Gotowa bibliografia na temat „Pizza – Nutrition”
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Artykuły w czasopismach na temat "Pizza – Nutrition"
Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo i 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.
Pełny tekst źródłaDe Vito, Roberta, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli i in. "Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?" Nutrients 15, nr 15 (4.08.2023): 3449. http://dx.doi.org/10.3390/nu15153449.
Pełny tekst źródłaMarette, 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.
Pełny tekst źródłaMontesano, M., M. W. Duffrin i 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 (sierpień 2006): A55. http://dx.doi.org/10.1016/j.jada.2006.05.173.
Pełny tekst źródłaOlofsson, Camilla, Monica Eriksson, Ann-Christin Bragfors Helin, Björn Anderstam, Nicola Orsini, Peter Stenvinkel i Neda Rajamand Ekberg. "Effects of Acute Fructose Loading on Markers of Inflammation—A Pilot Study". Nutrients 13, nr 9 (4.09.2021): 3110. http://dx.doi.org/10.3390/nu13093110.
Pełny tekst źródłaMusaiger, Abdulrahman O., Reshma D'souza Varghese i Jassim H. Al‐Jedah. "Nutritional profile of pizza commonly consumed in Bahrain". Nutrition & Food Science 37, nr 2 (3.04.2007): 82–89. http://dx.doi.org/10.1108/00346650710736345.
Pełny tekst źródłaGallus, S., A. Tavani i 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.
Pełny tekst źródłaQammar, Ghazala, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen i Muhammad Issa Khan. "Textured soy protein (TSP) as pizza topping". Nutrition & Food Science 40, nr 6 (2.11.2010): 551–56. http://dx.doi.org/10.1108/00346651011090356.
Pełny tekst źródłaANTONENKO, Аrtem, Tetiana BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK i 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 (sierpień 2022): 29–34. http://dx.doi.org/10.31891/2307-5732-2022-311-4-29-34.
Pełny tekst źródłaStruempler, Barbara J., i Alicia Raby. "Pizza Please: An Interactive Nutrition Evaluation for Second and Third Grade Students". Journal of Nutrition Education and Behavior 37, nr 2 (marzec 2005): 94–95. http://dx.doi.org/10.1016/s1499-4046(06)60022-5.
Pełny tekst źródłaRozprawy doktorskie na temat "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.
Pełny tekst źródłaThe 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
Książki na temat "Pizza – Nutrition"
ill, Sarrazin Marisol 1965, red. Pizza for Sam. New York: Scholastic, Inc., 2003.
Znajdź pełny tekst źródłaWho wants pizza?: Guide to the food we eat. London: Franklin Watts, 2012.
Znajdź pełny tekst źródłaExtension, Washington State University, i United States. Dept. of Agriculture., red. Better baking mix: Biscuits, muffins, pancakes, cookies, and pizza. Wyd. 2. [Pullman, Wash.]: Washington State University Extension, 2006.
Znajdź pełny tekst źródłaCompany, Pillsbury. Pasta & pizza with pizzazz!: Quick, delicious, nutritious. Minneapolis, MN: Pillsbury Co., 1988.
Znajdź pełny tekst źródłaChieti (Italy). Azienda speciale farmaceutica. i Chieti (Italy :. Province), red. 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.
Znajdź pełny tekst źródłaPeppers, Popcorn, and Pizza (Science at Work (Austin, Tex.).). Raintree, 1999.
Znajdź pełny tekst źródłaWho Wants Pizza?: A Guide to... the Food We Eat. Hachette Children's Group, 2014.
Znajdź pełny tekst źródłaPasquale, Cozzolino. The pizza diet: How I lost 100 pounds eating my favorite food--and you can too! 2017.
Znajdź pełny tekst źródłaMcDougall, Mary A. (Mary Ann), author, red. 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.
Znajdź pełny tekst źródłaMcDougall, 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.
Znajdź pełny tekst źródłaStreszczenia konferencji na temat "Pizza – Nutrition"
Pfeiffer, Beate, i Karen Cooper. "Sustainability of fats and oils from farm to fork- an important criterion for ingredient choice in R&D". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/llij5412.
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