نتایج جستجو برای: positive attitude on bread

تعداد نتایج: 8699681  

Journal: :Personality & social psychology bulletin 2006
Robert J Rydell Kurt Hugenberg Allen R McConnell

This research investigated how lay theories about resisting persuasion can affect attitude certainty. Specifically, people who believed that resistance was negative (i.e., implies close-mindedness) showed different levels of attitude certainty after resisting persuasive messages than people who believed resistance was positive (i.e., implies intelligence). When people held positive lay theories...

2018
Bouchra Sayed Ahmad Thierry Talou Evita Straumite Martins Sabovics Zanda Kruma Zeinab Saad Akram Hijazi Othmane Merah

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to asse...

2013
Rajvinder Samra Amanda Griffiths Tom Cox Simon Conroy Alec Knight

Research investigating the effects of attitude-focused interventions on doctors' and medical students' attitudes toward older adults has produced mixed results. The objective of this systematic review was to determine whether factors pertaining to study design and quality might provide some explanation of this inconclusive picture. Articles were judged of interest if they reported doctors' or m...

2012
Mohammed Hefni Cornelia M. Witthöft

INTRODUCTION Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). METHODS Prior to milling t...

2012
M. Z. Islam M. A. Haque

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

Journal: :Food technology and biotechnology 2016
Mojan Seyedain-Ardabili Anousheh Sharifan Babak Ghiassi Tarzi

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resi...

Journal: :Romanian journal of morphology and embryology = Revue roumaine de morphologie et embryologie 2014
Beuy Joob Viroj Wiwanitkit

The recent report on attitude of students towards plagiarism is very interesting [1]. Badea-Voiculescu reported that “general attitude of medical students within the University of Medicine and Pharmacy of Craiova was a positive one towards the idea of plagiarism [1].” In fact, the positive attitude is a good sign. The good attitudes are common findings among medical students around the world [1...

2008
Kevin Wise Paul D. Bolls Hyo Kim Arun Venkataraman Ryan Meyer

Campaigns increasingly implement advergames to engage consumers with a brand through interactive, entertaining media content. However, little research tests the effects of specific features of advergames on desired advertising outcomes. This article reports the results of an experiment designed to examine how variation in the thematic connection between the game associated with an advergame and...

Journal: :journal of midwifery and reproductive health 0
zeinab heidari phd student in reproductive health, student research center, school of nursing and midwifery, isfahan university of medical sciences, isfahan, iran shahnaz kohan assistant professor, nursing and midwifery care research center, department of reproductive health, school of nursing and midwifery, isfahan university of medical sciences, isfahan, iran

background & aim: cesarean section (cs) rates have been increasing steadily, worldwide. the knowledge and attitude of health professionals towards natural childbirth and cs are important factors in selecting a mode of delivery. the purpose of this study was to determine the knowledge and attitude of midwifery and nursing students towards different modes of delivery. methods:in this descriptive,...

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