Relevant bibliographies by topics / Cream honey

Academic literature on the topic 'Cream honey'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 May 2022

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Journal articles on the topic "Cream honey"

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Abenavoli, Fabio Massimo, and Roberto Corelli. "Honey Cream." Annals of Plastic Surgery 50, no. 1 (January 2003): 105–6. http://dx.doi.org/10.1097/00000637-200301000-00027.

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2

Arslaner, Ayla, Mehmet Ali Salık, Salih Özdemir, and Ahmet Akköse. "Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 446–55. http://dx.doi.org/10.17221/311/2018-cjfs.

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This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).
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3

Yumas, Medan. "FORMULASI SEDIAAN KRIM WAJAH BERBAHAN AKTIF EKSTRA METANOL BIJI KAKAO NON FERMENTASI (Theobroma cacao L) KOMBINASI MADU LEBAH." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 75–87. http://dx.doi.org/10.33104/jihp.v11i2.3414.

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Facial cream preparation contains active fotoprotector, antioxidant, and moisturizer derived fromnatural sources. Cocoa beans and honey bee are ones of anti-oxidant and moisturizer natural sourcescontaining polyphenol/phenolic and other flavonoid compounds. Flavonoid contains anti-oxidant agent asfree radical scavenger. The aim of this study was to obtain formula combination of non-fermented cocoabeans methanol extract and honey bee as active agents in effecting face skin moisturizing. Phases of theresearch consists of process of producing non-fermented cocoa beans methanol extract, producing facecream from non-fermented cocoa beans methanol extract and honey bee, and analysis on the characteristicsof the products. The result showed that face cream formulated from 1.56% of non-fermented cocoa beansmethanol extract and 2.34% of honey bee having 73.8% moisturizing effect in 60 minutes exposure doesnot irritate face skin and eyes. It has viscosity value 2.72 x 105 cps, has pH value 5.26 which is suitable withthe range of normal pH for skin (4.5-7.5), does not contain residues of nipasol and nipagin, has scoringaverage 1 – 2.9 by panelists on the attributes (aroma, consistency, texture, stickiness, homogeneoussensation, color, appearance, itchiness, erythema, easiness on cleaning, response on washing), and hastotal bacteria, khamir, and molod 5.0 x 102 which does not meet the requirements for skin moisturizer (SNI16-4339-1996) i.e. 102 colonies/gram.Keywords: non-fermented cocoa beans, honey bees, the active component, facial cream
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Parasthi, Lusia Yotista Enggal, Diana Nur Afifah, Choirun Nissa, and Binar Panunggal. "Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii." Amerta Nutrition 4, no. 4 (November 30, 2020): 257. http://dx.doi.org/10.20473/amnt.v4i4.2020.257-264.

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Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm).
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Ranasinghe, R. A. D. M., and T. M. I. U. K. Tennakoon. "Antibacterial activity of a laboratory made cosmetic cream Vs marketed creams containing bee honey." Sri Lankan Journal of Infectious Diseases 11 (December 17, 2021): 3. http://dx.doi.org/10.4038/sljid.v11i0.8446.

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Semprini, Alex, Joseph Singer, Irene Braithwaite, Nick Shortt, Darmiga Thayabaran, Melanie McConnell, Mark Weatherall, and Richard Beasley. "Kanuka honey versus aciclovir for the topical treatment of herpes simplex labialis: a randomised controlled trial." BMJ Open 9, no. 5 (May 2019): e026201. http://dx.doi.org/10.1136/bmjopen-2018-026201.

