Results 101 to 110 of about 411,861 (294)
Newspaper of the university of alaska southeast juneau campus [PDF]
, 1989 Forrer selected to fill UA Board of regents position -- Grievance process continues for player --NAIA Hardship decision: appeal sought by player -- USUAS votes to fund commencement dance -- Find your future with job skills inventory -- Alaska vs.
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A Systematic Scoping Review of Factors Contributing to Loss of Control Eating During Pregnancy
European Eating Disorders Review, EarlyView.ABSTRACT Objective Evidence suggests loss of control eating (LOC) during pregnancy is prevalent and linked to adverse health consequences for birthing individuals and their offspring; however, factors underlying risk for prenatal LOC remain unclear.
Riley J. Jouppi +3 more
wiley +1 more source
Nutrición Hospitalaria, 2011 Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos ...
M. Gómez-Juaristi +5 more
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Fire and Materials, Volume 49, Issue 3, Page 329-346, April 2025.ABSTRACT This study investigates the postfire mechanical properties of epoxy glass‐fiber reinforced composites (EP GFRCs) using increasing concentrations of ammonium polyphosphate (APP) and inorganic silicate (InSi) to modify the char and fire residue.
Sruthi Sunder +5 more
wiley +1 more source
Teacher responses to a planning framework for junior technology classes learning outside the classroom [PDF]
, 2011 This paper describes teacher responses to a framework designed to support teacher planning for technology. It includes a learning experience outside the classroom [LEOTC] and is designed specifically for five-year-old students.
Eames, Chris W., Milne, Louise
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Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
US Advocates Congratulate Cadbury on Fair Trade Chocolate Announcement [PDF]
, 2009 This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
International Labor Rights Forum
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Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
The Effect of Storage Temperature on Chocolate Texture
ProceedingsThe texture of a particular food product has great significance for the sensory perception of its overall quality. When it comes to chocolate, texture as hardness plays an important role not only for visual evaluation (surface appearance), but also for ...
Sanja Oručević Žuljević +2 more
doaj +1 more source
KAJIAN PEMBUATAN COKELAT DENGAN PENAMBAHAN NANAS BUBUK DAN MADU TERHADAP SIFAT FISIK DAN ORGANOLEPTIK [PDF]
, 2016 The purpose of this research is studying how the concentration pineapple powder and honey in making chocolate right to physical and organoleptic properties of the chocolate products.
Ela Turmala S, Ds +2 more
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