Results 31 to 40 of about 17,310 (258)

Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference

Foods, 2022
Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional ...
Rita Végh, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász, László Sipos   +4 more
doaj   +1 more source

Haptic In‐Sensor Computing Device Based on CNT/PDMS Nanocomposite Physical Reservoir

Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.
Using a porous carbon nanotube‐polydimethylsiloxane nanocomposite, a sensor array integrated with a physical reservoir computing paradigm capable of in‐sensor computing is demonstrated. The device is able to classify between nine objects with an accuracy above 80%, opening the possibility for low‐power sensing/computing for future robotics.
Kouki Kimizuka, Saman Azhari, Shoshi Tokuno, Ahmet Karacali, Yuki Usami, Shuhei Ikemoto, Hakaru Tamukoh, Hirofumi Tanaka   +7 more
wiley   +1 more source

An ultra‐processed food‐based cafeteria diet induces obesity, metabolic dysfunction, and tissue‐specific gene dysregulation in C57BL/6 mice

Animal Models and Experimental Medicine, EarlyView.
This schematic figure illustrates the experimental design and key findings of the study. Forty male C57BL/6 mice were assigned to either a standard diet control group or a cafeteria diet (CAFD) group for 16 weeks. CAFD induces obesity, insulin resistance (HOMA‐IR), hepatic steatosis, and dysregulation of a number of genes in visceral and subcutaneous ...
Guilherme Coutinho Kullmann Duarte, Daisy Crispim, Shiva Cerutti Wittée, Joana Raquel Nunes Lemos, Natalia Emerim Lemos, Mayara Souza de Oliveira, Melissa Daniele Alves, Eloísa Toscan Massignam, Tais Silveira Assmann, Felipe Mateus Pellenz   +9 more
wiley   +1 more source

Yellow Corn Biscuits for Early Childhood: High Energy and Beta-carotene

Jurnal Bahan Alam Terbarukan, 2018
Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene.
Siti Fathonah, Rosidah Rosidah, Stella Septianarta   +2 more
doaj   +1 more source

Promoting engagement in embryology through gamified student‐developed small group sessions

Anatomical Sciences Education, EarlyView.
Abstract Learning embryology is often challenging for students as it requires conceptualizing morphological changes to embryologic structures across time. To further complicate the process, while some structures transition to permanent structures, others disappear or degenerate.
Jessica N. Byram, Sabrina C. Woods, Elizabeth R. Agosto   +2 more
wiley   +1 more source

Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

Czech Journal of Food Sciences, 2022
Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods.
Shahnila, Sana Arif, Imran Pasha, Hira Iftikhar, Fakiha Mehak, Razia Sultana   +5 more
doaj   +1 more source

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Journal of Food Quality, 2018
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat ...
Warinporn Klunklin, Geoffrey Savage
doaj   +1 more source

Making it explicit – Sustained shared thinking dialogue as a way to explore children's perspectives on quality in German early childhood education and care

British Educational Research Journal, EarlyView.
Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha, Frauke Hildebrandt, Caroline Wronski, Jan Lonnemann, Mathias Urban   +4 more
wiley   +1 more source

Highlighting That Green Products Derive From Waste: Which Is the Effect on Consumer Behavioral Intention?

Business Strategy and the Environment, EarlyView.
ABSTRACT In the current market landscape, many innovative eco‐friendly materials are being developed. Plant‐based leather is being used recently in the production of fashion accessories. Based on the rational perspective in explaining sustainable consumer behavior, this study investigates the effect of green perceived utility, perceived performance ...
Rosa Maria Dangelico, Luca Fraccascia
wiley   +1 more source

Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit

Food Production, Processing and Nutrition, 2023
Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content associate to low fiber content make them unsuitable for diabetics.
Wilfred Damndja Ngaha, William Tchabo, Rosane Soh Matsinkou, Lola Kangue Nyame, Edith Nig Fombang   +4 more
doaj   +1 more source