Results 101 to 110 of about 30,951 (304)

Kreasi cookies populer

, 2012
vi, 66 hlm. : ilus.
ANISSA NURHIDAYATI, IFAH HANIFAH
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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

Perancangan Rebranding Revita Cookies [PDF]

, 2016
Fafa Putra Dhama Novembra, 2016. Pengantar Tugas Akhir ini berjudul Perancangan Rebranding Revita Cookies. Visual Branding merupakan faktor penting dalam suatu program pemasaran. Revita Cookies merupakan usaha dibidang kuliner yang menawarkan produk roti
DHAMA N, FAFA PUTRA
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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

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

Foods
In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air
Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina, Vita Di Stefano   +8 more
doaj   +1 more source

Eating cookies

, 2010
How to describe deprivation? The emergency alimentation for Haitians consists of cookies – five packets a day per person. The Haitians have to eat cookies (referred to as biscuits). Cookies, what an irony!
Meike Schmidt-Gleim
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Hardening Cookies - Preventing Use of Stolen Cookies by Third Parties

, 2022
In the modern day there exist many different ways that someone can steal your authentication cookies. Each of those ways needs to be mitigated through many different solutions.
Kramer, Stijn (author)
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Glycemic Control, Animal Protein Intake, and the Risk of Diabetic Retinopathy Progression Among Patients With Type 2 Diabetes

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu, Chih‐Cheng Hsu, Chih‐Yiu Tsai, Shang‐Jyh Hwang, Kun‐Der Lin, Pi‐Chen Lin, Ya‐Fang Huang, Chiao‐I Chang, Meng‐Chuan Huang   +8 more
wiley   +1 more source

Karakteristik Gluten Free Cookies Fortifikasi Hidrolisat Protein Ikan Lele

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease.
Aghitia Maulani, Achmad Poernomo, Heni Lisyana, I Ketut Sumandiarsa   +3 more
doaj   +1 more source