Results 51 to 60 of about 37,200 (295)
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
Market‐Based Nutrition Regulation and Adult BMI Dynamics in Latin America
Agribusiness, EarlyView.ABSTRACT Market‐based nutrition policies, including interpretative labeling systems and taxes on sugar‐sweetened beverages (SSBs), have been widely adopted across Latin America to influence dietary choices and address rising obesity rates. While prior research documents change in food purchasing and product reformulation following these policies ...
Emiliano Lopez Barrera, Grace Melo
wiley +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 +3 more
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Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
, 2016 The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated.
Demirkesen, Ilkem, Ilkem Demirkesen
core +1 more source
Agribusiness, EarlyView.ABSTRACT This paper examines how mandatory disclosure of added sugar content on the updated U.S. Nutrition Facts Panel (NFP) affects consumer demand and market outcomes. Using NielsenIQ Retail Scanner Data (2015–2020) and a random coefficient discrete choice model, we estimate how added sugar labeling influences purchasing behavior in yogurt and cookie
Yuxiang Zhang, Yizao Liu
wiley +1 more source
Haptic In‐Sensor Computing Device Based on CNT/PDMS Nanocomposite Physical Reservoir
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.Using a porous carbon nanotube‐polydimethylsiloxane nanocomposite, a sensor array integrated with a physical reservoir computing paradigm capable of in‐sensor computing is demonstrated. The device is able to classify between nine objects with an accuracy above 80%, opening the possibility for low‐power sensing/computing for future robotics.
Kouki Kimizuka +7 more
wiley +1 more source
Resíduo do processamento da palmenira-real (Archontophoenix alexandrae) orgânica: caracterização físico-química, aplicação em biscoitos fibrosos sem glúten e avaliação sensorial pelo consumidor celíaco [PDF]
, 2008 Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA industrialização do palmito para produção de conservas contribui para a geração de grande quantidade de ...
Simas, Karina Nunes de
core
Animal Research and One Health, EarlyView.Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang +11 more
wiley +1 more source
Applied SciencesThis work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized ...
Sabrina Ferradji +5 more
doaj +1 more source
International Journal of Food Studies, 2012 Technologists and nutritionists are always looking for alternative ingredients to use in their formulations to improve functional and nutritional properties.
V.A. Barrientos +2 more
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