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Nursing &Health Sciences, Volume 26, Issue 4, December 2024.ABSTRACT The study aimed to investigate nutrition‐related health behaviors among nursing and medical students compared to healthcare workers (HCWs), including nurses and physicians. A cross‐sectional survey was conducted between May and November 2022, using the I‐MEDAS and lifestyle‐related behavior questionnaires. The participants included nursing and
Hussein Zaitoon +3 more
wiley +1 more source
Business Strategy and the Environment, Volume 33, Issue 7, Page 6507-6532, November 2024.Abstract To achieve the sustainable development goals and a transition to the circular economy, we need to tackle the problem of single‐use packaging. As reusable packaging options are increasingly available, both from a technical and business perspective, most studies focus on its technical and value chain aspects while largely ignoring customer ...
Esther Noëth +2 more
wiley +1 more source
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Food Science &Nutrition, Volume 12, Issue 6, Page 3849-3862, June 2024.This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.
Lingyi Liu +6 more
wiley +1 more source
RED RICE CREAM HORN WITH THE SUBSTITUTION OF RED RICE FLOUR AS A DESSERT PRODUCT INNOVATION [PDF]
, 2020 The need for flour in Indonesia was increasing because the consumption of Indonesian people towards flour-based food was increased. Pastry was one of popular foods in Indonesia, one of their products were cream horn.
Minta Harsana, Dian Natasha Anggraeni,
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PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR [PDF]
Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists.
Hasani, Fiza Jasmine +3 more
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PEMANFAATAN TEPUNG KETAN HITAM PADA BOUCHEES A LA REINE SEBAGAI DESSERT LOKAL [PDF]
, 2020 This research aims to; (1) Discovering recipe for Black Bouchees A la Reine products with thesubstitution of black glutinous flour, (2) Knowing people's acceptance of Black Bouchees A la Reine bysubstituting the basic ingredients with black glutinous ...
Prihastuti Ekawatiningsih, Yhola Kiki Nor Faridha,
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Dairy Ingredients for the Baking Industry. [PDF]
, 2001 End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products.
Arendt, Elke +5 more
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Latest advancements: mixer technology for bread-making machines [PDF]
, 2007 Conventional mixers used in industrial breadmaking are frequently flanked by plants offering latest useful functions for the production of wellhydrated dough with a homogeneous ...
Lunadei, Loredana
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Trans-fatty acids in Portuguese food products [PDF]
, 2016 There is consistent evidence of adverse health effects from industrial trans-fatty acids (TFAs). Several measures to limit TFA intake have already been taken in various countries, but limited information is available in several countries on the actual ...
Breda, João +4 more
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TILAPIA PUFF PASTRY SUBSTITUSI TEPUNG IKAN NILA DENGAN ISIAN NILA RICA KEMANGI SEBAGAI SNACK SEHAT UNTUK GENERASI Z [PDF]
, 2023 Puff pastry merupakan jenis pastry dengan lapisan-lapisan tipis yang renyah dan empuk. Tilapia Puff Pastry sebuah produk alternatif snack bercita rasa gurih dan bergizi yang sehat menggunakan substitusi tepung ikan nila. Penelitian ini bertujuan untuk: 1)
Ariana, Luthfiyyah, Ratnaningsih, Nani
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