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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Nicola L. Wiles, Rebecca A. Esteves, Annette van Onselen
Pág. 8 bladsye
A good understanding of nutrition concepts enables a person to convert basic knowledge into the ability to take action. At the time of this study a game testing nutrition education concepts in English among isiZulu speaking learners had not been inv...
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Meinrad Peterlik, Steven Boonen, Heide S. Cross and Christel Lamberg-Allardt
Vitamin D and calcium insufficiencies are risk factors for multiple chronic diseases. Data from 46 recent studies from Europe, North America, South-East Asia and the South Pacific area clearly indicate that a low vitamin D status and inadequate calcium n...
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