Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices. [PDF]
FoodsMartinez Vargas EK +2 more
europepmc +2 more sources
Morphological and Transcriptomic Responses of Three Intestinal Segments Following the Replacement of 50% of Dietary Soybean Meal with Walnut Cake in Finishing Large Diqing Tibetan Pigs. [PDF]
Biology (Basel)Zhang K +7 more
europepmc +2 more sources
Investigating the Mechanism of a Linen Filter for Sesame Oil Filtration at Different Pressures and Temperatures [PDF]
Biomechanism and Bioenergy Research, 2022 Pressing is a common method to extract oil from oilseeds. In this method, no additives are added to the oil. The oil obtained using this method has impurities that make the color cloudy and reduce its shelf life.
Behrooz Jahangiri +2 more
doaj +1 more source
Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
doaj +1 more source
Reversing the Decline in Threatened Species through Effective Conservation Planning
Diversity, 2022 Despite the committed action by many in past decades, recent reviews show little progress in slowing species declines, and future waves of extinction are predicted.
Onnie Byers +4 more
doaj +1 more source
Egyptian Journal of Petroleum, 2021 The removal of Ni (II), Mn (II) and Zn (II) from crude yellow cake onto chitosan cross-linked by Epichlorohydrin (CS-ECH) and polyvinyl alcohol (PVA) were investigated in nitrate solutions. The influence of contact time, pH, temperature and initial metal
Huda Amer Ibrahiem +5 more
doaj +1 more source
Dietary Inclusion of Stabilized Partially Destoned Olive Cake in Grazing Dairy Ewes Preserves Cheese Quality While Modulating the Sensory Profile of Pecorino Siciliano PDO Cheese. [PDF]
FoodsHassan MU +8 more
europepmc +2 more sources
Cake cutting really is not a piece of cake [PDF]
Proceedings of the seventeenth annual ACM-SIAM symposium on Discrete algorithm - SODA '06, 2006 We consider the well-known cake cutting problem in which a protocol wants to divide a cake among n ≥ 2 players in such a way that each player believes that they got a fair share. The standard Robertson-Webb model allows the protocol to make two types of queries, Evaluation and Cut, to the players.
Jeff Edmonds, Kirk Pruhs
openaire +3 more sources
Impact of Processing Method on AQF Functionality in Bakery Items
Foods, 2023 Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.
Dana Edleman, Clifford Hall
doaj +1 more source
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS [PDF]
Техника и технология пищевых производств, 2017 The results of research on improving the technology of flour confectionery and bakery products enriched with components of secondary resources of fruit raw material to increase their nutritional value are given in the article. The purpose of the study is
Bakin I.A. +3 more
doaj +1 more source