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Effects of wheat-flour biscuits fortified with iron and EDTA, alone and in combination, on blood lead concentration, iron status, and cognition in children: a double-blind randomized controlled trial
NaFeEDTA cognition fortification iron lead
2018/12/18
Background: Lead is a common neurotoxicant and its absorption may be increased in iron deficiency (ID). Thus, iron fortification to prevent ID in populations is a promising lead mitigation strategy. T...
The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). Th...
Effect of iron-, iodine-, and β-carotene–fortified biscuits on the micronutrient status of primary school children: a randomized controlled trial
Vitamin A b-carotene iron
2016/5/30
Deficiencies of iron, iodine, and vitamin A are
prevalent worldwide and can affect the mental development and
learning ability of schoolchildren.
Formulation of Value Added Biscuits Using Defatted Coconut Flour
Defatted Coconut Flour Value Added Biscuits
2016/6/2
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
Metal Contents in Some Brands of Biscuits Consumed in Southern Nigeria
Southern Nigeria Biscuits Consumed
2016/6/1
The concentrations of zinc, iron, chromium, calcium, magnesium, nickel, lead, copper, cobalt and cadmium were determined in six major classes of biscuits in Nigerian market after acid digestion by fla...
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Storage Period Cereal Bran Incorporated Biscuits
2016/6/1
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Comparative Study on Supplementation of Potato Flour Biscuits on the Nutritional and Cognitive Profile of the Selected Children
Children Potato Maize Green gram Nutritional Cognitive performance
2009/11/26
Objective:Nutrition of the early childhood is of paramount importance because the foundation for life time strength and intellectual vitality is laid during this period. The present study aims to eval...
Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
biscuit refrigerated dough frozen dough oven type
2009/3/13
Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months,...
Effect of Some Factors on the Strength of Furniture Corner Joints Constructed with Wood Biscuits
Wood biscuits furniture corner joints
2009/1/13
This study was carried out to evaluate the bending moment resistance and stiffness of case-type furniture corner joints constructed with wood biscuits, and to determine the effects on these joints of ...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...