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Article

4 Citations

3,413 Views

13 Pages

Application of CO₂ Gas Hydrates as Leavening Agents in Black-and-White Cookies

Ann Mary Kollemparembil,
Shubhangi Srivastava,
Viktoria Zettel,
Bernhard Gatternig,
Antonio Delgado,
Mario Jekle and
Bernd Hitzmann

Foods2023, 12(14), 2797;https://doi.org/10.3390/foods12142797

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23 July 2023

In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-whi...

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Article

40 Citations

12,719 Views

10 Pages

Reported Changes in Eating Habits Related to Less Healthy Foods and Beverages during the COVID-19 Pandemic among US Adults

Sohyun Park,
Seung Hee Lee,
Amy L. Yaroch and
Heidi M. Blanck

Nutrients2022, 14(3), 526;https://doi.org/10.3390/nu14030526

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26 January 2022

Background: The COVID-19 pandemic has triggered stress, anxiety, and disruption to many individuals’ daily lives, which might impact eating habits. Objective: To examine changes in eating habits related to less healthy foods and beverages durin...

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2 Results Found

Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies

Reported Changes in Eating Habits Related to Less Healthy Foods and Beverages during the COVID-19 Pandemic among US Adults

Application of CO₂ Gas Hydrates as Leavening Agents in Black-and-White Cookies