Results 91 to 100 of about 933,105 (338)
Journal of the Association for Information Science and Technology, EarlyView.Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang +3 more
wiley +1 more source
SUBSTITUTION OF BUTTERMILK POWDER IN ICE CREAM [PDF]
Journal of Veterinary and Animal Sciences, 2000 The effect of butter milk powders on some preparations of the resultant ice creams was studied. Titratable acidity and specific gravity of ice cream mixes containing butter milk solids were almost same as the control.
A.V. Shibu +3 more
doaj
Rheology of Commercial and Model Ice Creams
Applied Rheology, 2008 The rheologies of a shear-frozen commercial ice cream and of a model ice cream foam have been studied at − 5ºC and other temperatures by capillary rheometry on a commercial manufacturing line and in a Multi-Pass Rheometer, respectively. Both were 50 vol%
Martin P.J. +4 more
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PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomea batatas var. Ayamurasaki) DENGAN JAGUNG MANIS (Zea mays Saccharata) DAN KONSENTRASI SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM NABATI [PDF]
, 2017 Utilization and consumption of vegetables is still low. However, composition of nutrient in the vegetables is high. Especially in fiber and antioxidants.
ANIS HAMIDAH, 123020168 +2 more
core +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
eFoodThe standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate
Anantita Sangsuriyawong +6 more
doaj +1 more source
Effect of Electron Beam Irradiation on Survival of Brucella spp. in Traditional Ice Cream [PDF]
, 2016 Irradiation is a new technology which can be used for foods especially for the ones which common methods such as thermal method cannot be applied. Traditional ice cream samples were purchased from a local market.
Hajimohammadi, B. +3 more
core
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source