Results 101 to 110 of about 136,801 (297)
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
Healthy Aging Update, August 1, 2006, Vol. 1, no. 5 [PDF]
, 2006 This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.
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The Anatomical Record, EarlyView.Abstract This study evaluated the morphogenesis of the temporomandibular joint (TMJ) in human fetuses during the third month of gestation through the analysis of immunohistochemistry for the proteins Indian Hedgehog (IHH), Patched‐1 (PTCH1), and Smoothened (SMO).
Filipe Santos da Silva +5 more
wiley +1 more source
CyTA - Journal of Food, 2020 Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (
Alfredo Domínguez-Niño +5 more
doaj +1 more source
Anatomical Sciences Education, EarlyView.Abstract A recent trend in healthcare education has been the increasing emphasis on the development of humanism and empathy in students. Within anatomy education, some institutions have implemented curricular innovations such as donor non‐anonymization to facilitate this development.
Rodrigo Muscogliati +5 more
wiley +1 more source
D 5.4.1.3. Final Report on sensory testing in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 The work presented in this deliverable had as main objective the sensory profiling of products resulting from process reengineering of traditional products from group 3 − plant based extracts.
Bechoff, Aurélie +10 more
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Journal of the Association for Information Science and Technology, EarlyView.Abstract Caste—an ascriptive social hierarchy in South Asia and its diaspora—is a globalized phenomenon. Recent caste‐based discrimination, particularly in technology companies and anti‐caste efforts to address it, has compelled academia, policy, and the technology industry to better understand contemporary mechanics of caste.
Nayana Kirasur, Britt Paris
wiley +1 more source
Теория и практика переработки мяса, 2018 This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent to nitrite (0~100 ppm) treatment, color development due ...
R. Sakata, S. Takeda, M. Waga
doaj +1 more source
A Comparison of Unbleached Pulps from Cherry Heartwood and Sapwood [PDF]
, 1978 The purpose of the project was to evaluate pulps made from cherry heartwood and sapwood. The amount of heartwood a tree has is an individual trait of the tree rather than a function of geography or environment.
Bethke, Craig
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih +3 more
wiley +1 more source