Results 41 to 50 of about 7,596 (261)

Correlation between acrylamide content and colour in some baked products

Czech Journal of Food Sciences, 2023
The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark.
Zana Mohammed Abdulazeez, Abdel Moniem Ibrahim Mustafa, Fehmi Yazici   +2 more
doaj   +1 more source

Students' perspectives on the use of social media in anatomy medical education: A survey study

Anatomical Sciences Education, EarlyView.
Abstract Medical students are increasingly engaging with digital technologies for anatomy learning. However, investigations of students' perceptions of anatomy social media content are lacking. This study aims to explore medical students' perspectives of anatomy social media content and its self‐reported value as a learning resource.
Grace Powderly, Morgan Loy, Trevor Diepenbrock, Travis Hansen, Andrew Marble, Sara Funk   +5 more
wiley   +1 more source

CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT- OAT FLOUR COMPOSITE CAKES AND BISCUITS [PDF]

Journal of Productivity and Development, 2018
The effect of using Oat flour to improve the functional properties of cake and biscuit was explored. Oat flour in the  cake and biscuit formulation was replaced at four levels, 25, 50, 75 and 100% with whole meal wheat flour(wmwf).
Hoda Zaki, Abd el gawad El shawaf, Atteia El makhzangy, Ahmed Hussien   +3 more
doaj   +1 more source

Context‐centric proactive information delivery for Knowledge Work support: Opportunities, challenges, and directions. An Annual Review of Information Science and Technology (ARIST) paper

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Context‐centric proactive information delivery (PID) is a relatively underexplored domain within recommender systems (RS) aimed at enhancing Knowledge Workers' productivity by proactively providing relevant information during digital tasks.
Mahta Bakhshizadeh, Christian Jilek, Markus Schröder, Heiko Maus, Andreas Dengel   +4 more
wiley   +1 more source

التقييم الحسي والغذائي و للبسکويت المحضر باستخدام مسحوق نوى التمر وبذور الزيتون [PDF]

مجلة التربية النوعية والتكنولوجيا, 2019
هدفت هذه الدراسة الى تقييم الخصائص الغذائية والطبيعية والحسية للبسکويت المحضر باستخدام مسحوقنوى التمر وبذور الزيتون . تم استخدام 3 مستويات للإحلال بالمصادر النباتية ) 5 , 10 , 15 %( .تم تقديرالترکيب الکيميائي ،المعادن للمصادر النباتية والبسکويت المحضر ...
نهلة صلاح زيدان, ريهام رفعت عبد السميع   +1 more
doaj   +1 more source

Making it explicit – Sustained shared thinking dialogue as a way to explore children's perspectives on quality in German early childhood education and care

British Educational Research Journal, EarlyView.
Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha, Frauke Hildebrandt, Caroline Wronski, Jan Lonnemann, Mathias Urban   +4 more
wiley   +1 more source

FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Glycine max) Protein Isolates as a Potential Food for Undernourished Young Children]

Jurnal Teknologi dan Industri Pangan, 2012
Fish is a protein source important for enhancing nutritional status because it is categorized as high quality food. Fish flour is one of the fish product that has not been optimally utilized as food.
Mervina, Clara M. Kusharto*, Sri Anna Marliyati   +2 more
doaj  

Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015
Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of ...
Razieh Niazmand, Arpa Khechumian, Mostafa Shahidi Noghabi   +2 more
doaj   +1 more source

Highlighting That Green Products Derive From Waste: Which Is the Effect on Consumer Behavioral Intention?

Business Strategy and the Environment, EarlyView.
ABSTRACT In the current market landscape, many innovative eco‐friendly materials are being developed. Plant‐based leather is being used recently in the production of fashion accessories. Based on the rational perspective in explaining sustainable consumer behavior, this study investigates the effect of green perceived utility, perceived performance ...
Rosa Maria Dangelico, Luca Fraccascia
wiley   +1 more source

Production of Biogas through Anaerobic Cofermentation of Cattle Slurry with Biscuit Waste

GeoScience Engineering, 2016
The paper presents the results of the model of anaerobic co-fermentation of cattle slurry with biscuit waste. It was confirmed that the waste from the food industry is a valuable biogas substrate. The highest specific production of methane (0.49 mN3·kgVS-
Chamrádová K., Rusín J.
doaj   +1 more source