Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions

Improving adhesion of seasonings to crackers with hydrocolloid solutions.

Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ...

From Young Hackers to Crackers

A growing number of scholars state that the Internet presents “some unique opportunities for deviant behavior” (Rogers et al, 2006). However, although some researchers have studied this issue, the factors leading teenagers to adopt a web-deviant behavior have received less attention. From this background, the present article sets out to explore the facilitators of cybercrime. The author will ex...

a comparison of teachers and supervisors, with respect to teacher efficacy and reflection

supervisors play an undeniable role in training teachers, before starting their professional experience by preparing them, at the initial years of their teaching by checking their work within the proper framework, and later on during their teaching by assessing their progress. but surprisingly, exploring their attributes, professional demands, and qualifications has remained a neglected theme i...

Hardware Crackers

Project co-funded by the European Commission within the 6th Framework Programme Dissemination Level PU Public X PP Restricted to other programme participants (including the Commission services) RE Restricted to a group specified by the consortium (including the Commission services) CO Confidential, only for members of the consortium (including the Commission services) The information in this do...

Improving the Accuracy of the Solutions of Riccati Equations