Results 51 to 60 of about 24,806 (304)

Etude du secteur des biscuits et gâteaux. Données 2008

, 2010
L'OQALI est un observatoire INRA-AFSSA Diffusion du document : publiqueCe rapport est un deuxième bilan sur la qualité nutritionnelle des biscuits et gâteaux, avec une meilleure couverture du marché que celle de la première étude publiée en mai 2009 ...
Henini, Marion, Combris, Pierre, P., Soler, Louis Georges, Goglia, Raffaella, Stevenin, Florence, Observatoire de La Qualité de L'Alimentation, ., Spiteri, Marine   +6 more
core   +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

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

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Etude du secteur des biscuits et gâteaux 2008. Résultats

, 2009
L'OQALI est un observatoire INRA-AFSSA Diffusion du document : publiqueCette étude sectorielle du suivi du marché des biscuits porte essentiellement sur l'information présente sur l'emballage : la composition nutritionnelle (étiquetage de groupe 2 ...
Henini, Marion, Combris, Pierre, P., Soler, Louis-Georges, Goglia, Raffaella, Stevenin, Florence, Observatoire de La Qualité de L'Alimentation, ., Spiteri, Marine   +6 more
core   +1 more source

Svetlana Orusova, bortsg biscuits and tea

, 2020
In this video Svetlana shows how to make Kalmyk biscuits and tea. While cooking, she talks about various recipes and biscuit varieties. She says that dough for biscuits and tea should be mixed clock-wise.

core   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Biscuits [PDF]

, 2018
In this video the authors look at the history and culture of cooking biscuits in ...
NC DOCKS at University of North Carolina Asheville, Dadian, Mia, Schweitz, Carolyn   +2 more
core  

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source