Functional whipped confection of new composition

the effect of functional/notional approach on the proficiency level of efl learners and its evaluation through functional test

in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...

Whipped oil stabilised by surfactant crystals.

We describe a protocol for preparing very stable air-in-oil foams starting with a one-phase oil solution of a fatty acid (myristic acid) in high oleic sunflower oil at high temperature. Upon cooling below the solubility limit, a two-phase mixture consisting of fatty acid crystals (length around 50 μm) dispersed in an oil solution at its solubility is formed which, after whipping, coat air bubbl...

A Clockwork Orange--served with whipped cream?

Solution to the whipped egg white challenge.

Since 2001 children in French primary schools have learnt how to make litres of whipped egg white from a single egg, one culinary hand whisk... and their brains [1]. Obviously, the readers of this journal cannot make less! Such a large volume of foam is not too surprising if one considers the content of the whipped egg whites. In short, they are made of water, proteins and air. If the volume st...

Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Customer attitudes and behaviours have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Environmental pollutants and lifestyle factors induce oxidative stress leading to many long term health complications in human such as diabetes, cancer and cardiovascular disease. WHO recommends a reduct...