Results 71 to 80 of about 45,938 (281)
Friendly\u27s Ice Cream Restaurants, 1982
, 1982 1982 Menus from Friendly\u27s Ice Cream Restaurants. Based in Wilbraham Massachusetts, Friendly\u27s Greater Portland locations began with 581 Main Street (South Portland) in 1970, 1408 Congress Street (Westgate Shopping Center) in 1973, and 376 Maine ...
Friendly\u27s Ice Cream
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ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.Fabrication process of phase change microcapsules using a Pickering emulsion template method and their subsequent applications. The increasing demand for efficient thermal energy storage systems has driven the development of phase change material microcapsules (PCMMs), which provide high energy‐storage density, reversible phase change, and reduced ...
Ziyan Li +4 more
wiley +1 more source
Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
Applied SciencesThe natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers.
Emey M. George +3 more
doaj +1 more source
Sensory Acceptability of Vegan Ingredient Substitutions in Ice Cream
, 2018 Vegan diets (excluding animal products) are growing in popularity. Dairy, egg, and/or fat replacements must be used with vegan recipes. This study explored which non-dairy/non-egg ingredients serve as acceptable ingredient replacements in vegan ice ...
Bourff, Chandler
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Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Understanding the Symptom Burden of Complex Skull Base Tumors From the Patient's Perspective
Head &Neck, EarlyView.ABSTRACT Background Symptom burden of skull base tumor (SBT) patients, especially those undergoing multimodality treatment, is poorly understood. We aim to understand symptom burden in this patient group using the core module the MD Anderson Symptom Inventory (MDASI).
Shirley Y. Su +8 more
wiley +1 more source
EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019 The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the
ANGELA NITIA NEFASA +4 more
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