Journal of Ecology and Toxicology
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Food pyramid
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Food pyramid
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Food pyramid
A food pyramid or diet pyramid is a pyramid-shaped diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
Food pyramid
Speaker PPTs
- Aiste Kabašinskiene
In-store hygiene evaluation and its relationship with microbiological indices of some foods, sold in different retail market places in Lithuania
| PDF Version - Abel Tablada de la Torre
Productive facades: Potential energy and food harvesting in singapore’s residential buildings
| PDF Version - Yusuf L Henuk
Contribution of crops production for food security in Indonesia
| PDF Version - Laurence Macia
Gut microbiota, bacterial metabolites and metabolite sensing GPCRs protect against food allergy
| PDF Version - Ming Yang
Generation, characterization and application of monoclonal antibodies against foot-and-mouth disease virus serotype A
| PDF Version - Ann-Sofie Sandberg
Designing plant foods for optimal iron and zinc bioavailability
| PDF Version - Maha M Saber
Honey as nutrient and functional food
| PDF Version - Alejandro RodrÃÂguez
Integral utilization of lignocellulosic materials; residues of the agriculture and agri-food industry
| PDF Version - Sanjay K Singh
Indian wheat programme as backbone for national food security
| PDF Version - Dele Ogunremi
Strategy for developing a molecular sub typing tool for a food borne bacterial pathogen using a whole genome analysis approach: the case of Salmonella Enteritidis
| PDF Version - Francesca Valerio
Probiotic vegetable foods containing health promoting molecules
| PDF Version - Shashi Vemuri
Risk mitigation methods for removal of pesticide residues in Tomato for food safety
| PDF Version - Hein A. Timmerman
Ensuring safe food production by providing guidance as an authority on hygienic engineering and design for food manufactured in or imported into Europe
| PDF Version - Ian Watson
Combining technologies for food decontamination and extending the shelf life of fruit and vegetables
| PDF Version - Lamin S. Kassama
The impact of non-thermal processes on food quality and safety
| PDF Version - Modesto Olanya
Progress on the bio-control of food-borne pathogens on leafy greens with non-pathogenic microbes
| PDF Version - Rafael Correa Rocha
Immune mechanisms implicated in the tolerance induction to food allergens in children
| PDF Version - Regina Celia Spadari
Stress-induced endocrine response and anxiety: the effects of comfort food
| PDF Version - Jorge A Saraiva
Storage of foods under mild pressure (hyperbaric storage) at variable (uncontrolled) room: A possible new preservation concept and an alternative to refrigeration?
| PDF Version - Hasan Cebi
Food, agriculture and livestock productivity in Manisa, Turkey: The profile study
| PDF Version - X. Gomez
Feasibility of biofuels production: combining H2-CH4 and lipid production from food wastes using mixed anaerobic microflora
| PDF Version - Tong Zhao
Efficacy of a novel bactericide for elimination of biofilm in food processing facilities
| PDF Version - Etienne Dako
Antimicrobial effects of capsaicinoids and lecithin on the growth of food borne pathogenic bacteria
| PDF Version - Alvin Lee
Non-thermal processing technologies to inactivate foodborne viruses
| PDF Version - Elsayed Abdelaal
Barley-based functional foods in health and nutrition
| PDF Version - Charles C. Muscoplat
It’s not your Grandmothers cookbook anymore: Chemicals and genes in your food; with the chemicals and genes in you!
| PDF Version - Monica Haros
Use of ancient Latin-American crops in bread. Effect on mineral availability and glycemic index
| PDF Version - Lenka Maletinska
Impact of novel lipidized analogs of neuropeptides on food intake decrease and metabolic changes in rodents
| PDF Version - Alison Burton Shepherd
Can we really trust genetically modified foods?
| PDF Version - Dilek Heperkan
Antimicrobial activity of lactic acid bacteria on pathogens in foods
| PDF Version - Osama Ibrahim
Oligosaccharides: An overview of beneficial sweeteners for food products
| PDF Version - Markus Link
Food analysis to check quality, safety and authenticity by full-automated 1H-NMR
| PDF Version - Ben-Shoshan
The effect of eczema, environment and sociodemographic factors on the development of food allergy
| PDF Version