Results 91 to 100 of about 24,806 (304)

The Non‐Professional Virtues of the Hospice Volunteer

Journal of Applied Philosophy, EarlyView.
ABSTRACT Volunteers have long played a significant role in hospice care. Much of the care volunteers provide consists of weekly hour‐long in‐home visits. Home‐visiting hospice volunteers are not professionals, nor are they strangers or intimates. Hospice volunteers will not typically face moral dilemmas, nor be called upon to make dramatic decisions ...
Michael B. Gill
wiley   +1 more source

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Polish Journal of Food and Nutrition Sciences, 2014
Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality.
Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del   +4 more
doaj   +1 more source

Royal Biscuits Inc

, 2008
Royal Biscuits Inc is a British manufacturing company of fine biscuits. They have a highly respected product portfolio of 3 fine biscuits: Supreme crisps (R), Tropical chocolates (R) and Sublime rolls (R).The turnover of Royal Biscuits Inc is steadily ...
de Vlieger, An-Katrien, Roodhooft, Filip
core  

The selling of broken and reject biscuits. [PDF]

, 2017
Masters Degree. University of KwaZulu-Natal, Durban.Bakers Biscuits is the largest biscuit manufacturer in South Africa. As with most manufacturing processes across varied industries, there is a level of waste that the manufacturer has to contend with ...
Chetty, Kubandran.
core  

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017
This paper aimed to improve the properties of gluten biscuits using food additives. For the research, sodium metabisulphite and cysteine antioxidants, were used, and their influence on the properties of gluten biscuits was observed. Sodium metabisulphite
George MOISE
doaj  

Confectionery technology for patients with diabetes and celiac disease

, 2013
Summary: Celiac disease is a chronic, systematic disease characterized by mucosa damage of the small intestine by gluten, which is a component of the wheat, rye and oats gluten complex. Celiac disease is often accompanied by diabetes.
Mykhailova, Nelia, Lazorenko, Natalia, Dorohovich, Victoriya   +2 more
core  

Glycemic Control, Animal Protein Intake, and the Risk of Diabetic Retinopathy Progression Among Patients With Type 2 Diabetes

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu, Chih‐Cheng Hsu, Chih‐Yiu Tsai, Shang‐Jyh Hwang, Kun‐Der Lin, Pi‐Chen Lin, Ya‐Fang Huang, Chiao‐I Chang, Meng‐Chuan Huang   +8 more
wiley   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Millennials' Hybrid Consumer Identities: Balancing Consumer Ethnocentrism

Psychology &Marketing, EarlyView.
ABSTRACT While consumer ethnocentrism has been widely examined, little is known about how consumers manage the persistent gap between ethnocentric attitudes and everyday purchasing behavior. Drawing on balance theory (Heider 1958), this study conceptualizes consumer ethnocentrism as a situationally activated balancing process rather than a stable ...
Barbora Vaculová, Clarinda Jansberg
wiley   +1 more source