Results 51 to 60 of about 462,205 (296)
Development and Characterisation of Functional Bakery Products
PhyschemThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj +1 more source
Examining the methods used to extract various grades of Argan oil sold on the Moroccan market: Implications for quality and safety [PDF]
E3S Web of ConferencesThe present study focused on the comparison of Argan oil extraction processes and their influence on oil and cake quality and safety. A survey was conducted among Argan oil producers in the Essaouira region of Morocco.
El Kabous Karima, Ouhssine Mohammed
doaj +1 more source
Foods, 2023 The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and ...
Jing Xiao +6 more
doaj +1 more source
On the Complexity of Chore Division
, 2018 We study the proportional chore division problem where a protocol wants to divide an undesirable object, called chore, among $n$ different players. The goal is to find an allocation such that the cost of the chore assigned to each player be at most $1/n$
Farhadi, Alireza +1 more
core +1 more source
Packing a cake into a box [PDF]
, 2010 Given a cake in form of a triangle and a box that fits the mirror image of the cake, how to cut the cake into a minimal number of pieces so that it can be put into the box?
Skopenkov, Mikhail
core +1 more source
Advanced Science, EarlyView.Utilizing molecular engineering for network design, three pesticide‐loaded organogels (PLOs) carriers exhibiting varying degrees of flexibility were prepared. The mechanical properties of these carriers, tunable via their network molecular structures, enhance their structural adaptability and retention stability at biological interfaces, thereby ...
Yue Wang +6 more
wiley +1 more source
Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes
Foods, 2019 Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes.
Yu-Xia Lao +8 more
doaj +1 more source
Thermo-pressing of cake meal from sunflower whole plant, one only operation for two actions : expression of residual oil and molding of biodegradable agromaterials [PDF]
, 2012 The starting material used in this study was a cake generated during thermo-mechanical fractionation of sunflower (Helianthus annuus L.) whole plant in a Clextral BC 45 (France) twin-screw extruder.
Evon, Philippe +3 more
core
Advanced Science, EarlyView.ABSTRACT Current prostate cancer detection methods remain limited in non‐invasiveness and specificity, prompting interest in urinary biomarkers such as sarcosine. Here, we report a urine‐powered wearable platform for non‐invasive sarcosine detection as a proof‐of‐concept for decentralized early warning.
Jing Xu +10 more
wiley +1 more source
Two-player envy-free multi-cake division
, 2009 We introduce a generalized cake-cutting problem in which we seek to divide multiple cakes so that two players may get their most-preferred piece selections: a choice of one piece from each cake, allowing for the possibility of linked preferences over the
Cloutier, John +2 more
core +2 more sources