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Journal articles on the topic 'Cooking (Peanut butter)'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Van Hecke, Thomas, and Stefaan De Smet. "The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish." Foods 10, no. 11 (2021): 2832. http://dx.doi.org/10.3390/foods10112832.

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Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Wit

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2

LATHROP, AMANDA A., TIFFANY TAYLOR, and JAMES SCHNEPF. "Survival of Salmonella during Baking of Peanut Butter Cookies." Journal of Food Protection 77, no. 4 (2014): 635–39. http://dx.doi.org/10.4315/0362-028x.jfp-13-408.

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Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmon

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3

Trucksess, Mary W., Vickery A. Brewer, Kristina M. Williams, Carmen D. Westphal, and James T. Heeres. "Preparation of Peanut Butter Suspension for Determination of Peanuts Using Enzyme-Linked Immunoassay Kits." Journal of AOAC INTERNATIONAL 87, no. 2 (2004): 424–28. http://dx.doi.org/10.1093/jaoac/87.2.424.

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Abstract Peanuts are one of the 8 most common allergenic foods and a large proportion of peanut-allergic individuals have severe reactions, some to minimal exposure. Specific protein constituents in the peanuts are the cause of the allergic reactions in sensitized individuals who ingest the peanuts. To avoid accidental ingestion of peanut-contaminated food, methods of analysis for the determination of the allergenic proteins in foods are important tools. Such methods could help identify foods inadvertently contaminated with peanuts, thereby reducing the incidence of allergic reactions to peanu

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4

Bukhari, Asma S., Laura J. Lutz, Tracey J. Smith, et al. "A Food-Based Intervention in a Military Dining Facility Improves Blood Fatty Acid Profile." Nutrients 14, no. 4 (2022): 743. http://dx.doi.org/10.3390/nu14040743.

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Enhancing dietary omega-3 highly unsaturated fatty acids (n-3 HUFA) intake may confer neuroprotection, brain resiliency, improve wound healing and promote cardiovascular health. This study determined the efficacy of substituting a few common foods (chicken meat, chicken sausage, eggs, salad dressings, pasta sauces, cooking oil, mayonnaise, and peanut butter) lower in omega-6 polyunsaturated fatty acids (n-6 PUFA) and higher in n-3 HUFA in a dining facility on blood fatty acid profile. An eight-week prospective, between-subjects (n = 77), repeated measures, parallel-arm trial was conducted. Par

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5

Timbabadiya, P. N., S. B. Bheda, H. P. Gajera, and S. V. Patatel. "Application of Peanut Butter to Improve the Nutritional Quality of Cookies." Current Research in Nutrition and Food Science Journal 5, no. 3 (2017): 398–405. http://dx.doi.org/10.12944/crnfsj.5.3.26.

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The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, whi

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6

BEUCHAT, LARRY R., and DAVID A. MANN. "Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings." Journal of Food Protection 78, no. 10 (2015): 1828–34. http://dx.doi.org/10.4315/0362-028x.jfp-15-142.

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A study was done to determine the rate of inactivation of Salmonella in cookie and cracker snack sandwiches. Two cookie bases (chocolate and vanilla) and cheese crackers, along with high-sugar chocolate and peanut butter–based crème cookie fillings and peanut butter–and cheese-based cracker fillings, were obtained from commercial sources. Fillings and sandwiches containing fillings that had been dry- or wet-inoculated with Salmonella were stored at 25°C for 1, 6, 21, 35, 70, 112, and 182 days (6 months). At initial populations of 3.4 and 3.6 log CFU/g of cookie sandwiches containing chocolate

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7

Kumar, Sunil, and Subrata Karmakar. "Mechanization of Groundnut Cultivation for Small Holder Farming Community." Journal of Scientific Research and Reports 31, no. 7 (2025): 725–34. https://doi.org/10.9734/jsrr/2025/v31i73292.

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Groundnut also known as peanut is one of the world’s fifteen leading food crops and cultivated throughout the world. It is consumed in many ways such as vegetable cooking oil, kernels, roasted nuts, salted nuts, milk, butter, cheese, bakery products etc. Groundnut can be cultivated in kharif, rabi and summer seasons. Well drained loose and friable sandy loams and sandy clay loam soils are preferable. Optimum soil temperature for good germination is about 300C.Sowing is the prime operation in cultivation practice of any crop which directly affects production and timely sowing is essential for u

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8

Yan, Mingxi, and Yanqiu Zhao. "Analysis of the Internationalization Strategy of Peanut Butter Export Industry." International Journal of Education and Humanities 14, no. 2 (2024): 269–73. http://dx.doi.org/10.54097/4dm7bb06.

