Results 81 to 90 of about 45,938 (281)

[News Clip: Ice cream man]

, 1958
Video footage from the WBAP-TV station in Fort Worth, Texas to accompany a news story about a gourmet ice cream demonstration at the National Dairy Mart Stores Convention in ...
WBAP-TV (Television station : Fort Worth, Tex.)
core  

Western Diet Combined With Chemical Induction: A Strategy for Rapid Development of MASLD Pathology in Mice

iNew Medicine, EarlyView.
ABSTRACT The molecular mechanisms underlying the development of metabolic‐dysfunction‐associated steatotic liver disease (MASLD) are essential for developing appropriate treatments. The purpose of this study was to establish an MASLD model in mice with rapid and consistent progression.
Ting‐Ting Chen, Nan Li, Shuo Wang, Miao Sun, Rui Yang, Shi‐Hao Zhang, Xiao‐Lei Li, Chen Dong, Ke‐Yuan Chen, Wu‐Yi Sun, Na Zhou   +10 more
wiley   +1 more source

Development of ice cream based sugar cane juice and sensory evaluation with children

Semina: Ciências Agrárias, 2014
Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others.
Vanessa Pedro da Silva , Dayana do Nascimento Ferreira , Nayara Gabriela Gonçalves de Souza, Anatalha Marinho Alexandre , Isrrael Felix Alves Gomes , Ricardo Targino Moreira   +5 more
doaj   +1 more source

Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families

Journal of Applied Philosophy, EarlyView.
ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley   +1 more source

Development of fermented ice cream in combination with L. rhamnosus and persimmon puree and determination of physicochemical, rheological, textural and bioactive properties

Acta Scientiarum: Technology
This work aimed to produce six distinct ice creams: IC: control ice cream (without any probiotic or persimmon puree), ICP: ice cream with 20% persimmon puree, PIC: probiotic ice cream, FIC: fermented ice cream, ICFP: ice cream with 20% fermented ...
Hamza Goktas, Senanur Akhan, Cansu Agan, Hatice Bekiroglu, Osman Sagdic   +4 more
doaj  

Evaluating the Role of Analogies in Biochemistry Education: Lessons Learned From Pre‐ and Post‐Pandemic Dental Student Perceptions

Journal of Dental Education, EarlyView.
ABSTRACT Biochemistry forms the foundation for understanding biomolecules and molecular processes crucial to dental and oral biology. However, it is often perceived as a challenging subject for dental students with diverse educational backgrounds. Analogies are a pedagogical tool that helps explain new and abstract concepts in biochemistry.
Ulysses Tsz Fung Lam, Yun Chau Long
wiley   +1 more source

Coping Practices of Small‐ and Medium‐Sized Enterprises Facing Power Asymmetry in Digital Platform Business

Strategic Change, EarlyView.
ABSTRACT Digital platform (DP) enterprises have risen to the top of the global economy by inverting traditional business models. They earn money through matchmaking, transaction facilitation, and efficient orchestration of other stakeholders' resources.
Lukas R. G. Fitz, Jochen Scheeg
wiley   +1 more source

Sensory acceptance of mango ice cream added with whey protein by consumers affected and not affected by cancer [PDF]

Brazilian Journal of Food Technology
The study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale.
Andrea Pissatto Peres, Emanuele Batistela dos Santos, Maressa Caldeira Morzelle, Priscila Becker Siqueira, Julia Santos da Cunha, Aline Magalhães Assis Cerzosimo, Weza Kissanga Kya Kapitango-a-Samba   +6 more
doaj   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source