Results 41 to 50 of about 288,194 (281)
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
EFFECT OF ADDING EXTRACTS OF MINT AND THYME ON THE GROWTH OF MICROORGANISMS IN WHITE SOFT CHEESE MANUFACTURED IN LABORATORY [PDF]
This study aimed to detect the effect of adding two plant extracts namely; Spearmint (Mintha spicata L.) and Thyme (Thymus vulgaris) at different concentrations on some microbiological and sensory properties of white soft cheese manufactured in the ...
Maha Yousif +2 more
doaj +1 more source
OPTIMASI FORMULASI TEPUNG BERAS KETAN PUTIH DENGAN SUBSTITUSI KEJU EDAM TERHADAP KARAKTERISTIK ULEN KEJU GORENG MENGGUNAKAN PROGRAM DESIGN EXPERT METODA D-OPTIMAL [PDF]
The purpose of this research is to generate optimal formulation using Design Expert D-Optimal Method in the making of ulen fries which uses edam cheese as substitution.
FITRIANI PRATIWI, 123020012 +2 more
core
Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]
The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia) +7 more
core +2 more sources
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang +3 more
wiley +1 more source
Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese [PDF]
The effect of Nigella sativa seed (1% and 3%) and oil (0.3% and 1%) on some food poisoning and pathogenic bacteria as well as on the total bacterial count TBC (cfu/g) in soft white cheese prepared from raw ewe's milk and labratory pasteurized ewe's milk ...
H. S. Alnaemi, S. D. Alsawaf
core
Iodine and pregnancy – a UK cross-sectional survey of dietary intake, knowledge and awareness [PDF]
Iodine is a key component of the thyroid hormones, which are critical for healthy growth, development and metabolism. The UK population is now classified as mildly iodine-insufficient.
Bouga, M. +4 more
core +2 more sources
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih +3 more
wiley +1 more source
Frequency of Antimicrobial-Resistant Genes in Salmonella enteritidis Isolated from Traditional and Industrial Iranian White Cheeses [PDF]
Iranian white cheese is one of the most important kinds of cheese produced in large scale with high consumption in the country. This dairy product transmits bacterial pathogens like Salmonella spp.
Doosti, A. +3 more
core
Abstract We establish the consistency and the asymptotic distribution of the least squares estimators of the coefficients of a subset vector autoregressive process with exogenous variables (VARX). Using a martingale central limit theorem, we derive the asymptotic normal distribution of the estimators. Diagnostic checking is discussed using kernel‐based
Pierre Duchesne +2 more
wiley +1 more source

