Results 51 to 60 of about 70,556 (304)
SANITASI ALERGEN PADA PROSES PRODUKSI BISKUIT DALAM UPAYA MENGURANGI RESIDU ALERGEN TELUR
Jurnal Teknologi dan Industri Pangan, 2021 Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis.
Kartika Sari +2 more
doaj +1 more source
Promoting engagement in embryology through gamified student‐developed small group sessions
Anatomical Sciences Education, EarlyView.Abstract Learning embryology is often challenging for students as it requires conceptualizing morphological changes to embryologic structures across time. To further complicate the process, while some structures transition to permanent structures, others disappear or degenerate.
Jessica N. Byram +2 more
wiley +1 more source
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 +2 more
doaj +1 more source
Future Foods, 2023 This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic load ...
Bilkissou Njapndounke +5 more
doaj +1 more source
Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour [PDF]
, 2017 The focus of this study was the formulation of biscuit with the addition of Mozambique tilapia fish, round Sardinella fish, and brown rice flour which were widely accepted by the community.
saifuddin, sirajuddin, slamet, widodo
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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 +4 more
wiley +1 more source
The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition [PDF]
, 2016 Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this
Ahda, M. (Mustofa) +4 more
core +2 more sources
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
Determination of types of fat ingredient in some commercial biscuit formulations [PDF]
, 2014 A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil.
Abdul Manaf, Yanty Noorzianna +2 more
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