Results 41 to 50 of about 284,156 (313)
Grasas y Aceites, 2019 Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters.
B. M. Ferrer-González +2 more
doaj +1 more source
Formulation and Sensory Acceptability of Cauliflower Leaf Jellies
International Journal of Advanced Research in Science, Communication and Technology, 2021 Consumption of green leafy vegetables is part of maintaining a healthy lifestyle. Cauliflower leaves are rich in iron and calcium also has highest waste index. In order to diversify jellies and promote healthy eating, an attempt was made to utilize its leaves thus reducing the wastage.
Balaji S, Dr. M. Thamarai Selvi
openaire +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Parents of children treated for acute lymphoblastic leukemia (ALL) often experience significant caregiver burden and disruption to their well‐being. While parent quality of life (QoL) during treatment is well characterized, little is known about outcomes during early survivorship.
Sara Dal Pra +3 more
wiley +1 more source
Scientia Agricola, 2014 Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the ...
Juliana Nogueira Ruiz +3 more
doaj +1 more source
Applied Sciences, 2021 This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties.
Ana Carolina L. Centeno +6 more
doaj +1 more source
Sensory Quality and Acceptability of Fresh Juices
Studies on Home and Community Science, 2012 The study evaluated consumer acceptance of the appearance, aroma, taste and overall acceptability of fresh juices to support the development of fresh juices designed to exploit the sensory characteristics and nutritional advantages of fresh vegetables and to meet the needs of modern consumers, who increasingly buy products to save time, without ...
K. Waghray +4 more
openaire +1 more source
Sensory acceptability of buffalo meat compared to beef
Revista Científica de la Facultad de Ciencias Veterinarias, 2023 This study aimed to compare the sensory acceptability of buffalo meat regarding beef. The study was conducted at the Dietary Techniques Laboratory of the Universidad del Valle de México (UVM), Mexico City. Three Longissimus thoracis et lumborum samples 2.5 cm thick were compared: 1) select beef (slight marbling); 2) select buffalo meat (slight marbling)
Luis A. de la Cruz-Cruz +3 more
openaire +2 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background/Objectives Outcomes for pediatric relapsed/refractory (R/R) acute myeloid leukemia (AML) remain dismal. CPX‐351, a liposomal formulation of cytarabine and daunorubicin, may have less off‐target toxicities than traditional chemotherapies and has shown improved outcomes for adults with newly diagnosed therapy‐related AML.
Jonathan D. Bender +17 more
wiley +1 more source
Mutis, 2022 Con este estudio se obtuvieron modelos matemáticos semi-empíricos que representan la cinética de secado convectivo del epicarpio de zapallo a diferentes temperaturas (55, 65 y 75 ° C / 10% HR / velocidad de secado 1ms-1).
Natali López Mejía +2 more
doaj +1 more source
The constrained median : a way to incorporate side information in the assessment of food samples [PDF]
, 2020 A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard +4 more
core +2 more sources