Results 81 to 90 of about 24,806 (304)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 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

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

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

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Effect of Waste Fermented Carrot Powder Addition on Quality of Biscuits

Turkish Journal of Agriculture: Food Science and Technology, 2019
In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%).
Hande Baltacıoğlu, Cem Baltacıoğlu, Hasan Tangüler   +2 more
doaj   +1 more source

Treatment With the Shaker Head‐Lift Exercise in Head and Neck Cancer Patients With Radiation‐Induced Dysphagia: 12‐Month Results on Swallowing Function From a Randomized, Controlled Trial

Head &Neck, EarlyView.
ABSTRACT Background Dysphagia is a common side‐effect after radiotherapy in head and neck cancer patients. This randomized study aimed to evaluate the effect of the shaker head‐lift exercise (HLE) after 12 months with flexible endoscopic evaluation of swallowing (FEES). Methods Patients were randomly assigned to the intervention (n = 30) or the control
Signe Rödseth Smith, Caterina Finizia, Kerstin Petersson, Lisa Tuomi   +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

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

CHARACTERISTICS OF BISCUITS WITH ACACIA GUM

, 2017
The food industry uses various raw materials for producing biscuits that positively affect human health. One way the biscuits can be improved is by adding certain prebiotics such as Acacia gum, which belongs to the group of dietary fibers with high ...
Nakov, Gjore, Stamatovska, Viktorija, Uzunoska, Zora, Kalevska, Tatjana   +3 more
core