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Journal of Applied Agricultural Science and TechnologyCookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies.
Eko Yuliastuti Endah Sulistyawati +3 more
doaj +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
, 2018 J.O.M Cookies is a small company where it is opened in a small kiosk that located in University Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia which is very strategic and convenient for peoples especially students to come.
Mohd Muryani, Juita +2 more
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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
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
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source
Girl Scout Troop #18 Bake Cookies
, 1998 Two girls from Girl Scout Troop #18 bake cookies to serve at Our Daily ...
The Bradenton Herald
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