Results 11 to 20 of about 118,451 (286)
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
Foods, 2022 This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children.
Jaqueline Machado Soares +9 more
doaj +1 more source
Connectist Istanbul University Journal of Communication Sciences, 2023 While Internet cookies provide services for enhancing users’ experiences on websites, they have also become one of the leading tools for online surveillance.
Murat Uluk
doaj +1 more source
Molecules, 2021 The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a
Małgorzata Starowicz +3 more
doaj +1 more source
Foods, 2023 This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies.
Aditi Pradhan +5 more
doaj +1 more source
Food Chemistry: X, 2020 Baking soda (NaHCO3) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.
Gengjun Chen, Ruijia Hu, Yonghui Li
doaj +1 more source
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies
Gels, 2022 Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel.
Jelena Tomić +5 more
doaj +1 more source
Nutrición Hospitalaria, 2013 Introduction: It is essential to determine which snack foods are most affective for appetite control. The objective of the current study was to assess the responses of two different cookies on satiety and cardiovascular risk factors. Material and Methods:
D. A. de Luis +5 more
doaj +1 more source
Premature Termination Codon of 1Dy12 Gene Improves Cookie Quality in Ningmai9 Wheat
Frontiers in Plant Science, 2022 The area between middle and lower reaches of the Yangtze River is the largest region for soft wheat production in China. In soft wheat breeding, the lack of germplasm with desirable quality for end-use products is a barrier.
Guangxiao Liu +6 more
doaj +1 more source
Effect of flour and sugar particle size on the properties of cookie dough and cookie
Czech Journal of Food Sciences, 2019 The effect of particle size of flour and sugar on the physical, sensorial and textural properties of cookie dough and cookie was investigated. According to the obtained data, both the sugar particle size and the flour particle size in cookie dough ...
Hüseyin Boz
doaj +1 more source