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Qingdao Food is the mainstream enterprise for exporting peanut butter from China. By analyzing the export situation of peanut butter from Qingdao Food Co., Ltd., analyze the problems and countermeasures of peanut butter export.Founded in 1950, Qingdao Food Co., Ltd. is a leading enterprise in Qingdao's food industry. In the long run, Qingdao Food Co., Ltd. has developed a large foreign markets with its peanut butter and cookies, but compared with other enterprises of the same type,Qingdao Food Co., Ltd. still has great deficiencies in its foreign export. This paper carries out a series of rese

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9

SWANSON, R. B. "Acceptability of Reduced-fat Peanut Butter Cookies by School Nutrition Managers." Journal of the American Dietetic Association 98, no. 8 (1998): 910–12. http://dx.doi.org/10.1016/s0002-8223(98)00209-0.

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10

Totheroh, Beth, and Carol P. Ries. "Palatability of peanut butter and sugar cookies made with egg substitutes." Journal of the American Dietetic Association 94, no. 3 (1994): 321–22. http://dx.doi.org/10.1016/0002-8223(94)90379-4.

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11

Kenney, E. S., C. Butler, C. Moore, S. Bhaduri, R. Ghatak, and K. P. Navder. "The Effect of Substituting Teff Flour in Gluten-Free Sugar Cookies and Peanut Butter Cookies." Journal of the American Dietetic Association 111, no. 9 (2011): A63. http://dx.doi.org/10.1016/j.jada.2011.06.230.

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12

Permadi, Aef, Rufnia Ayu Afifah, Dita Ambar Kartika Apriani, and Farida Ariyani. "Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 17, no. 3 (2022): 168–76. http://dx.doi.org/10.15578/squalen.731.

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Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were us

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13

Meti, Dr Renuka. "Standardisation, Nutrient Composition, Incorporation of Peanut (Arachis hypogaea L.) Butter into Baked Cookies." International Journal for Research in Applied Science and Engineering Technology 7, no. 4 (2019): 2471–75. http://dx.doi.org/10.22214/ijraset.2019.4451.

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14

Sugianto, Welly. "OPTIMASI KAPASITAS PRODUKSI UKM DENGAN GOAL PROGRAMMING." JURNAL REKAYASA SISTEM INDUSTRI 5, no. 2 (2020): 146. http://dx.doi.org/10.33884/jrsi.v5i2.1911.

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UKM Jovelyn is a small medium enterprise (SME) that engaged in the field of bakery production. Until now, they produce cakes and cookies. They sell products throughout the Batam area which includes (Tiban market, aviari market, mitra market and puja bahari market), shops, school canteens and so on. The SME targets several things such as profit per month, number of hours worked, number of overtime hours, machine utilities, labor utilities and so forth. Until now, the SME has not been able to reach the targets because the UKM has not determined the production amount based on the appropriate calc

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15

Kaduk, James. "Everything’s a Sample: Characterizing Everyday Materials using X-ray Powder Diffraction." Structural Dynamics 12, no. 2_Supplement (2025): A7. https://doi.org/10.1063/4.0000316.

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We can learn something scientifically interesting about literally everything around us by examining it in a powder diffractometer. Comparing a macroscopic understanding of a material with the atomic-scale description proves to be a good way of generating excitement about our science among young people and the general public. I plan to tell stories (case studies) about what can be learned by examining several classes of everyday materials: rocks (including slate and other flooring), water solids, rust and crud (including snow dirt), teeth and fillings, food (sugar, chocolate sandwich cookies, p

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16

SWANSON, RUTHANN B., and LEAN J. MUNSAYAC. "Acceptability of Fruit Purees in Peanut Butter, Oatmeal, and Chocolate Chip Reduced-fat Cookies." Journal of the American Dietetic Association 99, no. 3 (1999): 343–45. http://dx.doi.org/10.1016/s0002-8223(99)00087-5.

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17

ADAIR, MELISSA, SUE KNIGHT, and GAIL GATES. "Acceptability of Peanut Butter Cookies Prepared Using Mungbean Paste as a Fat Ingredient Substitute." Journal of the American Dietetic Association 101, no. 4 (2001): 467–69. http://dx.doi.org/10.1016/s0002-8223(01)00120-1.

