Results 41 to 50 of about 11,521 (263)
EVALUTION OF THE MICROBIOLOGICAL QUALITY OF YOGHURT BLENED WITH SOME FRUIT JUICE [PDF]
Journal of Food and Dairy Sciences, 2010 A study was carried out on the plain yoghurt was prepared on laboratory in a scale production from cow's milk obtained from dairy farm in Cairo. Plain yoghurt blended with fresh juice (Guava, Mango, Strawberry juice) and commercical yoghurt fortified by ...
Amany Ahmed +4 more
doaj +1 more source
Border harm and affective injustice: The politics of anger at the Melilla border, Spain
American Journal of Community Psychology, EarlyView.Abstract This article examines protests in a detention center in Melilla, Spain—a site where structural violence intersects with the everyday harms of confinement. Adopting a justice and dignity‐centered perspective, we analyze grassroots forms of resistance emerging at the border. The study focuses on the protests of Tunisian migrants and explores the
Corina Tulbure
wiley +1 more source
Agritech, 2015 The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and ...
Widodo Widodo +2 more
doaj +1 more source
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Autosomal recessive HARS1‐related disorder (originally described as Usher syndrome type 3B) caused by a homozygous Y454S variant in the histidyl‐tRNA synthetase gene (HARS1) is characterized by progressive sensorineural hearing and vision loss and respiratory deterioration with risk for sudden death following febrile illnesses.
Victoria Mok Siu +23 more
wiley +1 more source
Effect of Konjac Glucomannan with Different Oxidizing Degrees on the Quality of Set-type Yoghurt
Shipin gongye ke-jiThe food concept of "healthy low-fat" had attracted significant public attention in recent years. Oxidized konjac glucomannan (OKGM) was introduced as a fat replacer to address the issue of low gel strength in low-fat yoghurt.
Yuan LUO +4 more
doaj +1 more source
BMEMat, EarlyView.A near‐infrared (NIR) light‐activated “lock‐key” nanodevice is reported for spatiotemporally resolved detection of intratumoral L‐lactate. The system stays silent until deep‐penetrating NIR light remotely unlocks its function, allowing for precise sensing within tumors.
Siyu Pan +8 more
wiley +1 more source
THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT [PDF]
Minia Journal of Agricultural Research and Development, 2022 Soybean protein hydrolysate was used to manufacture non-fat set yoghurt, it was added to milk in a range between 3-20%. Results showed that the best ratio of soybean hydrolysate to be used as fat substitute to manufacture non-fat yoghurt was 5% and 10 ...
doaj +1 more source
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
Biodiversity Strategies in Action—Empirical Evidence From the Food Value Chain
Business Strategy and the Environment, EarlyView.ABSTRACT There is an increasing need for better understanding of firm activities that contribute to biodiversity preservation. Panwar, Ober, and Pinkse offer a valuable typology of corporate biodiversity protection strategies based on temporal and spatial dimensions, namely, the preloss (proactive) strategies of conservation and compensation, and the ...
Joanna Scott‐Kennel +2 more
wiley +1 more source