Results 61 to 70 of about 17,310 (258)

Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products

Journal of High Institute of Public Health, 2018
Background: Consumer’s interest in healthy eating shifted towards the potential health benefits of specific foods and food ingredients. Flaxseed has a unique fatty acid profile. It is high in omega-3 fatty acid and calcium.
Heba Elshehy, Neveen Agamy, Hanaa Ismail
doaj   +1 more source

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Polish Journal of Food and Nutrition Sciences, 2014
Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality.
Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del   +4 more
doaj   +1 more source

Cheia de axé (full of axé): Spirituality, resistance, and repair in Pernambuco's Afro‐Brazilian traditional communities

Feminist Anthropology, EarlyView.
Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017
This paper aimed to improve the properties of gluten biscuits using food additives. For the research, sodium metabisulphite and cysteine antioxidants, were used, and their influence on the properties of gluten biscuits was observed. Sodium metabisulphite
George MOISE
doaj  

Forecasting Count Data With Varying Dispersion: A Latent‐Variable Approach

Journal of Forecasting, EarlyView.
ABSTRACT Count data, such as product sales and disease case counts, are common in business forecasting and many areas of science. Although the Poisson distribution is the best known model for such data, its use is severely limited by its assumption that the dispersion is a fixed function of the mean, which rarely holds in real‐world scenarios.
Easton Huch, Candace Berrett, Mason Ferlic, Kimberly F. Sellers   +3 more
wiley   +1 more source

Effects of Adding Amount of Schizophyllum commune Powder on Quality and Starch Digestibility of Biscuit

Shipin gongye ke-ji
In order to investigate the effects of Schizophyllum commune powder on the physicochemical properties and starch hydrolysis of biscuits, five biscuits were prepared with the adding of S.
Zedong HE, Hui FENG, Lingyan WANG, Lingxin ZHAO, Liping SUN, Yongliang ZHUANG   +5 more
doaj   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Toxicological Evaluation of the Undesirable Components in Processed Infant Foods Using Artificial Intelligence

Future Postharvest and Food, EarlyView.
The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh, Anurag Singh, Ashutosh Upadhyay, Navneet Kumar   +3 more
wiley   +1 more source