Results 11 to 20 of about 70,556 (304)
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Determination of the chemical structure of diet biscuits with modern enstrumental techniques
Cumhuriyet Science Journal, 2021 There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash ...
İdil Karaca Açarı
doaj +1 more source
Biscuit consumption and diabetic retinopathy incidence in adults in the United States
Diabetology & Metabolic Syndrome, 2022 Background Foods have a considerable influence on human health and were directly related to glycemic control for diabetes patients. However, little is known about the effects of biscuits, a traditional food consumed in large amounts in several countries,
Ke Shi +7 more
doaj +1 more source
Visualising future behaviour: Effects for snacking on biscuit bars, but no effects for snacking on fruit. [PDF]
, 2015 In this study, participants (N = 223) were randomised to visualise snacking on fruit, visualise snacking on biscuit bars or no visualisation, and intentions and attitudes towards fruit and biscuit bars, immediate selection of fruit or biscuit bars and ...
Adams, C. +3 more
core +1 more source
Heliyon, 2021 This study investigated the effect of consumption of an optimum biscuit from composite flour of Musa sapientum L. (‘banana cochon’) and Vigna unguiculata L.
Bilkissou Njapndounke +4 more
doaj +1 more source
Effects of Different Dietary Functional Ingredients on the Nutritional Properties, Sensory Quality and Digestive Characteristics of Biscuits [PDF]
Shipin KexueThis study investigated the effects of incorporating four dietary functional ingredients, Hedyotis Diffusae Herba (HDH), Citri Reticulatae Pericarpium (CRP), Ulva prolifera, and jasmine, into biscuit on its nutritional properties, sensory quality, and ...
YAO Sai, WEN Haichao, CHEN Yikun, LÜ Wang, XU Lirong, WANG Hairong, ZHONG Feng
doaj +1 more source
Foods, 2020 Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children.
Soulef Benkadri +3 more
doaj +1 more source
Microbial Profile of Maize - Pigeon Pea Biscuit in Storage
Fountain Journal of Natural and Applied Sciences (FUJNAS), 2013 The production of biscuit from a blend of maize (Zea mays) and pigeon pea (Cajanus cajan) flour had earlier been reported in the literature. However, there is no information on the shelf stability of the biscuit.
B. A. Olunlade +2 more
doaj +1 more source
Using food intake records to estimate compliance with the Eatwell plate dietary guidelines [PDF]
, 2017 This work was supported by the Scottish Government's Rural and Environment Science and Analytical Services (RESAS) Division. The original studies, from which the current data were taken, were funded by the Food Standards Agency, UK, and the Biscuit, Cake,
Clark, H. +4 more
core +1 more source
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend [PDF]
Hemijska Industrija, 2017 The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality.
Filipčev Bojana +7 more
doaj +1 more source