Results 61 to 70 of about 7,596 (261)

Blurring the Boundaries: An Investigation of Eating Disorder Recovery Content on TikTok

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Eating disorder recovery content is widely circulated on TikTok. We thematically analyzed recovery content on TikTok, examined its associations with symptom severity among individuals with eating disorders, and assessed its co‐occurrence with pro‐eating disorder material within their TikTok feeds.
Scott Griffiths, Isabel Martyn, Harish Kannan, Ben Stone, Emma Austen, Edoardo Tescari, Usha Nattala, Wesley Grey, Noa Brittain, Deborah Mitchison, Jake Linardon, Jasmine Fardouly, Emily Harris   +12 more
wiley   +1 more source

The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour

Applied Food Research
Biscuits, a widely consumed bakery product, primarily utilize wheat flour as their main ingredient, yet this ingredient possesses limited nutritional benefits (lacks essential amino acids, fiber, and micronutrients); thus, utilizing composite flours ...
Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera   +2 more
doaj   +1 more source

Digital Rights Activism in Multilevel Governance

European Policy Analysis, EarlyView.
ABSTRACT Multilevel governance (MLG) without a clear hierarchical structure can create power imbalances among various actors, particularly in settings with overlapping jurisdictions and policy areas. This dynamic is especially pronounced in Internet governance, which faces a complex interplay of domestic laws, state interdependence, and heightened ...
Alison Harcourt
wiley   +1 more source

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Journal of Agriculture and Food Research
Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour
Navdeep Singh Sodhi, Bhavnita Dhillon, Vinay Kumar Pandey, Sarvesh Rustagi, Kshirod Kumar Dash, Shivangi Sharma, Karan Arora, Ranjodh Singh Sandhu, Amritdeep Singh   +8 more
doaj   +1 more source

Disinformation and misinformation in epilepsy: An analysis of multiplatform short‐form social media video content

Epileptic Disorders, EarlyView.
Abstract Objective Short‐form social media content is increasing in popularity but is at risk for propagating health‐related disinformation/misinformation. We aimed to quantify epilepsy‐related disinformation/misinformation on three such platforms: TikTok, Instagram Reels, and YouTube Shorts.
Maggie St‐Pierre, Jimmy Li, Dènahin Hinnoutondji Toffa, Alexis Robin, Dang Khoa Nguyen   +4 more
wiley   +1 more source

EVALUATION OF PHYSICAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF DOUGH AND HONEY BISCUITS ENRICHED WITH BUCKWHEAT AND RY [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied.
Marija Bodroža-Solarov, Olivera Šimurina, Bojana Filipčev, Milka Vujaković   +3 more
doaj  

Formulasi Biskuit Sebagai Produk Alternatif Pangan Darurat

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2016
Abstrak Tujuan dari penelitian ini adalah membuat formulasi biskuit alternatif sebagai produk pangan darurat dengan syarat nutrisi harian yaitu 2100 kkal, menggunakan baku lokal sebagai tepung komposit dan penambahan senyawa antioksidan.
Mustika Hermayanti, Nur Lailatul Rahmah, Susinggih Wijana   +2 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Volatile Organic Compounds in Malt Based on GC-MS and GC-IMS Technology

Shipin gongye ke-ji
In order to explore the differences of volatile organic compounds (VOCs) in different malts, roasted malt and biscuit malt were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS ...
Qian LIU, Yanlong BAI, Jianhua JIA, Lin XIAO, Xiaojuan WANG, Xiaolong ZHOU, Ran QIU   +6 more
doaj   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source