Results 41 to 50 of about 32,541 (241)

Properties and stability of deep-fat fried chickpea products

Grasas y Aceites, 2015
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products.
S. Bozdemir, O. Güneṣer, E. Yılmaz
doaj   +1 more source

Tracking CDK1 Dynamics With a Novel Biosensor Mouse and Clinical Cohorts to Predict CDK4/6 Inhibitor Sensitivity in ER+ Breast Cancer

Advanced Science, EarlyView.
Cyclin‐dependent kinase (CDK) 1 activity is a dynamic marker of treatment response in estrogen receptor positive breast cancer. Patient cohorts reveal CDK1 activity increases during progression to invasive disease, where high expression correlates with poor survival. Using a novel Cdk1 biosensor mouse alongside in vitro models, we demonstrate that CDK1
Sarah Alexandrou, Kristine J. Fernandez, Min Li Huang, Ewan K. A. Millar, Claire Vennin, Leila Eshraghi, Tan Dat Timothy Lam, Victoria Lee, Nyah C. Brooks, Janett Stoehr, Cristian Guaman Mendez, Douglas Strathdee, David Stevenson, David Herrmann, Sandra O'Toole, Paul Timpson, Max Nobis, C. Elizabeth Caldon   +17 more
wiley   +1 more source

Snacks and ice cream as complementary dog feed: perspectives, trends, ingredients

Frontiers in Animal Science
This review explores the dog snack market, emphasizing pet ice cream as a growing sector with potential for further development. It examines current trends and production challenges in creating dog-friendly snacks that are safe and palatable.
Anete Freiberga, Aija Ilgaza, Evita Strausa, Inga Ciprovica, Jelena Zagorska   +4 more
doaj   +1 more source

Effect of high-protein vs. high-fat snacks before lunch on glycemic variability in prediabetes: A study protocol for a randomized controlled trial

Frontiers in Nutrition, 2022
BackgroundChina has the largest number of patients with Type 2 Diabetes Mellitus (T2DM), and it tends to increasingly grow in the future, putting an enormous burden on disease control and prevention in China. While glycemic variability (GV) came to be an
Yupeng Liu, Huinan Jiang, Binye Ruan, Yi Liu, Siyu Le, Xiaoyi Fu, Shuran Wang   +6 more
doaj   +1 more source

Multiscale Regulation of Ru‐Based Catalysts for Upgrading Biomass‐Derived Levulinic Acid and Levulinates to γ‐Valerolactone: Mechanisms, Advances, and Challenges

Advanced Science, EarlyView.
This review summarizes recent advances in the mechanistic, thermodynamic, and kinetic studies of biomass‐derived levulinic acid/levulinates conversion to γ‐valerolactone, along with the corresponding multiscale regulation strategies of Ru‐based catalysts.
Xin Ni, Cailu Xiao, Gongbing Zhou, Jingzi Zhang   +3 more
wiley   +1 more source

Modulating taste perception through color and shape: a mixed reality study on solid foods

Frontiers in Computer Science
The study explores the cross-modal correspondence between color and taste in a mixed reality (MR) context. Using dehydrated apple snacks, we examined how product and context color influence the perception of sweetness and sourness. Three experiments were
Mariela Guberman, Mariela Guberman, Jean-Christophe Sakdavong, Mara V. Galmarini, Mara V. Galmarini   +4 more
doaj   +1 more source

Mechanically‐Gated Stochastic Resonance for All‐Optical Acoustic Sensing in Noisy Environments

Advanced Science, EarlyView.
A mechanically‐gated stochastic resonance (MGSR) sensing system is demonstrated, wherein stochastic resonance is enabled by an all‐optical bistable fiber Bragg grating feedback loop and gated by mechanical resonance. Under ambient noise, the system generates bistable outputs satisfying the Kramers escape‐rate condition, yielding signal‐to‐noise ratio ...
Xuyu Zhang, Minzheng Sun, Cunzheng Fan, Shuolong Zhu, Qilin Hong, Pan Xu, Min Zhu, Zhengliang Hu, Yongchao Zou, Qizhen Sun   +9 more
wiley   +1 more source

Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties

Foods, 2022
In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and ...
Maryam Bayat Tork, Mohsen Vazifedoost, Mohammad Ali Hesarinejad, Zohreh Didar, Masoud Shafafi Zenoozian   +4 more
doaj   +1 more source

Study on the Nutritional, Functional, Textural, and Cooking Properties for Multi‐Millet Extruded Instant Noodles

AgriFood: Journal of Agricultural Products for Food, EarlyView.
The study of developing multi‐millet extruded instant noodle with using hot extrusion technology focuses on the optimization of formulations by substituting composite millet flour (finger millet, barnyard millet, and pearl millet) to the rice flour. ABSTRACT Rising consumption of instant foods has necessitated the development of nutritionally balanced ...
Rahul Dev, Shambhvi, Payal Chauhan, Mahesh Gupta   +3 more
wiley   +1 more source

Snacking Is Prevalent in Mexico [PDF]

The Journal of Nutrition, 2014
Background: Snacking has increased globally, but little is known about how Mexicans consume foods outside meals.
Kiyah J, Duffey, Juan A, Rivera, Barry M, Popkin   +2 more
openaire   +2 more sources