Participation in imagined worlds is a hallmark of the human species, and yet we know little about the context of its early emergence. The experiments reported here replicated and extended in 2 directions Lillard and Witherington's (2004) study of how mothers pretend to have snacks, across different ages of children (15- to 24-month-olds, Experiment 1) and to a different scenario (personal groom...

today the nutritional value of the meals, including snacks has increased because of consumer demand for healthy food. so the aim of this study was to examine the effect of adding stabilized wheat germ on levels of 0, 3, 6, 9, 12 and 15% (based on flour weight) on the quantity and quality of the un-extruded snacks. in order to measure the color values the image processing technique and image j s...

Abstract Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), their effect on properties of snacks was examined. The results revealed that the elevation in increased antioxidant activity (ferric‐reducing power 2,2‐DiPhenyl‐2‐Picryl hydrazyl hydrate) total phenolic content. This could be at...

3D food printing is a recent technology promising to break cultural barriers by introducing new sources such as microalgae, through innovative shapes and textures, in resource-scarce world whose sustainability at stake because of the current intensive production meat agriculture products. The present work intends create an gluten-free cereal snack nutritionally improved incorporation Chlorella ...

Background: Nutritional health and adequate physical activity (PA), especially in childhood and grow periods, have a substantial role in health. This study assessed the association of dietary behaviors (main courses and snacks intake) with PA in children and adolescents. Materials and Methods: Using multistage random cluster sampling method, a representative sample of 14,880 school students wer...

The article presents data on studying the influence of fat content in fish raw materials organoleptic parameters and vegetable products (snacks) their nutritional value. These are interest to devel-opers new types (snacks). During research, following stages have been highlighted: determining chemical composition materials, evaluation finished products, assessment value product. For preparation ...

Kampung tematik is one of the innovations launched by Government Semarang City.Kampung are part sub-district that undergoing repairs. Mayangsari Village, which located in Kalipancur sub-district, City, kampung with superior products like river tubbings and snacks. This community service aims to provide counseling on use social media expand market reach Village. The method used means socializati...