Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. ...

OBJECTIVE Placing snack-food further away from people consistently decreases its consumption ("proximity effect"). However, given diet-related health inequalities, it is important to know whether interventions that alter food proximity have potential to change behaviour regardless of cognitive resource (capacity for self-control). This is often lower in those in lower socio-economic positions, ...

Mothers begin to pretend with their children during the second year, when children still have much to learn about the real world. Although it would be easy to confuse what is pretend with what is real, children at this young age often demonstrate comprehension during pretense situations. It is plausible that social referencing, in which the child uses the mother's emotional expression as a guid...

Drawing on the embodied simulation account of emotional information processing, we argue that the physical experience of weight is associated with the emotional experience of guilt and thus that weight intensifies the experience of guilt. Across 4 studies, we found that participants who wore a heavy backpack experienced higher levels of guilt compared to those who wore a light backpack. Additio...

The aim of this work was to evaluate the influence Chlorella vulgaris ( C. ) additions on printability cereal-based doughs. Increasing levels incorporation (2–30 % w/w) were tested and a limit (30 %) for printing reached. Evaluation conducted based rheology texture properties doughs shape fidelity 3D printed combination assessment led development maps, where grouped into different (1–3), provid...

Introduction Sunflower seed is one of the most commonly consumed snacks in our country. Sunflower seeds are not only eaten as snacks but also are used as ingredients of breads, mueslies and bars in recent years. Sunflower seed allergy is seen rarely in children and may be presented as angioedema or anaphylaxis. Respiratory allergies have been reported previously in adults owning birds fed on su...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...