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Anderson, J.W., Fuller, J., Patterson, K., Blair, R. & Tabor, A. (2007): Soy compared to casein meal replacement shakes with energy-restricted diets for obese women: randomized controlled trial

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, 340 – 346 . Budinska , E. ( 2012 ). 10 nejtypictejšich ceských jídel (10 typical Czech meals) . Available at http

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Acta Alimentaria
Authors: M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi

recommended value, the protein intake is adequate, the average fibre intake is 22.9 g/day (Sarkadi Nauy et al., 2017 ) and the sodium intake is 5300 mg/day ( Nauy et al., 2017 ). A huge part of our food intake comes from traditional meals and modern meals

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Bell, J. M. (1984): Nutrients and toxicants in rapeseed meal: A review. J. Anim. Sci. 58 , 996--1010. Nutrients and toxicants in rapeseed meal: A review. J

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. L in , M.J.Y. , H umbert , E.S. & S osulski , F.W. ( 1974 ): Functional properties of sunflower meal product . J. Food Sci. , 39 , 368 – 370 . M cwatters , K.H. & C herry , J

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321 Würzner, H., Wetscherek, W. and Lettner, F. (1989): Rapeseed meal in rations for broilers. Archiv für Geflügelkunde 53, 6--12. Rapeseed meal in rations for

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Acta Alimentaria
Authors: M. Mitterer-Daltoé, J. Latorres, R. Treptow, L. Pastous-Madureira, and M. Queiroz

188 Olsen, S.O. & Ruiz, S. (2008): Adolescents’ influence in family meal decisions. Appetite , 51 , 646–653. Ruiz S

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Bognar, A. (1980): Nutritive value of chilled meals. -in: Glew, G. (Ed.) Advances in catering technology . Applied Science Publishers, UK, pp. 387–408. Bognar A

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Bognár, A. (1980): Nutritive value of chilled meals.-in: Glew, G. (Ed.) Advances in catering technology . Applied Science Publishers, UK, pp. 387–408. Bognár A

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A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

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