Results 111 to 120 of about 106,218 (300)
The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1993 The increasing use of cheese powder as an ingredient used by food manufactures can be related to the changing consumer needs, identifying new consumer preferences, marketing and obtaining an acceptable capital return.
Joudi, Salah A
core
Advanced Healthcare Materials, EarlyView.A superhydrophobic 3D cell culture platform enables rapid and consistent formation of heterotypic tumor–stroma clusters, and reveals how physiological shear conditions influence metastatic signaling. Mechanical stimulation of cancer‐associated fibroblasts promotes sustained cytokine secretion and survival‐promoting pathways, showing how multicellular ...
Alexandria T. Carter +5 more
wiley +1 more source
Toxins, 2019 Acrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing. To
Michele Suman +3 more
doaj +1 more source
Advanced Healthcare Materials, EarlyView.A human microfluidic blood‐brain barrier (mBBB) model enables spatially resolved comparison of nanoparticle trafficking. Extracellular vesicles (EVs), liposomes, and nanoplastics exhibit distinct transport and disruption behaviors, revealing that membrane composition and uptake pathways govern BBB interaction.
Bryan B. Nguyen +9 more
wiley +1 more source
Modeling of Creep in Refractory Lining in Anode Baking Furnaces
CeramicsRefractory flue walls in anode baking furnaces are exposed to harsh conditions during operation, affecting the structural properties of the material. The flue walls in industrial furnaces degrade over time to the point where they no longer perform as ...
Trond Brandvik +3 more
doaj +1 more source
Colloidal interactions in an alternate make cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, (Manawatū), New Zealand [PDF]
, 2017 The role of emulsion structure and interactions on the material and technical functionality of an alternate make cheese (AMC) was investigated. Lab scale cheese samples (25 g comprising 23 wt.% fat and 20 wt.%) were prepared by recombining model ...
Luo, Jing
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Rapid Fabrication of Self‐Propelled and Steerable Magnetic Microcatheters for Precision Medicine
Advanced Materials, EarlyView.A rapid Joule heating fabrication method for the production of self‐propelling, adaptive microcatheters, with tunable stiffness and integrated microfluidic channels is presented. Demonstrated through three microrobotic designs, including a steerable guiding catheter, an untethered wave‐crawling TubeBot, and a distal‐end propelled microcatheter, it was ...
Zhi Chen +5 more
wiley +1 more source
PREMISELE TEORETICE ALE MODELĂRII MATEMATICE A PROCESULUI DE COACERE A PÂINII
Agricultura, 2009 The industrial practice in bread making is to bake bread in an oven that is controlled at a constant temperature. Due to the oven structure, the bread effectively experiences four major temperature zones.
Adriana Paula David, N. Burnete
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
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Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking
Journal of Food Research, 2017 Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium
N'guessan, Elise +3 more
openaire +3 more sources