Results 71 to 80 of about 18,886 (254)
Energy efficiency of cookie residue and its effects on broiler performance
Frontiers in Veterinary ScienceThis study evaluated the energy value of cookie residue in broiler diets through a metabolism trial and determined the optimal inclusion level based on performance, carcass characteristics, and blood parameters.
Lidiane Rosa Custódio +12 more
doaj +1 more source
Effect of fat and sugar replacement on cookie properties
, 2002 : Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200g kg1 concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low ...
Kounalaki, E +5 more
core +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
FoodsThis study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour.
Réka Juhász +5 more
doaj +1 more source
Pete and Cookie Schaus Interview - February 7, 2011
, 2011 Pete and Cookie Schaus discuss their lives and experiences, particularly their move from California to Boulder, Utah, and their integration into the local community. Cookie shares her passion for horses and her journey of acquiring and training her horse,
Schaus, Pete; Schaus, Cookie; Brady, Margaret K., 1947-
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
High‐performance heat‐resistant tactile sensor for intelligent sensing and safe operation
FlexMat, EarlyView.Abstract Tactile sensing in high‐temperature environments remains a critical challenge for robotic systems operating in industrial manufacturing, food processing, and other high‐temperature assembly operations. Herein, we report a heat‐resistant flexible tactile sensor with comprehensive high performance, featuring a hierarchical architecture ...
Yugang Chen +8 more
wiley +1 more source
Elaboración de galletas con una mezcla de harina de trigo y de plátano verde
Archivos Latinoamericanos de Nutrición, 2000 Con la finalidad de diversificar el uso de la harina de plátano verde, se propuso evaluar la funcionalidad de una galleta de chocolate sustituyendo la harina de trigo con 7% de harina de plátano verde con el fin de obtener un producto con propiedades ...
Ronald Maldonado +1 more
doaj
, 2020 Cadettes earn: Marketing; Seniors earn: Customer Loyalty; Ambassadors earn: P&
Cookie University,
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Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source