Results 31 to 40 of about 107,618 (303)

WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM

Food and Environment Safety, 2023
The increased consumption of chicken eggs results in a tremendous volume of egg shell waste, which has an environmental impact. In the node of waste valorisation, egg shells can be utilized as a source of calcium supplementation in various food products.
Raghul M
doaj  

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Food Production, Processing and Nutrition, 2021
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of
Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré, Aly Savadogo   +5 more
doaj   +1 more source

Reference amounts utilised in front of package nutrition labelling:impact on product healthfulness evaluations [PDF]

, 2014
Background/Objectives: The research question addressed in this paper is how different reference amounts utilised in front of package nutrition labelling influence evaluation of product healthfulness.
Hieke, Sophie, Hodgkins, C., Jola, C., Kennedy, J., Raats, Monique M., Wills, Josephine   +5 more
core   +5 more sources

Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

Future Foods
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour.
Jariyah, Achmad Wahyu Hidayat, Hadi Munarko   +2 more
doaj   +1 more source

Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Notulae Scientia Biologicae, 2015
Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000
Abd El-Moneim M. R. AFIFY, Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN   +3 more
doaj   +1 more source

How does peoples’ perception of control depend on the criticality of a task performed by a robot Paladyn [PDF]

, 2019
© 2019 Adeline Chanseau et al., published by De Gruyter. This work is licensed under the Creative Commons Attribution 4.0 Public License.Robot companions are starting to become more common and people are becoming more familiar with devices such as Google
Chanseau, Adeline, Dautenhahn, Kerstin, Koay, Kheng, Lakatos, Gabriella, Salem, Maha, Walters, Michael   +5 more
core   +2 more sources

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals

Food Chemistry: X
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits.
Iahtisham-Ul-Haq, Aqsa Akram, Iqra Yasmin, Hafiz Rizwan Sharif, Gulzar Ahmad Nayik, Seema Ramniwas, Shahida Anusha Siddiqui   +6 more
doaj   +1 more source

Analisis Perancangan Basis Data Pada Sistem Penjualan PT. Interbis Sejahtera Palembang [PDF]

, 2018
The development of human civilization from time to time has produced many advances in various fields both in terms of technology or in other fields, especially in the field of industry, especially in the sales department.
Lenni, Marga
core  

Iced vovos: a one act play [Play script] [PDF]

, 2018
This script was developed through a collaborative process. A work of stream-of-consciousness prose reflecting on Iced VoVos, an iconic Australian confectionery, penned by Janet McDonald constitutes the heart of the script.
Baker, Dallas, McDonald, Janet
core   +2 more sources

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source