Results 101 to 110 of about 71,051 (306)
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Croatian Journal of Food Science and Technology, 2014 The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka +5 more
doaj
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Modeling of flour confectionery recipes using alternative functional components
Vestnik MGTUFinding alternative sources of protein is topical worldwide for a number of reasons: deficiency of dietary protein, allergies to certain types of protein, environmental hazards of animal agriculture, the growing popularity of vegetarianism and veganism ...
Ivanova D. A., Tarabanova E. V.
doaj +1 more source
VALUE-ADDED WHEAT PRODUCT TRADE [PDF]
This study evaluated international trade of value-added wheat products. Analyzed were market size and growth rate by country for each product group. Shift share analysis was used to examine changes in market shares for each value-added wheat product ...
Onnen, Jennifer M., Wilson, William W.
core +1 more source
Development of palm puree from different Tenera breeds and its effect on the stability, physico-chemical properties and acceptability of biscuit / Haswani Maisarah Mustafa [PDF]
, 2014 The health-promoting benefits and natural goodness of new developed food product of Palm Puree (PP) which is associated with antioxidant properties provide new information on its uses in food applications.
Mustafa, Haswani Maisarah
core
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Jurnal Ilmu Kesehatan MasyarakatAdolescent girls are more susceptible to anemia so good nutritional intake is needed to meet these iron needs. to meet iron needs in adolescents. Bangun-bangun leaves biscuits and anchovies that are rich in iron can be a solution to meet the iron needs ...
Bernardin Dwi Fontani +3 more
doaj +1 more source
Current weaning practices in a group of Maltese parents [PDF]
, 2012 Background: Certain weaning practices are known to increase the risk of problems such as allergies, fussy eaters and childhood obesity. Aim:To assess the variations in weaning practices, including the time of introduction of food and of lumpy ...
Mizzi, Joseph, Zammit, Valerie
core
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
Development of a fire test facility for graphite fiber-reinforced composites [PDF]
A number of modifications were added to the Model 25 facility to make it specifically applicable for composite material screening tests. Most significant was the development of hardware for trapping fibers released during test and isolating them for ...
Alexander, J. G.
core +1 more source