Results 21 to 30 of about 98,019 (309)
Coatings, 2022 Trehalose is known for its effect of improving the stability of freeze-dried foods. In this work, vacuum freeze-drying (VFD) technology was employed to prepare northeast black bee royal jelly into lyophilized powder and a novel method mixing trehalose ...
Liangyu Li +4 more
semanticscholar +1 more source
Chemosphere, 2021 Honey bees provision glandular secretions in the form of royal jelly as larval nourishment to developing queens. Exposure to chemicals and nutritional conditions can influence queen development and thus impact colony fitness.
Joseph P. Milone +3 more
semanticscholar +1 more source
Weak and Strong Gels and the Emergence of the Amorphous Solid State
Gels, 2018 Gels are amorphous solids whose macroscopic viscoelastic response derives from constraints in the material that serve to localize the constituent molecules or particles about their average positions in space.
Jack F. Douglas
doaj +1 more source
Gels, 2023 This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera.
Nor Atikah Husna Ahmad Nasir +5 more
doaj +1 more source
Química Nova, 2004 Synthetic dyes were determined by high performance liquid chromatography in 76 samples of regular jelly and diet jelly powders, of several flavors produced by seven different manufacturers.
Marcelo Alexandre Prado +1 more
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Foods, 2023 The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and ...
Yanan Cheng +7 more
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Foods, 2022 The fruit supply chain generates large amounts of waste that are often used as animal feed and in the production of both composts and fertilizers and biogas (anaerobic digestion).
María Inés Isla +4 more
doaj +1 more source
Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
Food systems, 2021 Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit ...
M. R. Ali, R. Mohamed, T. Abedelmaksoud
semanticscholar +1 more source
Hand decontamination practices in paediatric wards
Curationis, 2003 The purpose of this study was to determine and describe hand decontamination practices of health care professionals in the paediatric wards of an academic hospital in Johannesburg.
S Jelly
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Foods, 2023 Traditionally, the processing of Gelidium seaweed into Gelidium jelly was very complicated, and involved repeated washing with water and sun drying for seven rounds.
Wen-Chieh Sung +3 more
doaj +1 more source