Results 51 to 60 of about 7,498 (197)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

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, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

PRODUCT QUALITY DEVELOPMENT ANALYSIS OF RICE BRAN CAKE BASED ON CONSUMERS’ EXPECTATION

AGRISE, 2017
This research analyzes consumer expectations for developing product quality of Rice Bran Cake. Quality Function Deployment (QFD) method is employed to ensure the product that entering the production phase will actually able to satisfy the consumer ...
Silvana Maulidah
doaj   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, EarlyView.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents

Foods
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated
Tatiana Pereira, Sónia Barroso, Paula Teixeira, M. Rosário Domingues, Tatiana Maurício, Susana Mendes, Filipa R. Pinto, Catarina D. Freire, Gabriela Matos, Jorge A. Saraiva, Maria M. Gil   +10 more
doaj   +1 more source

Powerful, Weightless, and Free: Reconceptualising Young People's Narratives of Resistance in the Context of Sexual Violence and Exploitation Using Recognition Theory

Children &Society, EarlyView.
ABSTRACT Meeting the needs of young people affected by sexual exploitation, alongside other forms of extra‐familial harm, remains a challenge for social workers, youth workers and other professionals responsible for their safety and well‐being. This paper proposes that to more effectively create safety with/for young people, we must re‐examine how we ...
Kristine Langhoff, Camille Warrington, Becky Warnock   +2 more
wiley   +1 more source

Formulation optimization and flavor characteristics of functional rice cake

Shipin yu jixie
ObjectiveTo develop a novel functional rice cake with enhanced nutritional value and improved flavor, achieving a health-conscious modification of traditional rice cake formulation.MethodsJaponica rice flour was used as the base substrate, supplemented ...
SHI Jiacheng, WU Yingying, SHEN Cunkuan, ZHANG Huien, YANG Hua   +4 more
doaj   +1 more source

Nitrogen fractionation of certain conventional- and lesser-known by-products for ruminants

Animal Nutrition, 2017
Dietary proteins for ruminants are fractionated according to solubility, degradability and digestibility. In the present experiment, 11 vegetable protein meals and cakes used in ruminant nutrition were included with a main focus on determining various ...
M.S. Mahesh, Sudarshan S. Thakur, Rohit Kumar, Tariq A. Malik, Rajkumar Gami   +4 more
doaj   +1 more source

Performance of oyster mushroom (Pleurotus ostreatus) grown on different fingermillet husk substrates

Journal of Agriculture and Natural Resources, 2021
Substrate type is one of the major factors affecting the growth and yield of oyster mushroom (Pleurotus ostreatus). Five substrates; Finger millet husk, Fingermillet husk + Molasses, Fingermillet husk + Rice bran, Fingermillet husk + Wheat bran ...
Priyanka Sanjel, Ram Kumar Shrestha, Jiban Shrestha   +2 more
doaj   +1 more source

Classroom Reading as a Battle of the Sensory. Bodily Dimensions of Unshared Reading in Primary Education

Children &Society, EarlyView.
ABSTRACT Primary classrooms are dynamic spaces where young students learn to read and develop as readers. While reading inherently fosters an individual interaction with a text, its manifestation in a classroom transforms reading into a collective activity.
Anna Martín‐Bylund, Linnéa Stenliden, Mattias Arvola, Eva Reimers   +3 more
wiley   +1 more source