Surimi has been traditionally used as the main ingredient in gelling foods, such imitation crab sticks. However, it can also be to manufacture snacks without properties. To assess properties of surimi a snack ingredient, we prepared fried fish with different grades Alaska pollack (AP) and threadfin bream (TB) evaluated their quality characteristics. AP had significantly higher protein gel stren...

Indonesia is a country that has enormous market potential in terms of the halal food industry. The government been attracting foreign manufacturers to venture into country's market; this includes snacks from Taiwan, one them being Shihlin Taiwan Street Snacks. public highly critical Shihlin's products late due doubts about its status and compliance with standards manufacturing supply chain acti...

This study aims to analyze the factors influencing students' snacking habits on incidence of acute diarrhea. The method used is a cross-sectional survey with an explanatory research approach. results showed that there was effect attitude (p = 0.024), trust 0.007), availability snacks 0.012), peers 0.013), role family diarrhea 0.021), but no amount pocket money 0.466) and mass media in 0.0869). ...

ABSTRAKPada masa anak usia sekolah merupakan tumbuh kembang, sehingga membutuhkan nutrisi atau makanan untuk mendukung proses pertumbuhannya. Makanan jajanan memegang peranan yang cukup penting dalam memberikan asupan energi dan zat gizi lain bagi anak-anak sekolah. kenyataanya ada di lingkungan terkadang tidak bersih mengandung cukup. Untuk mengatasi masalah tersebut, diperlukan adanya edukasi...

BACKGROUND Dietary patterns (DPs) in India are heterogenous. To date, data on association of indigenous DPs in India with risk factors of nutrition-related noncommunicable diseases (cardiovascular disease and diabetes), leading causes of premature death and disability, are limited. We aimed to evaluate the associations of empirically-derived DPs with blood lipids, fasting glucose and blood pres...

To help maintain a positive energy balance in ancestral human habitats, evolution appears to have designed a functional bias in spatial memory that enhances our ability to remember the location of high-calorie foodstuffs. Here, we investigated whether this functional bias has obesogenic consequences for individuals living in a modern urban environment. Spatial memory, dietary intentions, and pe...