Results 111 to 120 of about 401,659 (289)

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Considerations for Initiation and Maintenance of Foslevodopa/Foscarbidopa for Advanced Parkinson's Disease

Movement Disorders Clinical Practice, EarlyView.
Abstract Background As Parkinson's disease (PD) progresses, motor fluctuations become increasingly difficult to manage with oral medications. Foslevodopa/foscarbidopa (LDp/CDp), delivered as a continuous 24‐h/day subcutaneous infusion, offers continuous levodopa delivery and stable plasma levodopa levels that reduce motor fluctuations. LDp/CDp has been
K. Ray Chaudhuri, Bruno Bergmans, Eric Freire‐Alvarez, Lucie Hopes, Drew S. Kern, Robert S. Kirsner, Giulia Lazzeri, Pedro Mendes‐Bastos, Noriko Nishikawa, Per Odin, Karolina Poplawska‐Domaszewicz, Rajesh Pahwa, Yuval Ramot, Klaus Seppi, Tobias Warnecke, Robert Wiggins, Megha B. Shah, Pavnit Kukreja, Bjoern Fritz, Koray Onuk, Stuart H. Isaacson   +20 more
wiley   +1 more source

HUBUNGAN ANTARA SIKAP TERHADAP IKLAN DENGAN KEPUTUSAN PEMBELIAN ES KRIM MAGNUM PADA WARGA RW 22 KELURAHAN PENGASINAN KECAMATAN RAWALUMBU KOTA BEKASI [PDF]

, 2013
VIERTHY CEYARA. Correlation Between Attitude Toward Advertising With Purchase Decision of Ice Cream Magnum at District 22 Pengasinan, Rawalumbu, Bekasi. Script.
Ceyara, Vierthy
core  

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES

Journal of Muhammadiyah Medical Laboratory Technologist, 2017
ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES Ir. Nastiti K., M.Kes. nastitikartikorini@gmail.com Prodi D3 Analis Kesehatan UM Surabaya   Abstract Ice cream is a kind of semi-solid food that is made by freezing ...
Nastiti Kartikorini
doaj  

Sales of frozen yoghurt in winter in KiwiYo [PDF]

, 2018
This research is conducted to develop marketing strategies to increase sales of frozen yoghurt by KiwiYo. This report could also be helpful for any other ice cream or frozen yoghurt shops because this study might provide innovative strategies that could ...
Basil, Fibin, Yaeghoobi, Ehsan
core  

Bacillus thuringiensis and its pest control potential as endophyte

Pest Management Science, EarlyView.
Bacillus thuringiensis (Bt) systemically colonizes tomato plants as endophyte, inducing midgut damage, fitness reduction and immune suppression in Spodoptera littoralis larvae feeding on Bt‐colonized leaves. The immune suppression enhances the susceptibility to Bt treatments, allowing a synergistic dual use of Bt commercial formulations, by combined ...
Maria Giovanna De Luca, Giovanni Jesu, Daniele Bruno, Elia Russo, Andrea Becchimanzi, Gianluca Tettamanti, Maria Cristina Digilio, Ilaria Di Lelio, Francesco Pennacchio   +8 more
wiley   +1 more source

Process optimization of vegan prebiotic ice cream by response surface methodology

Discover Food
The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients.
Sakshi K. Devalekar, Iranna S. Udachan
doaj   +1 more source

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2015
Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus ...
M Hashemi, H.R Gheisari, S.S Shekarforoush   +2 more
doaj  

Influence of ISPs from a polar sea-ice microalga on whipped cream detected by cryo-Raman microscopy [PDF]

, 2017
The occurrence of recrystallization and large ice areas after storage of frozen food products makes the use of ice-structuring proteins (ISPs) in food products meaningful.
Bayer-Giraldi, Maddalena, Huen, Julien, Roeder, Isabell, Weikusat, Christian   +3 more
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