Mostrando 8 resultados de: 8
Publisher
Nutricion Hospitalaria(3)
Journal of Culinary Science and Technology(2)
International Journal of Gastronomy and Food Science(1)
Revista de Psicopatologia y Psicologia Clinica(1)
eChallenges e-2010 Conference(1)
Área temáticas
Alimentación y bebidas(4)
Tecnología alimentaria(3)
Funcionamiento de bibliotecas y archivos(2)
Salud y seguridad personal(2)
Escuelas y sus actividades; educación especial(1)
Área de conocimiento
Nutrición(4)
Ciencia agraria(1)
Ciencia de los alimentos(1)
Cognición(1)
Educación superior(1)
Origen
scopus(8)
Assessment of body image and eating attitudes in university students
ArticleAbstract: The purpose of this study was to assess body image and eating attitudes and their relationship withPalabras claves:body dissatisfaction, body mass index, Body shape, Eating attitudes, Eating disordersAutores:González-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes:scopusDesign of a self-administered online food frequency questionnaire (FFQ) to assess dietary intake among university population
ArticleAbstract: Objective: To introduce and describe a new tool called UPV-FFQ to evaluate dietary intake of the uniPalabras claves:Dietary Habits, Food frequency, questionnaire, University populationAutores:Bayo Monto J., González-Carrascosa R., Martínez‐monzó J., Meneu Barreira T., P. García-SegoviaFuentes:scopusEvaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusNew technologies applied to food frequency questionnaires: A current perspective
ArticleAbstract: The food frequency questionnaires are widely used in epidemiological researches like dietary assessmPalabras claves:Computers, Diet surveys, internet, questionnairesAutores:González-Carrascosa R., Martínez‐monzó J., Ngo J., P. García-Segovia, Serra-Majem L.Fuentes:scopusNutritional serious-games platform
Conference ObjectAbstract: This paper examines the obesity and overweight problem in our society. This problem has reached epidPalabras claves:Autores:Barreira T.M., Gago J.R., González-Carrascosa R., P. García-SegoviaFuentes:scopusPaper and pencil vs online self-administered food frequency questionnaire (FFQ) applied to university population: A pilot study
ArticleAbstract: Objective: To test the reliability of dietary intake data measured with an online food frequency quePalabras claves:diet, food frequency questionnaire, online, University populationAutores:González-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes:scopusImprovement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
ArticleAbstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine oPalabras claves:Apple tart, Cook-vide, Sensory analysis, Sous-videAutores:Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusReplacing Sugar in Ice Cream: Fruit Up® as a Substitute
ArticleAbstract: Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last fePalabras claves:CONSUMERS, Dry heat, Fruit Up, ICE CREAM, moist heat, Sensory analysisAutores:Andrés-Bello A., Barreto-Palacios V., Bretón-Prats J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus