Results 61 to 70 of about 2,707 (254)

Blurring the Boundaries: An Investigation of Eating Disorder Recovery Content on TikTok

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Eating disorder recovery content is widely circulated on TikTok. We thematically analyzed recovery content on TikTok, examined its associations with symptom severity among individuals with eating disorders, and assessed its co‐occurrence with pro‐eating disorder material within their TikTok feeds.
Scott Griffiths, Isabel Martyn, Harish Kannan, Ben Stone, Emma Austen, Edoardo Tescari, Usha Nattala, Wesley Grey, Noa Brittain, Deborah Mitchison, Jake Linardon, Jasmine Fardouly, Emily Harris   +12 more
wiley   +1 more source

Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2

Jurnal Teknologi dan Industri Pertanian Indonesia
Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice.
Nadya Atasyavira, Yusmarini Yusmarini
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Starch Digestion Characteristics of Different Starch Sources and Their Effects on Goslings’ Apparent Nutrient Utilization

Veterinary Sciences
This study used integrated in vitro and in vivo approaches to investigate how the starch source (glutinous rice, indica rice, maize, or high-amylose rice) influences starch digestion kinetics and, consequently, the apparent nutrient utilization and amino
Zhi Yang, Jun Lin, Chen Xu, Xiyuan Xing, Haiming Yang, Zhiyue Wang   +5 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Prediksi umur simpan tepung beras ketan berdasarkan isotermi sorpsi air dengan persamaan Guggenheim-Anderson-deBoer

Agrointek
Acceleration of the shelf life of glutinous rice flour can be determined using the moisture sorption isotherm method with a critical moisture content approach using the Guggenheim-Anderson-deBoer (GAB) model. This research was to determine the prediction
Nikmatul Hidayah, Eka Rahayu
doaj   +1 more source

Research Progress on Glutinous Rice Mortar

This article reviews the application history, production process, and reaction mechanism of glutinous rice mortar, analyzes the influence of different factors and additives on its mechanical properties, explores the research on modification by scholars in recent years to improve the properties of glutinous rice mortar, and provides prospects for future
Haigang Zhang, Yuyi Liu, Yangguang Li, Abdoullah Namdar, jiale Yu, wei Yin, baoliang Li, yongzhen Cheng, yun Dong   +8 more
openaire   +1 more source