Results 41 to 50 of about 29,746 (298)
Cookie Disclaimers: Impact of Design and Users’ Attitude
ARES, 2022 Dark patterns in cookie disclaimers are factors that are used to lead users to accept more cookies than needed and more than they are aware of. The contributions of this paper are (1) evaluating the efficacy of several of these factors while measuring ...
B. Berens +4 more
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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
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Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients
Czech Journal of Food Sciences, 2021 : The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise
Ozen Parlak, Ayse Neslihan Dundar
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Proceedings on Privacy Enhancing Technologies, 2022 Stateful and stateless web tracking gathered much attention in the last decade, however they were always measured separately. To the best of our knowledge, our study is the first to detect and measure cookie respawning with browser and machine ...
Imane Fouad +3 more
semanticscholar +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
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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
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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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The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet.
Nasim Hasanpoor +3 more
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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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Canadian Medical Association Journal, 2019 Isabella was a 13-year-old patient who had an extended stay in our intensive care unit (ICU). Complications of her chronic lung disease led her to need extracorporeal life support (also known as extracorporeal membrane oxygenation) as she waited for suitable lungs for transplantation ...
openaire +2 more sources