Results 31 to 40 of about 24,806 (304)
INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
ZLATIN ZLATEV +3 more
doaj
Molecules, 2022 Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax ...
Nathália Martins Bomfim Barreto +6 more
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Food Chemistry: XThis study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits.
Iahtisham-Ul-Haq +6 more
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Effect of Date Palm Heart (Phoenix dactylifera L.) as a Functional Food Ingredient on Oat Biscuits Properties [PDF]
مجلة بحوث التربية النوعيةThis study attempted to produce fiber and protein enriched biscuits with both increasing nutritional value and appealing palatability. The composition of the heart palm powder of Phoenix dactylifera L. var., zaghloul was examined.
منار عثمان السيد
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The impact of sugar and fat reduction on perception and liking of biscuits
, 2014 Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception.
Biguzzi, Coralie +2 more
core +1 more source
The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +1 more source
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
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 +5 more
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Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
Applied Sciences, 2023 Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems.
Salih Salihu +2 more
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