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SAE technical paper series, Volume 1999-01-2077
The crew diet in a bioregenerative lifesupport system will be a combination of foods grown and processed in’situ with resupplied prepackaged foods and... 
Heating, ventilation, and air conditioning systems (HVAC) | Environment | Maintainability and supportability | Simulation and modeling | Alternative fuels
eJournal
SAE technical paper series, Volume 1999-01-2075
A bioregenerative diet is characterized by a high proportion of foods produced on site. The production and processing of foods into either ingredients or... 
Productivity | Heating, ventilation, and air conditioning systems (HVAC) | Human factors | Environment | Maintainability and supportability | Tests and Testing | Simulation and modeling | Alternative fuels
eJournal
Obesity, ISSN 1930-7381, 10/2019, Volume 27, Issue 10, pp. 1627 - 1633
Objective This study portrays the effect of hedonic manipulation (high acceptability [HA] vs. low acceptability [LA]) on postprandial hormones and appetite... 
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2016, Volume 96, Issue 9, pp. 3047 - 3057
BACKGROUND This work aimed at formulating a carob‐based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each... 
roasted carob powder | antioxidant | carob pod variety | descriptive analysis | carob‐based dairy beverage | Carob-based dairy beverage | Descriptive analysis | Antioxidant | Carob pod variety | Roasted carob powder | ANTIOXIDANT ACTIVITY | COFFEE | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | POPULATIONS | POLYPHENOLS | TEMPERATURE | DIETARY FIBER | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | COCOA | carob-based dairy beverage | CERATONIA-SILIQUA-L | PULP PREPARATION RICH | Beverages - adverse effects | Viscosity | Galactans - chemistry | Food Quality | Species Specificity | Nutritive Value | Humans | Sucrose - analogs & derivatives | Crops, Agricultural - growth & development | Dietary Fiber - analysis | Food Preferences - ethnology | Odorants | Non-Nutritive Sweeteners - chemistry | Mannans - chemistry | Maillard Reaction | Crops, Agricultural - chemistry | Food Handling | Beverages - analysis | Sensation | Sucrose - chemistry | Dairy Products - adverse effects | Fabaceae - chemistry | Fruit - chemistry | Fabaceae - growth & development | Hot Temperature | Plant Gums - chemistry | Lebanon | Fruit - growth & development | Dairy Products - analysis | Taste | Antioxidants | Chemical industry | Herbicides | Pesticides industry | Analysis | Glucose | Beverages | Fructose | Dextrose | Milk | Principal components analysis | Food quality | Carob pods | Moisture | Roasting | Odours | Carob
Journal Article
Journal of Thermal Biology, ISSN 0306-4565, 12/2018, Volume 78, pp. 214 - 218
Journal Article
Nutrition Research, ISSN 0271-5317, 01/2018, Volume 49, pp. 48 - 55
The obesity prevalence worldwide is reaching epidemic proportions, which makes the understanding of the mechanisms that regulate appetite of paramount... 
Appetite | Ghrelin | Hedonics | Insulin | Acceptability
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2016, Volume 96, Issue 9, pp. 3047 - 3057
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 01/2018, Volume 21, Issue 1, pp. 2578 - 2589
In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and... 
Salt | sodium | bread | sensory evaluation | acceptability | ATTRIBUTES | POPULATION | SODIUM-CHLORIDE | FOOD SCIENCE & TECHNOLOGY | LEBANON | STRATEGIES | IMPACT | DISEASE | POTASSIUM | QUALITY CHARACTERISTICS | CONSUMPTION | Sensory evaluation | Sweetness | Dough | Sensory properties | Saltiness | Sodium chloride | Immunological tolerance | Potassium chloride | Odor | Flavor | Bread
Journal Article
Nutrition Research, ISSN 0271-5317, 01/2018, Volume 49, pp. 48 - 55
The obesity prevalence worldwide is reaching epidemic proportions, which makes the understanding of the mechanisms that regulate appetite of paramount... 
Appetite | Ghrelin | Hedonics | Insulin | Acceptability | TEST-MEAL | SATIATION | WEIGHT-LOSS | CARBOHYDRATE | RELEASE | PALATABLE FOOD | OBESITY | NUTRITION & DIETETICS | SATIETY | FAT | Analysis | Food
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2014, Volume 58, Issue 1, pp. 230 - 238
This work aimed at assessing the effect of heat treatment and frozen storage on the sensory and chemical properties of chicory with the goal of optimizing the... 
Frozen storage | POD | Quality | Vitamin C | Chicory | Leafy vegetables | Blanching | BEANS PHASEOLUS-VULGARIS | ACID | FOOD SCIENCE & TECHNOLOGY | ANTIOXIDANT CAPACITY | HEAT | TEXTURE | COLOR CHANGES | ENZYMES | PLANTS | VEGETABLES | Chlorophyll | Vegetables | Chemical properties | Analysis
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2015, Volume 95, Issue 9, pp. 1940 - 1948
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2015, Volume 95, Issue 9, p. 1940
  Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and... 
Salt | Sodium | Microbiology | Dietary supplements | Physical chemistry | Cheese | Chronic illnesses
Journal Article
Gastroenterology, ISSN 0016-5085, 2016, Volume 150, Issue 4, pp. S768 - S769
Journal Article
International Journal of Dairy Technology, ISSN 1364-727X, 02/2014, Volume 67, Issue 1, pp. 135 - 141
The objective of this work was to evaluate the effect of four commercial whey protein concentrates (WPCs) on the sensory and selected physical properties... 
Viscosity | Descriptive analysis | Whey protein concentrate | Protein‐fortified beverages | Sensory | Colour | Protein-fortified beverages | STANDARDIZATION | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | ISOLATE | ULTRAFILTRATION | COLOR | FLAVOR | MILK | Milk proteins | Analysis | Studies | Proteins | Dairy products | Dairy industry | International | Color
Journal Article
Food Quality and Preference, ISSN 0950-3293, 06/2015, Volume 42, pp. 123 - 129
•Acceptability of familiar and novel foods, varying in flavor complexity, was examined.•Overall, neophilics were more accepting of novel foods than... 
Novel food | Neophobia | Expectation | Familiarity | Flavor complexity | Frame of reference | FOOD SCIENCE & TECHNOLOGY | VALIDATION | ACCEPTABILITY | SCALE
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 07/2015, Volume 95, Issue 9, pp. 1940 - 1948
Journal Article