra Dhermawan, i Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province". W The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.
Pełny tekst źródłaCole, Rachel, Eric Colombo, Austin Angelotti i Martha Belury. "The Effects of Dietary Soybean Oil on Blood Fatty Acids and Body Weight in Overweight and Obese Adults: Protocol for a Crossover Design Pilot Study". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xjuq4435.
Pełny tekst źródłabinti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof i Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review". W 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
Pełny tekst źródłaRaporty organizacyjne na temat "Lite foods"
Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas i Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, grudzień 2021. http://dx.doi.org/10.32468/be.1189.
Pełny tekst źródłaCairo, Jessica, Iulia Gherman i Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, lipiec 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.
Pełny tekst źródłaKnibb, Rebecca, Lily Hawkins i Dan Rigby. Food Sensitive Study: Wave Two Survey. Food Standards Agency, wrzesień 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.
Pełny tekst źródłaWeller, Joshua, Gulbanu Kaptan, Rajinder Bhandal i Darren Battachery. Kitchen Life 2. Food Standards Agency, luty 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.
Pełny tekst źródłaGebregziabher, Hadush, Amaha Kahsay, Fereweini Gebrearegay, Kidanemaryam Berhe, Alem Gebremariam i Gebretsadkan Gebremedhin Gebretsadik. Food taboos and their perceived reasons among pregnant women in Ethiopia: A Systematic review, 2022. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, styczeń 2023. http://dx.doi.org/10.37766/inplasy2023.1.0078.
Pełny tekst źródłaDeru, M., E. Bonnema, I. Doebber, A. Hirsch, M. McIntyre i J. Scheib. Thinking Like a Whole Building: A Whole Foods Market New Construction Case Study. Office of Scientific and Technical Information (OSTI), kwiecień 2011. http://dx.doi.org/10.2172/1011265.
Pełny tekst źródłaConnors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery i in. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, czerwiec 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.
Pełny tekst źródłaRigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright i Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, grudzień 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.
Pełny tekst źródłaJames, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams i Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, sierpień 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.
Pełny tekst źródłaFriedman, Haya, Julia Vrebalov i James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, październik 2014. http://dx.doi.org/10.32747/2014.7594401.bard.
Pełny tekst źródła