Results 41 to 50 of about 45,938 (281)

DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE [PDF]

Journal of Food and Dairy Sciences, 2014
The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity
A. A. Tammam, K. Salman, A. Abd-El-Rahim
doaj   +1 more source

Lesion Site‐Targeted Microspheres Modulate Nav1.7‐Related Signaling for Osteoarthritis Treatment

Advanced Science, EarlyView.
Cartilage‐targeted carbamazepine‐loaded WYRGRL‐modified composite microspheres (CBZ/WCOM) anchor to exposed type II collagen in osteoarthritic lesions and release carbamazepine under acidic conditions. This bind‐then‐release platform modulates Nav1.7‐related sodium signaling, Na⁺/Ca²⁺ exchanger‐associated Ca2+ dynamics, and heat shock protein 70 ...
Cheng Chen, Jiaying Li, Jinjin Ma, Xiaonan Yuan, Yao Xiao, Yang Zhang, Yuan Chen, Hao Jiang, Hui He, Jie Hu, Qianglong Chen, Jinniu Zhang, Bin Li, Yun Zhou, Fengxuan Han, Yong Wang   +15 more
wiley   +1 more source

A Brain‐Penetrant Nanobody Reveals GSK3β‐Driven Proline‐Directed Phosphorylation as a Master Regulator of Ischemic Neurodegeneration

Advanced Science, EarlyView.
A brain‐targeted nanoparticle enables delivery of a therapeutic nanobody (Nb.29E9) that inhibits pathogenic GSK3β signaling. This intervention restores AMPK/mTORC1/TGFβ homeostasis, attenuates neuroinflammation and oxidative stress, and promotes long‐term functional recovery after ischemic stroke.
Lan Li, Muyang Li, Lei Sun, Ying Yang, Yuanshun Wu, Ziyi Yin, Anni Wang, Peiyang Zhou, Shaoxiang Luo, Jian Chen, Jun Qin, Zhibing Ai, Zilong Yuan, Zhiqiang Dong, Min Zhang   +14 more
wiley   +1 more source

Sensory evaluation of ice cream with hydrosoluble soy extract

Food Research, 2017
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.,, Antunes, V.C., Castro, W.F.   +2 more
doaj   +1 more source

Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2007
Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of
Sukrit Thaiudom
doaj  

Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

International Journal of Food Properties, 2022
Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development.
Abebe Mengist Asres, Henock Woldemichael Woldemariam, Feyera Gobena Gemechu   +2 more
doaj   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF ICE-CREAM FROM CATNES MILK

Алматы технологиялық университетінің хабаршысы, 2021
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, M. K. Alimardanova, R. B. Mukhtarkhanova, U. U. Tastemirova   +3 more
doaj  

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer

Indonesian Journal of Halal Research, 2020
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, Anisa Fadhila, Elazmanawati Lembong, Nandi Sukri, Tri Cahyanto   +4 more
doaj   +1 more source