Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensor...
Guardado en:
Autores principales: | Chaowanee Chupeerach, Ei Mon Cho, Uthaiwan Suttisansanee, Rungrat Chamchan, Chanakan Khemthong, Nattira On-nom |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Elsevier
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
The Effects of Exercise on Appetite in Older Adults: A Systematic Review and Meta-Analysis
por: Sarah Hubner, et al.
Publicado: (2021) -
Energy, Sodium, Sugar and Saturated Fat Content of New Zealand Fast-Food Products and Meal Combos in 2020
por: Sally Mackay, et al.
Publicado: (2021) -
Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population
por: María González-Rodríguez, et al.
Publicado: (2021) -
Exposure of French Children and Adolescents to Advertising for Foods High in Fat, Sugar or Salt
por: Hélène Escalon, et al.
Publicado: (2021) -
Physicochemical Evaluation of Diploknema butyracea Seed Extract and Formulation of Ketoconazole Ointment by Using the Fat as a Base
por: Jitendra Pandey, et al.
Publicado: (2021)