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Numerical Investigation into the Product’s Weight loss and Display Shelf life inside the Serve-over Cabinet


Home Meal Replacement Use and Eating Habits of Adults in One-Person Households

Convenience Food sentence examples within Eat Convenience Food



Fast Food Chains and Obesity in Oman: Commentary Article


Microbial biotechnology in food and health: present and future food safety regulation

Convenience Food sentence examples within convenience food product



Fermented Millet Technology and Products


Utilization of Job’s Tear ( Coix Lacryma-Joba L. ) Flour as Composite for All Purpose Flour in Saltine Crackers


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Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours



Validation of MEDFICTS Dietary Assessment Questionnaire in Turkish Population.



A Comprehensive Review on the Economic Status of the Global Convenience Food Industry



Changes in eating habits and sedentary behavior during the COVID-19 pandemic in adolescents with chronic conditions



Evaluation of Consumer Sensory Acceptability and Shelf Life of Orangefleshed Sweet Potato-enriched Mozzarella Cheese



Dietary patterns associated with subclinical atherosclerosis: a cross-sectional analysis of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) study



Packaged food supply in Fiji: nutrient levels, compliance with sodium targets and adherence to labelling regulations



Dietary Practices of Health Professionals during Working Hours in a Tertiary Referral Teaching Hospital In Ghana: A Neglected Vulnerable Group



The prospect of using natural psychobitics in dairy products to stabilize the diet



Investigating the Effect of Nano-silver Contained Packaging on the Olivier Salad Shelf-life



Teachers’ perspectives on the barriers to healthy lifestyle behaviors among adolescent girls of disadvantaged backgrounds in Ireland: A qualitative study



Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility



Investigating the Role of Psychological, Social, Religious and Ethical Determinants on Consumers’ Purchase Intention and Consumption of Convenience Food



Trends in food and nutrient intake over 20 years: findings from the 1998-2018 Korea National Health and Nutrition Examination Survey



Nutrition Education, Hands-on Cooking and Financial Incentives to Change Purchasing Behaviors in a Low Socioeconomic Status Population: A Community-Based Study Protocol



Chemical Composition, Anti-Nutritional Factors and Pasting Properties of Cassava-African Yam Bean Flour Blends for Noodle Preparation



A community-based participatory research approach to understanding social eating for food well-being



Prevalence, virulence genes, and genetic diversity of Bacillus cereus isolated from convenience food.



Strengthening agriculture-nutrition linkages to improve consumption of nutrient-dense perishable foods in India - existing evidence and way forward



Process Development of Gluten-Free Snack Utilising Finger Millets



Feasibility of a Culturally Adapted Dietary Weight-Loss Intervention among Ghanaian Migrants in Berlin, Germany: The ADAPT Study



Associations of Dietary Patterns and Nutrients with Glycated Hemoglobin in Participants with and without Type 1 Diabetes



Social Inequalities in Changes in Diet in Adolescents during Confinement Due to COVID-19 in Spain: The DESKcohort Project



The nature of food promotions over one year in circulars from leading Belgian supermarket chains



Process and Storage Stability of Bacillus coagulans LBSC in Food Matrices and Appraisal of Calorific Restriction



Determination of the migration of plastic additives and non-intentionally added substances into food simulants and the assessment of health risks from convenience food packaging



Food environment at subway stations: a study in the municipality of São Paulo, Brazil.



Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality



Processing, value addition and health benefits



Positioning of design elements on the packaging of frozen convenience food and consumers’ levels of attention: An experiment using pizza boxes



How do Convenience Ingredients Encourage Young Generations to Preserve the Malay Traditional Food Practice?



“Hot Chicks on Board” – Gender, Meat, and Violence in Food Marketing in, and from, South Africa



Food purchasing behavior during the COVID-19 pandemic: Evidence from Italian household scanner data



Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles



SETTING-UP OF CHAIN-LINKED FOOD PROCESSING UNITS THROUGH SELF HELP GROUPS USING ‘NBMS’ MODEL



Food categorizations among low-income women living in three different urban contexts: The pile sorting method



Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity



Trans Fat Labeling Information on Brazilian Packaged Foods



Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands



Characterisation of fresh fruit consumption in Spain based on food-related lifestyle



Beyond Nutrient Intake: Use of Digital Food Photography Methodology to Examine Family Dinnertime



Consuming takeaway food: Convenience, waste and Chinese young people’s urban lifestyle:



Association of frequent intake of fast foods, energy drinks, or convenience food with atopic dermatitis in adolescents



A diet recommendation for diabetic patients using integer programming



Efektivitas media promosi pada produk Sandwich goreng merek Royal Sandwich.



Supermarket Purchases Over the Supplemental Nutrition Assistance Program Benefit Month: A Comparison Between Participants and Nonparticipants.



REACT STRATEJİSİNİN ÖĞRENCİLERİN AKADEMİK BAŞARILARI VE MOTİVASYONLARI ÜZERİNDEKİ ETKİSİ



Evaluation of Hybrid Maize (QPM) for Preparation of Nutritious Recipes of Various Foods Products Nutritional Security



Television food and beverage marketing to children in Costa Rica: current state and policy implications.



Unsustainable societal demands on the food system



1584-P: Associations of Dietary Patterns with Atherosclerosis in the Coronary Artery Calcification in Type 1 Diabetes (CACTI) Study



Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability



Повышение биологической ценности белка и увеличение сроков хранения полуфабриката из вешенки обыкновенной методом электронной стерилизации



Nutritional Qualities of Commercial Meal Kit Subscription Services in Australia



Food Choices of Young Adults in the United States of America: A Scoping Review.



Effect of the addition of polysaccharide hydrocolloids on sensory quality, color parameters, and anthocyanin stabilization in cloudy strawberry beverages



A Cooking Support System for Seasoning with Smart Cruet



Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon



Development of Instant Ox Tail Soup Supplemented with Mushroom and Moringa Leaves



ELDERLY PEOPLE‘S PERCEPTION OF NEW AND CONVENIENCE FOODS WITH HEALTH BENEFITS



Increasing the Competitiveness of Market Value Chains be Shaped to Improve Nutrition for Smallholder Producers: A Review



Development and Evaluation of Quality of Noodles Enriched with Chicken Meat Powder


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Convenience Food 인스턴트 식품


Convenience Food 인스턴트 식품
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