Results 51 to 60 of about 18,685 (259)
The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet.
Nasim Hasanpoor +3 more
doaj +1 more source
British Educational Research Journal, EarlyView.Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha +4 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT In the current market landscape, many innovative eco‐friendly materials are being developed. Plant‐based leather is being used recently in the production of fashion accessories. Based on the rational perspective in explaining sustainable consumer behavior, this study investigates the effect of green perceived utility, perceived performance ...
Rosa Maria Dangelico, Luca Fraccascia
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
Polish Journal of Food and Nutrition Sciences, 2016 The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study.
Bialek Malgorzata +3 more
doaj +1 more source
Foods, 2020 Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.
Joana Mota +3 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Potential application of triticale cultivar 'Odisej' for the production of cookies [PDF]
Ratarstvo i Povrtarstvo, 2020 Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber.
Belović Miona +9 more
doaj
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Mein Forschungsgebiet ist Datenschutz und Cookies, was heutzutage ein Spannungsfeld ist. Das Ziel dieser Arbeit besteht darin, Cookies und einige der ihnen zugrunde liegenden Mechanismen zu verstehen, da es hinsichtlich Cookies und deren Funktion sowohl viele Unsicherheiten als auch falsche Vorstellungen gibt.
Beugin, Yohan +4 more
+7 more sources