The association between vegetable and fruit consumption and stomach cancer risk was investigated in the Netherlands Cohort Study among 120,852 men and women aged 55-69 years at the start in September 1986. Analyses were based on 282 incident stomach cancer cases after 6.3 years of follow-up. Age- and sex-adjusted rate ratios of stomach cancer in increasing quintiles of combined vegetable and fr...

There is evidence that social norm messages can be used to promote the selection of fruit and vegetables in low habitual consumers of these foods but it is unclear whether this effect is sustained over time. It is also unclear whether information about others' liking for a food (liking norm) could have the same effect. Using a 2 × 5 × 2 experimental design we investigated the effects of exposur...

Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a corresp...

The object of research: technology for the production waffles increased consumer value with a fat filling using non-traditional plant raw materials.
 Investigated problem: problem new is solved by mixture vegetable-butter and coconut oil, dry skim milk, carob powder, apple cinnamon ascorbic acid.
 Main scientific results: use materials in fatty increases organoleptic properties produc...

The influence of the degree grinding particles growing raw materials during electric discharge extraction on quality obtained extracts was studied. Each electro-discharge contributes to a part material, which is confirmed by granulometric analysis. particle size material should be controlled, since excessive results in cloudy, difficult clarify and poorly filtered. design chamber proposed, grou...

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, nutrition. Thus, reducing calories content increasing nutritional value sweet a promising area for research. Therefore, object this study technology whipped «sambuk»-type dishes. To create new desserts, non-traditional vegetable raw materials, namely physalis pur...