Results 81 to 90 of about 105,667 (298)
Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review
FoodsCoffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods.
Mitra Ahanchi +3 more
doaj +1 more source
International Journal of Behavioral Nutrition and Physical Activity, 2017 Background This research evaluated the effects of financial incentives and purchase restrictions on food purchasing in a food benefit program for low income people.
Simone A. French +5 more
doaj +1 more source
Growing Pains or Opportunities? A Customer Survey of Three Farmers\u27 Markets in One Rural Community [PDF]
, 2014 The continued growth of farmers\u27 markets is presenting new challenges to Extension. As the number of markets expands, how can Extension help those in the same community work together for mutual benefit?
Di Salvo, Paul A +4 more
core +3 more sources
Advanced Functional Materials, EarlyView.This study demonstrates that memristors can replace conventional 2T–1C driving circuits with simplified 1T–1 m architectures by exploiting resistance switching. With ultra‐low switching voltages (< ±0.2 V) and multi‐level resistance states, the memristors precisely control the current injected into organic light‐emitting diodes (OLEDs).
Dong Hyun Kim +6 more
wiley +1 more source
On the Role of Fats in Baked Flour Goods
Food and raw materials, 2013 The role of fats in developing the structure of dough and baked bread goods and pastries is considered. Criteria of choosing fatty materials by their nutritional value and physical state for obtaining safe and quality products are presented. A method of producing pastries with liquid vegetable oils and natural biopolymer-based stabilizing food ...
openaire +3 more sources
Advanced Functional Materials, EarlyView.This paper presents a digital microfluidics‐based technique for transferring and reconfiguring soft nanomembranes. Laser‐machined nanothin membranes are picked up, transported, and aligned via tailored surface tension and the actuation of water droplets, enabling the development of flexible electronics, the integration of functional materials on 3D ...
Quang Anh Nguyen +15 more
wiley +1 more source
2014 Local Food Consumption in Vermont [PDF]
, 2014 This paper revisits and updates a 2011 study to count local food consumption in Vermont.
Becot, Florence A., Conner, David
core +1 more source
Advanced Healthcare Materials, EarlyView.Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng +16 more
wiley +1 more source
World Allergy Organization Journal, 2017 Background Consumption of baked egg by raw egg allergic children is associated with immune changes suggesting development of tolerance. However, causation has not been tested using a double blind randomized controlled trial (RCT).
Merryn Netting +5 more
doaj +1 more source
The secret to baking a good loaf
Materials Today, 2007 Bread has been produced and consumed for many thousands of years – long before science existed. A new book provides a comprehensive review of the latest scientific developments in baking.
openaire +2 more sources