Results 11 to 20 of about 462,205 (296)

Using apricot seed kernels for the development of supplemented cakes [PDF]

Caspian Journal of Environmental Sciences, 2022
Apricot seed is a nutrient-dense by-product of apricots that is frequently wasted. The aim of this study was to determine the best way to use apricot seed kernels (ASK).
Noor F. Mahde, Mohamed I. A. Fayed
doaj   +1 more source

Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies

Applied Sciences, 2022
Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance.
Raquel P. F. Guiné
doaj   +1 more source

Processing untraditional products from un-pollinated Ismailia date

Journal of Agriculture, Food and Environment, 2021
Un-pollinated date used as a source of food wastes. Our present work aimed to prepare untraditional products namely cakes and drinks from un-pollinated date powder to utilize from the large amount of non-economic date fruit.
Rania. E. El-Gammal
doaj   +1 more source

Preparation of chitosan from the shrimp shells and its application for pre-concentration of uranium after cross-linking with epichlorohydrin

Egyptian Journal of Petroleum, 2014
Chitosan (CTS) was first prepared by proper treatment of shrimp shells and the cross-linked chitosan (CCTS) was then synthesized by its reaction with epichlorohydrin (ECH) under alkaline conditions.
Ahmed M. Motawie, Khalid F. Mahmoud, Abdallah A. El-Sawy, Hesham M. Kamal, Hassan Hefni, Huda Amer Ibrahiem   +5 more
doaj   +1 more source

Optimization of energy consumption and reduction of environmental emissions in cake production using data envelopment analysis and genetic algorithm [PDF]

علوم محیطی, 2019
Introduction: Sustainable development necessitates the supply of energy resources in a sustainable manner, with a reasonable cost and with minimum negative social and environmental impacts.
Asadollah Akram, Majid Khanali, Mahdieh Mohammadnia Galeshklamei, Homa Hosseinzadeh-Bandbafha   +3 more
doaj   +1 more source

EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE [PDF]

Arab Universities Journal of Agricultural Sciences, 2005
In this study, both the methanol extraction of sage leaves and clove buds were added as natural antioxidant at concentraction 100, 200 and 300 ppm from butter weight using in cake production. The cake produced was storage at room tempera-ture for 8 weeks.
Ayman M, Nadia Abd El-Motaleb
doaj   +1 more source

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J, 2021
Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder.
Dhrubajyoti Singha, Md. Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Md. Towhidur Rahman, Md. Anisur Rahman Mazumder   +6 more
doaj   +1 more source

Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Foods, 2022
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake.
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain   +6 more
doaj   +1 more source

Iron release from ferritin and its sensitivity to superoxide ions differs among vertebrates [PDF]

, 1994
The influence of the superoxide-generating system, xanthine oxidase, on the release of iron from various vertebrate ferritins was determined both in the presence and absence of superoxide dismutase.
Harris, L.R., Cake, M.H., Macey, D.J.
core   +2 more sources

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source