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18

Daft, James L. "Methyl Bromide Determination in Selected Foods by Headspace Technique." Journal of AOAC INTERNATIONAL 76, no. 5 (1993): 1083–91. http://dx.doi.org/10.1093/jaoac/76.5.1083.

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Abstract A headspace method used earlier for determining methyl bromide (MB) in assorted nuts and peanut butters has been successfully applied to other foods that could potentially contain traces of this toxic fumigant. The foods tested include 63 off-theshelf spices and seasonings, 83 table-ready items (grain-based, dried, or highly seasoned), 30 dried fruits and trail mixes, and 38 oil-based items (oilseeds, cooking oils, or spicy oil-based dressings). Sample headspace gas is produced by blending ≤50 g sample in 250±50 mL aqueous solution in a sealed 1000 mL blender cup. After equilibration

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19

Harra, N. M., T. Lemm, C. Smith, and D. Gee. "Quinoa Flour Is an Acceptable Replacement for All Purpose Flour in a Peanut Butter Cookie." Journal of the American Dietetic Association 111, no. 9 (2011): A45. http://dx.doi.org/10.1016/j.jada.2011.06.157.

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20

Fiscus, Angela, James Harris, Julie A. Albrecht, and Sheila E. Scheideler. "Incorporation of Flaxseed into a Master Mix and Evaluation of Banana Bread and Peanut Butter Cookies." Journal of the American Dietetic Association 99, no. 9 (1999): A29. http://dx.doi.org/10.1016/s0002-8223(99)00490-3.

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21

SWANSON, RUTHANN B., LOU ANN GARDEN, and SHERYL S. PARKS. "EFFECT OF A CARBOHYDRATE-BASED FAT SUBSTITUTE AND EMULSIFYING AGENTS ON REDUCED-FAT PEANUT BUTTER COOKIES." Journal of Food Quality 22, no. 1 (1999): 19–29. http://dx.doi.org/10.1111/j.1745-4557.1999.tb00923.x.

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22

Hopper, Marvin L., Jerry W. King, James H. Johnson, Alberta A. Serino, and Robert J. Butler. "Multivessel Supercritical Fluid Extraction of Food Items in Total Diet Study." Journal of AOAC INTERNATIONAL 78, no. 4 (1995): 1072–78. http://dx.doi.org/10.1093/jaoac/78.4.1072.

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Abstract An off-line, large capacity, multivessel supercritical fluid extractor (SFE) was designed and constructed for extraction of large samples. The extractor can simultaneously process 1–6 samples (15–25 g) by using supercritical carbon dioxide (SC–CO2), which is relatively nontoxic and nonflammable, as the solvent extraction medium. Lipid recoveries for the SFE system were comparable to those obtained by blending or Soxhlet extraction procedures. Extractions at 10 000 psi, 80°C, expanded gaseous CO2 flow rates of 4–5 L/min (35°C), and 1–3 h extraction times gave reproducible lipid recover

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23

New, Lee Sun, Andre Schreiber, Jianru Stahl-Zeng, and Hua-Fen Liu. "Simultaneous Analysis of Multiple Allergens in Food Products by LC-MS/MS." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 132–45. http://dx.doi.org/10.5740/jaoacint.17-0403.

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Abstract There is currently no cure for food allergies, and sufferers can only rely on the correct labeling of foods to avoid allergens. Hence, it is important that analytical methods are sensitive and accurate enough to screen for the presence of multiple allergens in food products. In this study, we developed an LC-tandem MS method that is able to simultaneously screen or quantify the signature tryptic peptides of multiple allergen commodities. This method is capable of screening and identifying egg white, skim milk, peanut, soy, and tree nuts (almond, Brazil nut, cashew, hazelnut, pecan, pi

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24

LI, HAIPING, XIAOWEN FU, YIGE BIMA, et al. "Effect of the Local Microenvironment on Survival and Thermal Inactivation of Salmonella in Low- and Intermediate-Moisture Multi-Ingredient Foods." Journal of Food Protection 77, no. 1 (2014): 67–74. http://dx.doi.org/10.4315/0362-028x.jfp-13-277.

