Results 61 to 70 of about 65,245 (246)
Pengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu [PDF]
, 2006 The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 ...
Iswanto, S. (S) +2 more
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Hazelnuts and foods produced using hazelnuts are consumed with pleasure, but it is important to evaluate the waste generated during hazelnut processing and determine their usage methods. RESULTS This study was conducted to determine the changes in bioactive components, bioaccessibility and antidiabetic activity of nanoparticles ...
Mehmet Ali Temiz, Emine Okumus
wiley +1 more source
The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu +8 more
wiley +1 more source
Dough-Making Technology for Sugar and Hard-Dough Cookies
Техника и технология пищевых производствPastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the ...
Pavel V. Medvedev +2 more
doaj +1 more source
Gastronomy as a Tourism Attraction for Łódź [PDF]
, 2017 Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is
Stasiak, Andrzej
core +1 more source
From Niche to Mainstream: A Knowledge Exchange Model for Sustainable Housing Adoption
Knowledge and Process Management, EarlyView.ABSTRACT As climate change intensifies the demand for sustainable practices, the residential housing sector remains a critical yet underutilized area for promoting energy efficiency. Although consumer awareness is increasing, sustainable and energy‐efficient (SEE) housing continues to occupy a niche market.
Lianne Foti
wiley +1 more source
The Word Gat‘a in the Armenian Language
Banber Arevelagitut'yan InstitutiԳաթայ gat‘ay (pronounced gat‘a in the modern Eastern Armenian) is an ancient traditional festive cake, which was baked during various Armenian celebrations. Its baking process was sometimes itself accompanied by special traditions. However, it should be
Hasmik Hmayakyan
doaj +6 more sources
FutureGRID: A Program for long-term research into GRID systems architecture [PDF]
, 2008 Proceedings of the 2003 UK e-Science All Hands Meeting, 31st August - 3rd September, Nottingham UKThis is a project to carry out research into long-term GRID architecture, in the University of Cambridge Computer Laboratory and the Cambridge eScience ...
Crowcroft, Jon +5 more
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PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
THE RESPONSIBILITIES, STRENGTHS, AND WEAKNESSES OF KITCHEN SECTION AT SAHID JAYA HOTEL SOLO [PDF]
, 2010 Hotel has an important role in supporting the development of the tourism industry. Many ways are done to attract the guest to use service and facilities in a hotel. One of the efforts is maintaining Food and Beverage well to attract the guests.
Wicaksono, Danar Rizki
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