Results 11 to 20 of about 107,618 (303)
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
Shipin gongye ke-ji, 2023 To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits.
Yanyan LI +6 more
doaj +1 more source
The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people [PDF]
, 2014 BACKGROUND: Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake.
Allen, Victoria J. +4 more
core +2 more sources
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
International Journal of Food Science, 2022 The fermentation of sweet potato (Ipomoea batatas L.) with a strain of Lactobacillus plantarum leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour.
Hippolyte Tene Mouafo +4 more
doaj +1 more source
Annals of Agricultural Sciences, 2021 Black oncom is a fermented product from the by-product of peanuts that can be processed into flour and used as a food ingredient in the development of biscuit products. These biscuit products offer the same potential benefits as peanuts.
Azizah Rohimah +4 more
doaj +1 more source
Effect of acorn flour on the physico-chemical and sensory properties of biscuits
Heliyon, 2019 The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared.
Antonella Pasqualone +6 more
doaj +1 more source
International Journal of Secondary Metabolite, 2017 In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
Seda Yalcin
doaj +1 more source
Study on the recipe and production process of highly hollow biscuit
Liang you shipin ke-ji, 2020 High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
doaj +1 more source
Process Measurement in the Food Industry (Part 1)
Measurement + Control, 1981 This article reviews a selection of familiar techniques for in-line measurement of temperature, moisture, flow, and level, with descriptions of some transducers adapted for particular applications in the food industry.
D. J. Steele CEng, MIERE, FInstMC +1 more
doaj +1 more source