Results 81 to 90 of about 15,162 (303)

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies

Foods
This 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, Lívia Hajas, Éva Csajbókné Csobod, Zoltán Pálinkás, Margita Szilágyi-Utczás, Csilla Benedek   +5 more
doaj   +1 more source

Juniors - Cookie Business Workshop

, 2016
Customer Insights will be the badge earned during this ...
Cookie University, Cookie Univeristy
core  

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 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, Emperatriz Pacheco de Delahaye   +1 more
doaj  

Cookie Business: Talk it Up

, 2020
Cadettes earn: Marketing; Seniors earn: Customer Loyalty; Ambassadors earn: P&
Cookie University,
core  

Treatment With the Shaker Head‐Lift Exercise in Head and Neck Cancer Patients With Radiation‐Induced Dysphagia: 12‐Month Results on Swallowing Function From a Randomized, Controlled Trial

Head &Neck, EarlyView.
ABSTRACT Background Dysphagia is a common side‐effect after radiotherapy in head and neck cancer patients. This randomized study aimed to evaluate the effect of the shaker head‐lift exercise (HLE) after 12 months with flexible endoscopic evaluation of swallowing (FEES). Methods Patients were randomly assigned to the intervention (n = 30) or the control
Signe Rödseth Smith, Caterina Finizia, Kerstin Petersson, Lisa Tuomi   +3 more
wiley   +1 more source

The Non‐Professional Virtues of the Hospice Volunteer

Journal of Applied Philosophy, EarlyView.
ABSTRACT Volunteers have long played a significant role in hospice care. Much of the care volunteers provide consists of weekly hour‐long in‐home visits. Home‐visiting hospice volunteers are not professionals, nor are they strangers or intimates. Hospice volunteers will not typically face moral dilemmas, nor be called upon to make dramatic decisions ...
Michael B. Gill
wiley   +1 more source

Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies

Foods
The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed
Xiaohan Chen, Xiaoxia Chen, Daoming Li, Weifei Wang   +3 more
doaj   +1 more source