Lifestyle-related diseases are caused by people's daily routines and can result in several
health problems, including severe non-communicable diseases with potentially life …

In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the
effect of its particle size on the characteristics of cookies was analysed. The results showed …

This study investigated if whole wheat flour-based cookie dough's physical properties were
affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture …

Expanding the utilization of bamboo shoots is extremely meaningful in China because of the
high output every year. In this study, the bamboo shoot powder was used as a substrate to …

The current study examined the nutrient qualities of cookies made from wheat/cashew nut
composite flour blends. The wheat flour was partially replaced at different concentration of …

The fishing industry produces a significant number of by-products. This study explored two
methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal …

This study explored the construction of egg white protein particles (EWPP) and/or
rhamnolipid (Rha) based emulsion gels with β-sitosterol (Sit) as gelation factor. The …

Abstract Ready-to-Use Therapeutic Food (RUTF) or Ready-to-Use Supplementary Food
(RUSF) has been widely used in home-based treatment for severely and moderately acute …

The study aims to explore an effective approach to improve the sensory quality and
consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were …

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO)
oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly …