Results 101 to 110 of about 175,035 (237)

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, Volume 77, Issue 6, Page 771-794, June 2026.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source

Application of powdered Dutch cheese in wheat flour bread technology

Technology audit and production reserves
Bakery products made from wheat flour occupy a leading position in the assortment. Consumption of such products in the amount of the daily norm (277 g) allows to provide a person’s daily protein requirement by 40.0–43.0%. Wheat bread is a basic product in the diet of the majority of the population, therefore there is an objective need to expand its ...
Olena Bilyk, Liudmyla Burchenko, Yulia Bondarenko, Volodymyr Bilokhatniuk, Vasyl Bilokhatniuk   +4 more
openaire   +3 more sources

Sensory profile and acceptability of different formulations of 'cheese bread'.

, 2000
Bread cheese is a traditional product of Minas Gerais-Brazil Its production comes growing a lot, expanding besides for the external market. Despite of this expansion, a trading quality standard was not yet developed.
V. Minim, P. Machado, Erica Canavesi, M. R. Pirozi   +3 more
semanticscholar   +1 more source

Food and Nutrition Insecurity in Cancer Survivorship: A Global Scoping Review

Cancer Medicine, Volume 15, Issue 6, June 2026.
ABSTRACT Background This scoping review maps and synthesises existing literature on food and nutrition insecurity (FNI) among cancer survivors and carers, many of whom experience physical, psychosocial, practical and financial burdens, coupled with increased nutritional requirements from cancer and its treatment.
Susannah K. Ayre, Rachael J. Madders, Brooke P. Baker, Emily F. Mitchell, Belinda C. Goodwin, Elizabeth A. Johnston, Danielle Gallegos   +6 more
wiley   +1 more source

[Wine with a plate of bread, butter, and cheese]

, 1970
Photograph of bread, cheese, and butter on a white plate. There is a fork in front of the bread and butter, and a knife behind.

core   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity

Journal of Nutritional Science, 2018
Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity.
Thea Toft Hansen, Anders Sjödin, Christian Ritz, Simon Bonnet, Sanne Kellebjerg Korndal   +4 more
doaj   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities.
Monika Rahardjo, Monang Sihombing, Marta Amelyia Sipayung, Bintang Carouline   +3 more
doaj   +1 more source

Formation of acrylamide in cheese bread

, 2008
Low addition of grated Mozzarella cheese (13.4 g/100 g dough) resulted after baking for 20 min at 200 degrees C in a moderate increase of acrylamide from 4 ppb in buns without cheese to 7 ppb in the cheese buns as analyzed by a LCMS/MS technique.
Andrade Sobrinho, Luiz Gualberto De, Granby, Kit, Skibsted, Leif Horsfelt, Sobrinho, Luis Gualberto De Andrade, Skibsted, Leif, Hedegaard, Rikke Susanne Vingborg   +5 more
core