Results 41 to 50 of about 400,469 (272)
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer
Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin.
Souvia Rahimah +4 more
doaj +1 more source
We developed a macrophage‐based therapeutic platform, termed trackable tolerogenic macrophages (TTM), for dual‐function immunomodulation and visualization in vivo. TTM cells were engineered to overexpress PD‐L1, incorporate bioorthogonal cell surface tags, and load rapamycin for sustained release.
Yihui Wang +14 more
wiley +1 more source
Sensory evaluation of ice cream with hydrosoluble soy extract
Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk.
Bueno, M.M., +2 more
doaj +1 more source
Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [PDF]
Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product.
S.S. Amiri Aghdaei +4 more
doaj +1 more source
The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition.
M. A. Gasheva
doaj +1 more source
Analisis Preferensi Konsumen terhadap Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan [PDF]
Tujuan penelitian ini adalah untuk mengetahui karakteristik konsumen Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan dan untuk menganalisis preferensi konsumen terhadap Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan.
Siregar, Iskandarini, Emalisa, Risa Yanti Diannisa
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Depletion of p75NTR in Schwann Cells Driven by Inflammation Mediates Cutaneous Pain in Psoriasis
Psoriasis‐like inflammation induces proliferation and molecular remodeling of cutaneous Schwann cells, marked by reduced p75NTR and increased NGF expression. IL‐17A promotes this process, whereas Schwann cell‐specific p75NTR overexpression alleviates cutaneous pain in vivo.
Yibo Wang +9 more
wiley +1 more source
RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF ICE-CREAM FROM CATNES MILK
The article presents the results of the study of physicochemical properties, photographs of ash and spectrograms of the mineral composition of ice cream from cow and mare's milk, obtained on an ICP-MC mass spectrometer.
A. U. Shingisov +3 more
doaj
Analisis Pengaruh Ekuitas Merek Terhadap Minat Beli Konsumen Ice Cream Di De Boliva Surabaya [PDF]
Penelitian ini dilakukan untuk menganalisa pengaruh ekuitas merek terhadap minat beli konsumen ice cream de Boliva di Surabaya.Populasi dalam penelitian ini adalah konsumen ice cream de Boliva di Surabaya.
Japarianto, E. (Edwin) +1 more
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ABSTRACT In 2019, the Australian government established the Royal Commission into Violence, Abuse, Neglect and Exploitation of People with Disability (‘Disability Royal Commission’, DRC) to investigate widespread mistreatment of people with disability. Nearly 10,000 people with disability, their families and supporters engaged with the DRC.
Kate D'Cruz +7 more
wiley +1 more source