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Multi-ingredient foods having low- or intermediate-moisture characteristics may pose a special challenge to process design and validation. Ingredients of these foods can create local microenvironments that may have a distinct impact on pathogen survival and processing requirements. In this study, two model systems, each consisting of 80% commercial peanut butter (P) and 20% nonfat dry milk powder (M), were formulated to be identical in composition, but different in the source of the Salmonella contamination as originating in either the ingredient P or M. Immediately after inoculation, Salmonel

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25

Vorland, Colby, Michelle Bohan Brown, Michelle Cardel, and Andrew Brown. "Traffic Light Diets Per Se Have Limited Evidence for Effectiveness on Childhood Obesity: A Review." Current Developments in Nutrition 4, Supplement_2 (2020): 1697. http://dx.doi.org/10.1093/cdn/nzaa063_095.

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Abstract Objectives The “traffic light diet” (TLD; or “stop light diet” among other names) categorizes foods into ‘green’, ‘yellow’, or ‘red’ groups to consume without restriction, in moderation, or minimally, respectively. It is often a component of childhood interventions targeting weight-related outcomes. The Academy of Nutrition and Dietetics Evidence Analysis Library assigned TLDs Grade I evidence in 2006 for pediatric weight management, but none of the studies reviewed tested the TLD in isolation. We conducted a review of the effect of TLDs on obesity-related outcomes in children and def

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26

Ashraf, Ashraf, and Dewi Junita. "EFEKTIFITAS JENIS MEDIA TANAM TERHADAP PERKECAMBAHAN BENIH KACANG TANAH (Arachis hypogea L)." Jurnal Agrotek Lestari 6, no. 1 (2020). http://dx.doi.org/10.35308/jal.v6i1.2371.

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Peanuts (Arachis hypogaea L) are one of staple food after rice. In industry, peanuts used as material for made the cheese,butter, soap and cooking oil. For optimal growth of peanuts need the optimal condition, growing media are one of external factors who influence the growth of peanuts seed. This research was aimed to determine the various growing media on germination of peanut seeds. This research was implemented at UPTD BPSB Provinsi Aceh laboratory. Thisexperiment was conducted in a completely randomized design (CRD) with the sand media, cocopeat, husk media, husk charchoal, and sand malan

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27

Dhanshetty, Manisha, Pooja Thorat, and Kaushik Banerjee. "High-throughput Analysis of Aflatoxins in Cereals, Nuts and Processed Products Involving Automated Immunoaffinity Cleanup and Inline HPLC-Fluorescence Detection." Journal of AOAC INTERNATIONAL, June 30, 2021. http://dx.doi.org/10.1093/jaoacint/qsab083.

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Abstract Background The testing of aflatoxins (AFs) in fresh and processed foods is highly demanded to comply with trade regulations. Consequently, commercial laboratories face huge AF sample loads in food consignments. Worldwide, there is a rising interest to implement automation to increase sample throughput in AF analysis. Objective This study sought to evaluate the performance of an automated cleanup and HPLC analysis system for determination of regulated AFs (B1, B2, G1, G2) in rice, flattened rice, sorghum, raw and processed peanut, almond, peanut butter, and wheat-based cookies. Methods

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28

Kaduk, James A. "“Everything's a sample”: Characterizing everyday materials using x-ray powder diffraction." Structural Dynamics 12, no. 3 (2025). https://doi.org/10.1063/4.0000756.

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We can learn something scientifically interesting about literally everything around us by examining it in a powder diffractometer. Comparing a macroscopic understanding of a material with the atomic-scale description proves to be a good way of generating excitement about our science among young people and the general public. I tell stories (case studies) about what can be learned by examining several classes of everyday materials: rocks (including slate and other flooring), water solids, rust and crud (including snow dirt), food (sugar, chocolate sandwich cookies, and peanut butter), medicatio

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29

Francisco, V. C., R. R. Tullio, C. R. Marcondes, S. B. Pflanzer, and R. T. Nassu. "Meat Quality, Aroma Profile and Consumer Preference of Dry-Aged Beef." Meat and Muscle Biology 3, no. 2 (2019). http://dx.doi.org/10.22175/mmb.10804.

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ObjectivesAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.Materials and MethodsLongissimus thoracis and lumborum muscles (right side) from five steers of Canchim (5/8 Charolais × 3/8 Zebu) breed fed with the same pellet diet (25% peanut shell; 69.23% corn grain; 2.27% soybean meal; 1% sodium bicarbonate; 1.50

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30

Tal, Aner, and Brian Wansink. "Seedy Business: Adding Healthy Additives Transforms Indulgence to Health Food in Consumers' Minds." FASEB Journal 31, S1 (2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.636.29.

