Results 181 to 190 of about 45,938 (281)

Assessment of sampling variation applets during development

Teaching Statistics, Volume 48, Issue S1, Page S97-S121, Summer 2026.
Abstract Concepts relating to sampling variation are known to be difficult for learners in introductory classes. There is some evidence that web‐based visualization tools, or “applets,” may aid the learning of these challenging ideas. Four freely available applets developed at the authors' institution were extensively tested through sessions involving ...
Bruce Dunham, Nancy Heckman, Melissa Lee, Mike Whitlock, Gaitri Yapa   +4 more
wiley   +1 more source

Student Wellbeing as a Relational and Collective Process: Exploring Voices, Experiences, and Enactments Through Educational Ethnography

Anthropology &Education Quarterly, Volume 57, Issue 3, September 2026.
ABSTRACT Based on educational ethnography and co‐creative methods conducted in a Danish school context, I center student voices to examine how wellbeing is experienced and negotiated in everyday school life. The article takes a relational and collective perspective as its point of departure yet adopts an exploratory stance that also considers the ...
Camilla Maria Lindskov
wiley   +1 more source

A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food. [PDF]

Int J Food Sci
Issazadeh SA, Hatami S.
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

A Prototype Process for Demulsification of Waste Ice Cream. [PDF]

Food Sci Nutr
Garcia RA, Liang C, Plumier BM, Lee C, Bumanlag LP, Renye JA, Tomasula PM.   +6 more
europepmc   +1 more source

Probiotic Stability and Antihypertensive Activity of Peptides in Aguamiel Syrup‐Fortified Milk Protein Fermented by Lacticasebacillus rhamnosus GG

eFood, Volume 7, Issue 4, August 2026.
This study evaluates the impact of aguamiel syrup on a synbiotic fermented dairy product, focusing on antihypertensive peptide release and Lacticaseibacillus rhamnosus GG survival. While metabolic parameters remained unchanged, aguamiel syrup enhanced bioactive peptide production and antihypertensive activity (45.3%), suggesting its potential as a ...
Olvera‐Rosales Laura Berenice, Leonel‐Enríquez Jorge Eduardo, Pérez‐Escalante Emmanuel, Castañeda‐Ovando Araceli, Contreras‐López Elizabeth, Cruz‐Guerrero Alma Elizabeth, González‐Olivares Luis Guillermo   +6 more
wiley   +1 more source

Vegan Sesame Milk Ice Cream With Probiotic Bacteria (<i>Lactobacillus casei</i>) and Hibiscus (<i>Hibiscus sabdariffa</i>) Calyces Extract: Formulation, Characterization, and Stability. [PDF]

Food Sci Nutr
Didar Z, Haddad Khodaparast MH, Goharjoo B.   +2 more
europepmc   +1 more source

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

Psychology &Marketing, Volume 43, Issue 8, Page 1859-1877, August 2026.
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

Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. [PDF]

Gels
Tekle S, Goktas H, Agan C, Develioglu-Arslan A, Tekin-Cakmak ZH.   +4 more
europepmc   +1 more source

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, Volume 94, Issue 8, Page 1458-1484, August 2026.
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