Results 31 to 40 of about 216,400 (252)

THE UTILIZATION OF CHICKEN BONE FLOUR AS A SOURCE OF CALCIUM IN COOKIES MAKING

Reaktor, 2018
Chicken bone contained high calcium, but that utilization was very limited and mostly as a waste. Calcium was needed for humans, especially who were in period of growth.
Melanie Cornelia, Dhanny Prasetya Gozali
doaj   +1 more source

Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies

Food Technology and Biotechnology, 2023
Research background. Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds.
İrem Karaçoban, Nermin Bilgiçli, Elif Yaver   +2 more
doaj   +1 more source

Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)” [PDF]

, 2012
Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut ...
TANJUNG AJI NUR , MUSTOFA
core  

India–United States Agricultural Trade Under the America‐First Agenda

Agribusiness, EarlyView.
ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan, Munisamy Gopinath, Kannan Kumar   +2 more
wiley   +1 more source

Cookie cravings – Examining the impact of sugar content information on Christmas treat preferences via mobile eye-tracking

Acta Psychologica
Background: Diets high in added sugar can promote the development of overweight. Especially during the Holiday season, when high-sugar food is abundant, people overeat and gain more weight than during other times of the year.
Jonas Potthoff, Christina Herrmann, Anne Schienle   +2 more
doaj   +1 more source

Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies [PDF]

, 2007
Cookies are characterised by moisture and water activity (aw) higher than 7% and 0.5, respectively. Cookies have the capacity of bending after baking, when they are fresh, unlike biscuits that break when bent.
Catzeddu, Pasquale, Piga, Antonio <1965- >, Roggio, Tonina, Scano, Efisio Antonio, Secchi, Nicola, Stara, Giuseppe   +5 more
core  

Sequential Keystroke Behavioral Biometrics for Mobile User Identification via Multi-view Deep Learning

, 2017
With the rapid growth in smartphone usage, more organizations begin to focus on providing better services for mobile users. User identification can help these organizations to identify their customers and then cater services that have been customized for
Cao, Bokai, Leow, Alex D, Srisa-an, Witawas, Sun, Lichao, Wang, Yuqi, Yu, Philip S.   +5 more
core   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Wheat bran modification treatments for enhancing the quality and nutritional profile of traditional cookies

Discover Food
To address the poor functionality and quality of wheat bran-added cookies the present research explores raw wheat bran (RWB), NaOH treated wheat bran (NaOH-WB), and wet-refined wheat bran (WR-WB) to supplement traditional cookies (CL).
Praveen Saini, Akhouri Sanjay Kumar Sinha, Kamlesh Prasad   +2 more
doaj   +1 more source

Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies

International Journal of Food Studies, 2020
Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite flours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study.
Mopelola A. Sodipo, Matthew O. Oluwamukomi, Zianab A. Oderinde, Olugbenga O. Awolu   +3 more
doaj   +1 more source