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This study explores whether adding healthy seeds to high‐calorie foods makes them appear healthier in consumers' evaluation. Adding healthy foods to a meal is known to affect calorie estimation (Chernev and Gal 2011). Here, we explore this effect on the ingredient level.Participants (N = 111) were recruited on Amazon Mechanical Turk. Participants viewed six foods: muffins, croissants, cookies, carrot cake, peanut‐butter bars, and pancakes. Foods were all high‐calorie, and generally perceived as low healthiness. Participants rated calories (open measure) and healthiness (9‐point likert from not

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31

Suhalim, Rico, Abdullatif Tay, and Erdogan Ceylan. "Thermal resistance of shiga toxin-producing Escherichia coli, Salmonella and Enterococcus faecium in peanut butter, oatmeal raisin, and chocolate chip cookies." LWT, May 2023, 114817. http://dx.doi.org/10.1016/j.lwt.2023.114817.

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32

Dews, Katherine C., Nancy K. Dess, and Clinton D. Chapman. "A Comprehensive Description of Intake of Diverse Foods By Rats (Rattus norvegicus) Selectively Bred on a Taste Phenotype." International Journal of Comparative Psychology 35, no. 1 (2022). http://dx.doi.org/10.46867/ijcp.2022.35.5602.

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Eating is a central feature of the lives of opportunistic omnivores such as humans and Norway rats. Yet in most laboratory research with Rattus norvegicus, the food landscape is monotonous, and the studies utilizing a variety of foods shed little light on intake of individual foods or choice behavior. The present study provides the most comprehensive description to date of female and male laboratory rats’ intake of foods that they and humans encounter outside of the laboratory. In eleven experiments, test foods included varieties of peanut butter, cheese, cookies, meat, chocolate, fruits, and

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33

Aly, Maged Ossama, Somia Mohamed Ghobashy, and Samar Mohamed Aborhyem. "Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data." Scientific Reports 13, no. 1 (2023). http://dx.doi.org/10.1038/s41598-023-42084-3.

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AbstractThe popularity of high-protein sports food items among athletes and the bodybuilding community has risen dramatically. This study aimed to authenticate the reported per serving food label content of protein, fat, carbohydrate, and total energy in commercially available high-protein sports foods available in Egyptian markets. A cross-sectional study was performed on a total of forty-five samples of nine products that included protein bars, cookies, vegan bars, puffs, whey protein, protein drinks, peanut butter, pancake mix, and Greek yogurt. Protein and fat analysis were done according

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34

Suehr, Quincy J., Xiyang Liu, Elizabeth M. Grasso-Kelley, and Nathan M. Anderson. "Predictive microbial modeling of E. faecium NRRL B-2354 inactivation during baking of a multi-component low-moisture food." Journal of Food Protection, June 29, 2021. http://dx.doi.org/10.4315/jfp-21-036.

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Validating baking ovens as a microbial kill step, using thermal inactivation models, is desirable; however, traditional isothermal models may not be appropriate for these dynamic processes, yet they are being used by the food industry. Previous research indicates that the impact of additional process conditions, such as process humidity, should be considered when validating thermal processes for the control of microbial hazards in low-moisture foods. In this study, the predictive performance of traditional and modified thermal inactivation kinetic models accounting for process humidity were as

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35

Bond, Sue. "The Secret Adoptee's Cookbook." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.665.

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There have been a number of Australian memoirs written by adoptees over the last twenty years—Robert Dessaix’s A Mother’s Disgrace, Suzanne Chick’s Searching for Charmian, Tom Frame’s Binding Ties:An Experience of Adoption and Reunion in Australia, for example—as well as international adoptee narratives by Betty Jean Lifton, Florence Fisher, and A. M. Homes amongst others. These works form a component of the small but growing field of adoption life writing that includes works by “all members of the adoption triad” (Hipchen and Deans 163): adoptive parents, birthparents, and adoptees. As the br

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Brien, Donna Lee. "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.475.

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Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the

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37

Bhatjire, Shruti, and mam Venera. "Research methods and methodology." April 26, 2025. https://doi.org/10.5281/zenodo.15285522.

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Research methods and methodology By Shruti Bhatjire Under the Guidance of Venera mam Abstract Research is all about figuring things out in a structured way to learn something new, whether you’re studying biology, business, or human behavior. This guide is your go-to for understanding research methods—the hands-on tools you use to gather and make sense of data—and research methodology—the big-picture thinking behind why you’re doing it that way. We’ll break down how methodology is like the “why” (the strategy) and methods are the “how”

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