Results 11 to 20 of about 24,806 (304)
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
Probing Shear Stress Distribution within Single Particle Scale inside Particulate Packing
KONA Powder and Particle Journal, 2014 Studies have been performed to understand the nature of stress distribution within birefringent sensor particles embedded inside a granular bed under axial compression loading. Both the variation of the maximum shear
S. Joseph Antony, David Chapman
doaj +1 more source
Development of a healthy biscuit: an alternative approach to biscuit manufacture [PDF]
Nutrition Journal, 2006 Abstract Objective Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing ...
Davies B, Baker JS, Boobier WJ
openaire +3 more sources
Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Open Agriculture, 2021 Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea +1 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
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
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
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
Anzac Biscuits - A Culinary Memorial [PDF]
, 2006 Anzac biscuits form an integral part of commemoration of the Anzac tradition in Australia. Symons (1982) argues that Anzac biscuits may be regarded as only one of two distinctly Australian foods.
Supski, Sian
core +2 more sources
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