Results 41 to 50 of about 401,659 (289)
Production of Ice Cream with Carob Bean Pekmez (Molasses) [PDF]
, 2018 Day to day, it is known that people are giving importance to nutrition their diets in terms of health. Whether or not the materials used in the production of food are natural, the amount used in production and effect on human health have become more ...
Alpkent, Z. (Zafer) +1 more
core +1 more source
Depletion of p75NTR in Schwann Cells Driven by Inflammation Mediates Cutaneous Pain in Psoriasis
Advanced Science, EarlyView.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
Pelatihan Pembuatan Es Krim Buah Naga sebagai Upaya Peningkatan Gizi Keluarga Bagi Kader PKK Kadipiro Banjarsari Surakarta [PDF]
, 2020 The community and especially children really like snacks such as ice cream. The use of dragon fruit as a component in ice cream is expected to be able to make people enjoy the sweetness and also get the intake of anthocyanins, especially those with ...
Aisiyah, S. (Siti) +4 more
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Temporal Interference Stimulation Enhances Neural Regeneration
Advanced Science, EarlyView.Temporal interference (TI) stimulation is proposed as a non‐invasive approach to enhance neural regeneration in the deep brain. Theta‐band TI modulation selectively promotes neural progenitor cell differentiation in vitro and augments hippocampal neurogenesis in amouse model of Alzheimer's disease‐like amyloidosis.
Sofia Peressott +15 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., +2 more
doaj +1 more source
Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 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
Новые технологии, 2022 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
Penerimaan Panelis Dan Analisis USAha Es Krim Dengan Pewarna Kulit Buah Naga Merah (Hylocereus Polyrhizus) [PDF]
, 2016 This research aimed was to find out the acceptance of panelists on the ice cream with red dragon fruit peel as food additive and to analyzed the business feasibility of the ice cream.
Ali, A. '. (Akhyar) +2 more
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Advanced Science, EarlyView.Dynamic decellularized hydrogels are prepared using bovine decellularized small intestine submucosa (SIS) norbornene (dSIS‐NB). Bovine dSIS contained significant amounts of disulfide‐rich fibrillin‐I, enabling ‘self‐clickable’ thiol‐norbornene gelation and spatiotemporal tuning of hydrogel physicochemical properties.
Van Thuy Duong +4 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 +3 more
doaj