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261por Shah, Faiz-ul-Hassan, Sharif, Mian Kamran, Ahmad, Zulfiqar, Amjad, Adnan, Javed, Muhammad Sameem, Suleman, Raheel, Sattar, Dur-e-Shahwar, Amir, Muhammad, Anwar, Muhammad Junaid“…The current study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. Corn, soybean, and chickpea flour were used to develop micronutrient-fortified (Fe, Zn, I, and vitamin A, and C) extruded snacks, followed by an exploration of their nutritional traits. …”
Publicado 2022
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262“…Anxiety and snacking increased during the initial coronavirus disease 2019 (COVID-19) lockdowns, but it remains unknown whether this change in snacking persisted and if it related to anxiety levels. …”
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263“…Concerns about the numerous health problems associated with unhealthy snacks prompted recommendations to steer individuals toward healthier eating habits. …”
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264por Martín-Esparza, Maria Eugenia, Raigón, María Dolores, García-Martínez, María Dolores, Albors, Ana“…The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. …”
Publicado 2023
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265Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Datapor Tachie, Christabel Y. E., Obiri-Ananey, Daniel, Tawiah, Nii Adjetey, Attoh-Okine, Nii, Aryee, Alberta N. A.“…In the US, people frequently snack between meals, consuming calorie-dense foods including baked goods (cakes), sweets, and desserts (ice cream) high in lipids, salt, and sugar. …”
Publicado 2023
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266por Nikolaou, Evgenia N., Karvela, Evangelia D., Papadopoulou, Argyri, Karathanos, Vaios T.“…Ultimately, 3D printing is feasible for producing functional GF snacks enriched with sour-cherry extracts.…”
Publicado 2023
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267por Roberto, Denise Miguel Teixeira, Pereira, Luciana Jeremias, Vieira, Francilene Gracieli Kunradi, Di Pietro, Patricia Faria, de Assis, Maria Alice Altenburg, Hinnig, Patrícia de Fragas“…It has been included in sleep-related research because of the potential associations between being overweight and the consumption of meals and snacks. This cross-sectional study aimed to investigate associations between sleep timing, meal and snack consumption and weight status in 1333 schoolchildren aged 7–14 years. …”
Publicado 2023
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268por Neumark-Sztainer, Dianne, French, Simone A, Hannan, Peter J, Story, Mary, Fulkerson, Jayne A“…RESULTS: Students at schools with open campus policies during lunchtime were significantly more likely to eat lunch at a fast food restaurant than students at schools with closed campus policies (0.7 days/week vs. 0.2 days/week, p < .001). Student snack food purchases at school were significantly associated with the number of snack machines at schools (p < .001) and policies about the types of food that can be sold. …”
Publicado 2005
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269“…Metabolic changes after breakfast were compared between 2 days: breakfast taken only and soya-yogurt snack taken prior to breakfast. RESULTS: There was a significant lower rise in plasma glucose on the snack day. …”
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270por Tey, Siew Ling, Brown, Rachel, Gray, Andrew, Chisholm, Alexandra, Delahunty, Conor“…However, no studies have investigated the body composition of those regularly consuming nuts compared to similar intakes of other snacks of equal energy density. This parallel study (n = 118) examined the effects of providing daily portions (~1100 kJ/d) of hazelnuts, chocolate, or potato crisps compared to a control group receiving no snacks for twelve weeks. …”
Publicado 2011
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271“…The present study investigated how snacks differing in sensory properties and presentation can influence ratings of affect in consumers with different levels of dispositional anxiety. …”
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272por Ortinau, Laura C, Culp, Julie M, Hoertel, Heather A, Douglas, Steve M, Leidy, Heather J“…BACKGROUND: A large portion of daily intake comes from snacking. One of the increasingly common, healthier snacks includes Greek-style yogurt, which is typically higher in protein than regular yogurt. …”
Publicado 2013
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273por Lazzeri, Giacomo, Pammolli, Andrea, Azzolini, Elena, Simi, Rita, Meoni, Veronica, de Wet, Daniel Rudolph, Giacchi, Mariano Vincenzo“…BACKGROUND: There are very few studies on the frequency of breakfast and snack consumption and its relation to fruit and vegetable intake. …”
Publicado 2013
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274“…There was no significant difference (P > 0.05) in the bulk density of the snacks. Also, sensory evaluation was carried out on the cassava-based snacks using the 9-point hedonic scale to determine the degree of acceptability. …”
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275“…The purchase of unhealthy snack foods was assessed by means of the receipt. …”
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276por Amini, Maryam, Dadkhah-Piraghaj, Monireh, Abtahi, Mitra, Abdollahi, Morteza, Houshiarrad, Anahita, Kimiagar, Masoud“…This study examined meal and snacking patterns of primary school children in Tehran. …”
Publicado 2014
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277“…Children were randomized by classroom to consume two high-fiber snacks per day (total of 10-12 g DF) or their usual snacks for 8 weeks. …”
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278por Hoch, Tobias, Kreitz, Silke, Gaffling, Simone, Pischetsrieder, Monika, Hess, Andreas“…The snack food potato chips induces food intake in ad libitum fed rats, which is associated with modulation of the brain reward system and other circuits. …”
Publicado 2015
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279“…The microbial and proximate composition of an indigenous snack from fermented maize was investigated. Critical control points of milling the raw materials, fermentation pH, processing temperature and time intervals during holdings in processing and storage were evaluated with a view to optimizing the product. …”
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280por Hunter, Jennifer A., Hollands, Gareth J., Couturier, Dominique-Laurent, Marteau, Theresa M.“…The primary outcome is the proportion of participants eating any amount of snack food and the secondary outcome is the mean amount eaten. …”
Publicado 2016
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