Results 21 to 30 of about 18,886 (254)
Cookie making potential of composite flour containing wheat, barley and hemp
Czech Journal of Food Sciences, 2015 Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
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Foods, 2021 Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the ...
Soo-Hyun Lee +3 more
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Impact of Processing Method on AQF Functionality in Bakery Items
Foods, 2023 Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.
Dana Edleman, Clifford Hall
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Foods, 2022 Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly ...
Angelo Maria Giuffrè +4 more
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An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [PDF]
Journal of Food and Bioprocess Engineering, 2020 In recent years, the production of nutritious snacks has received much attention. Food industry by-products represent an abundant source of nutrients and are often used as an animal feed.
Zahra Kamali +2 more
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Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences, 2022 Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance.
Raquel P. F. Guiné
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Applied SciencesThis study assessed the effect of adding a cranberry polyphenol preparation in powder and microcapsule form to cookies on their physicochemical properties, polyphenol composition, health-promoting activity, and biocompatibility with normal human ...
Natalia Żurek, Ireneusz Tomasz Kapusta
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Cookie-cutter shark bites on four species of large whale
, 2018 This dataset contains information on cookie-cutter shark bitemarks on four large whale species: sei whales (Balaenoptera borealis), fin whales (Balaenoptera physalus), offshore Bryde’s whales (Balaenoptera brydeii sp) and sperm whales (Physeter ...
Best, Peter Barrington (5287072)
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Smart Nanotechnologies for Multimodal Neuromodulation and Brain Interfacing
Advanced Science, EarlyView.Recent advances in smart nanotechnologies are expanding the toolbox for brain interfacing, from wireless neuromodulation and high‐resolution sensing to targeted delivery within the central nervous system. By combining responsive nanomaterials with bioinspired design, these platforms enable multimodal interactions with neurons and glia, while also ...
Tommaso Curiale +6 more
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FoodsTo mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying
Woonseo Baik, Dongju Lee, Youngseung Lee
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