Results 51 to 60 of about 107,618 (303)
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 +3 more sources
Analysis of the failure of cracked biscuits [PDF]
, 2016 Cracks or checks in biscuits weaken the material and cause the product to break at low load levels that are perceived as injurious to product quality. In this work, the structural response of circular digestive biscuits, with diameter 72 mm and thickness
Anand, Saurabh +3 more
core +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus +4 more
wiley +1 more source
Pemanfaatan Limbah Jagung Untuk Pembuatan Biskuit Pakan Hijauan Di Kecamatan Lima Kaum Batusangkar [PDF]
, 2016 Biscuits Feed Forage is obtained by the technique Silage. These biscuits can be made from agricultural waste including corn waste. As one of the agricultural centers in West Sumatra, corn production in the District Batusangkar very high.
SARI, M. (MAYA)
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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 +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 +5 more
doaj +1 more source
Research 2.0 : improving participation in online research communities [PDF]
, 2009 Web 2.0 thinking and technologies create a number of new opportunities to conduct research broadly labeled as Research 2.0. Research 2.0 is a growing area of academic and commercial interest, which includes research undertaken in online research ...
Child, P, Ferneley, E, Heinze, A
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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 +4 more
wiley +1 more source
Microorganisms, 2023 The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and ...
Małgorzata Wronkowska +3 more
doaj +1 more source
Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
core +1 more source