Results 81 to 90 of about 107,618 (303)

An analysis of consumer panel data [PDF]

, 2009
In terms of collecting comprehensive panel expenditure data, there are trade-offs to be made in terms of the demands imposed on respondents and the level of detail and spending coverage collected.
Leicester, A., Oldfield, Z.
core   +1 more source

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours

Heliyon
Background and objective: The current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects.
Hippolyte Tene Mouafo, Auréol Djommum Matuekam, Igor Landry Petagou, Maxwell Wandji Ngeudjo, Annick Manuela Bengue Baomog, Patricia Marianne Ntsama, Gabriel Nama Medoua   +6 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

Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

Heliyon, 2019
In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production.
Lesetja M. Mahloko, Henry Silungwe, Mpho E. Mashau, Tsietsie E. Kgatla   +3 more
doaj   +1 more source

Promoting PT. Aneka Indo Makmur and Its Products Using a Company Profile Video [PDF]

, 2017
This Business Communication Final Project (BCFP) is made for PT. Aneka Indo Makmur (AIM), one of the biggest biscuits manufacturers in Indonesia.
Abrianti, A. (Amelia), Ibrahim, J. I. (Jusuf)   +1 more
core  

Cosmologies of Selection:Lessons from the faculty biscuit tin [PDF]

, 2016
We conducted an ethnography of the faculty biscuit tin as we were interested in the lived experience of the biscuits contained within it. We used a constructivist epistemology, a social constructionist interpretive framework and a phenomenological ...
Barnard, Baumeister, Berger, Burr, Creswell, Crotty, Gee, Kromhout, Moustakas, Razack, Searle, Turner, Urlings-Strop   +12 more
core   +3 more sources

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +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