Results 101 to 110 of about 18,886 (254)
Preparation of Black Soybean Oil Body-based Oleogels and Their Application in Cookies
Shipin gongye ke-jiTo develop an oleogel system based on black soybean oil bodies (BOBs) and explore its potential as a substitute for solid fats, BOB-based oleogels were constructed using the emulsion-templated method.
Tian XIA, Cuicui FAN, Zhenshun LI
doaj +1 more source
, 2018 The work proposes generalized “cookie-cutter” defect and fault tolerance approaches for nano-scale systems. The systems under considerations include Parallel Prefix Adders (PPA’s) and Large-scale Many-processor Systems.
Soumya Banerjee (4558441)
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JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
, 1988 Photograph used for a story in the Daily Oklahoman newspaper. Caption: "Cookie Exchange Jayne Underwood, Cathie Trepagnier and Pat Bloomer, from left, look over the cookie selection at a recent cookie exchange party and luncheon of the Oklahoma City ...
Southerland, Paul
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Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source
Daisies - Cookie Business Workshop
, 2018 Talk It Up is the badge that will be earned during this ...
Cookie University
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Standardised cookie banner: a solution to the cookie consent problem
Cookies are an essential part of today's internet. In the EU, the ePrivacy Directive (read with the EU GDPR) requires prior informed consent for using cookies. Usually, websites use cookie banners to meet the informed consent requirement. However, due to
Naithani, Paarth
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin +4 more
wiley +1 more source