Results 121 to 130 of about 37,200 (295)

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)

Applied Food Research
Novel formula cookies are needed to meet nutritional requirements in the community and prevent diseases related to diet. This study aimed to evaluate the physicochemical and sensory properties of cookies enriched with a combination of proteins from soy ...
Meda Canti, Maximilliam Febriand Putra, Rory Anthony Hutagalung, Anastasia Tatik Hartanti, Florence Della   +4 more
doaj   +1 more source

Cookies som teknologisk system [PDF]

, 2015
This assignment seeks to determine the technical aspects of internet cookies as a technological system and examine in what ways cookies influence life in the modern society.
Bach Jørgensen, Malthe, Schur Riis, Cassandra, van Moorselaar, Sophie, Zahle Türck, Frederik, Neess Priisholm, Mads   +4 more
core  

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 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
core  

Dietary Patterns in Patients With Hidradenitis Suppurativa

JEADV Clinical Practice, EarlyView.
Among 131 patients, 99 had mild‐to‐moderate hidradenitis suppurativa and 25 severe HS. The most reported diets were “healthy and varied” or “no specific diet”, and 11% practiced intermittent fasting. Patients with mild‐to‐moderate HS reported similar frequency of intake of cake/biscuits/sweets, fast food, fish, vegetables and wholegrain as patients ...
Maria Victoria Gerdes‐Miranda, Marianne Bengtson Løvendorf, Simon Francis Thomsen, Lone Skov, Charlotte Näslund‐Koch   +4 more
wiley   +1 more source

Effect of emulsion gels from soy and pea protein isolates stabilized with chitosan as margarine-replacers on the physicochemical and sensory properties of doughs and cookies

Applied Food Research
This study evaluated the effects of replacing 50 % and 100 % of margarine in cookies with emulsion gels formulated with soy (SPI) or pea (PPI) protein isolate and stabilized with chitosan as cold gelling agent, incorporating a mixture of 75 % olive oil ...
Alexandru Radu Corbu, Violeta Nour, Olivia Atudorei, Georgiana Gabriela Codină   +3 more
doaj   +1 more source

EHR‐Integrated Synoptic Operative Reporting for Head and Neck Oncologic Surgery

The Laryngoscope, EarlyView.
EHR‐integrated synoptic operative templates for head and neck oncologic surgery was developed and implemented at a tertiary academic cancer center. Departmental adherence rose from 49% to nearly 80% over 6 months, and 94.5% of reviewed cases met targets for complete, internally consistent documentation. The resulting structured data dictionary provides
Miriam N. Lango, Avery Sinnathamby, Marc‐Elie Nader, Paul W. Gidley, Karen Y. Choi, Mark Zafereo, Carly E. A. Barbon, Kristen B. Pytynia, Anastasios Maniakas, Amy Hessel, Ryan P. Goepfert, Faisal I. Ahmad, Jennifer L. Anderson, Sahil K. Kapur, Jolyn S. Taylor   +14 more
wiley   +1 more source