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ObjectiveTo compare New Zealand medical grade kanuka honey with topical aciclovir for the treatment of herpes simplex labialis.DesignProspective parallel randomised controlled open-label superiority trial.Setting76 community pharmacies across New Zealand between 10 September 2015 and 13 December 2017.Participants952 adults randomised within the first 72 hours of a herpes simplex labialis episode.InterventionsRandom assignment 1:1 to either 5% aciclovir cream or medical grade kanuka honey (90%)/glycerine (10%) cream, both applied five times daily.Outcome measuresThe primary outcome was time from randomisation to return to normal skin (stage 7). Secondary outcomes included time from randomisation to stage 4 (open wound), time from stage 4 to 7, maximal pain, time to pain resolution and treatment acceptability.ResultsPrimary outcome variable: Kaplan-Meier-based estimates (95% CI) for the median time in days for return to normal skin were 8 (8 to 9) days for aciclovir and 9 (8 to 9) for honey; HR (95% CI) 1.06 (0.92 to 1.22), p=0.56. There were no statistically significant differences between treatments for all secondary outcome variables. No related serious adverse events were reported.ConclusionThere was no evidence of a difference in efficacy between topical medical grade kanuka honey and 5% aciclovir in the pharmacy-based treatment of herpes simplex labialis.Trial registration numberACTRN12615000648527;Post-results
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Nijhuis, WA, RH Houwing, WC Van der Zwet, and FGA Jansman. "A randomised trial of honey barrier cream versus zinc oxide ointment." British Journal of Nursing 21, Sup14 (November 8, 2012): S10—S13. http://dx.doi.org/10.12968/bjon.2012.21.sup14.s10.

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Nijhuis, WA, RH Houwing, WC Van der Zwet, and FGA Jansman. "A randomised trial of honey barrier cream versus zinc oxide ointment." British Journal of Nursing 21, Sup20 (November 7, 2012): S10—S13. http://dx.doi.org/10.12968/bjon.2012.21.sup20.s10.

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Рябцева, Светлана, Svetlana Ryabtseva, Валида Ахмедова, Valida Akhmedova, Георгий Анисимов, and Georgiy Anisimov. "Ice cream as a carrier of Lactobacillus acidophilus." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 5–27. http://dx.doi.org/10.21603/2074-9414-2018-2-5-27.

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Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and means of biologically active compounds and useful microorganisms supply. The article reveals morphological, biochemical, physiological, genetic and technological characteristics of L. acidophilus. It systematizes information on the existing methods used for production of ice cream with L. acidophilus. The author shows the influence of various forms of the introduced acidophilus bacteria and methods for their adaptation on ice cream quality indicators. The article provides the data on the properties of ice cream fermented and unfermented with this cultures. It reveals information on the impact of various technological, physicochemical and physiological factors on the survival capacity of pure culture L. acidophilus and its combination with other microorganisms in the process of ice cream production, storage and consumption. The author considers perspective ways of acidophilic ice cream production using various combinations of prebiotics, dietary fibers, replacing refined sugar with honey and unrefined sugars, introducing whey proteins, fruit puree, grain additives and other ingredients. The article presents the data on the influence of functional components on the production process and properties of ice cream containing acidophilus bacteria. The author systematized information on ice cream production using different strains of L. acidophilus and Bifidobacterium spp. replacing cowʼs milk with vegetable analogues. Methods for producing ice cream with L. acidophilus and other starter cultures, including yogurt cultures are described. The review justifies practicability of L. acidophilus application in ice cream production. It reveals trends and issues in the area of functional use ice cream production.
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Kushargina, Rosyanne, Wilda Yunieswati, and Fauza Rizqiya. "Youth’s Drink Consumption Habits for the Body Immunity." Jurnal Ilmiah Kesehatan 3, no. 3 (December 31, 2021): 115–23. http://dx.doi.org/10.36590/jika.v3i3.166.

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Covid-19 pandemic that is happening in Indonesia and throughout the world has caused changes in people’s eating habits. Food and beverages which can increase immunity become the main focus for the community during this pandemic. This study aimed to analyze the drinking habits on the immunity of SMA Muhammadiyah 25 Pamulang students. This study used a cross-sectional design. There were 78 subjects at the age of 16-17 years old who are 12th grade of SMA Muhammadiyah 25 Pamulang. Drinking habits were collected into 11 beverages types and divided into three categories (1: tea, coffee, and boba drinks; 2: fresh milk, powdered milk, sweetened condensed milk, ice cream containing milk, and yogurt; 3: date juice, honey, and traditional herbal medicine). Data were analyzed descriptively by applying the univariate test method. The results show that 66,67% of subjects consumed boba drinks more often. 32,05% of subjects always consumed coffee, and the last 39,74% of subjects rarely consumed tea. Furthermore, there are 62,82% of subjects more often consume ice cream, 25,64% of subjects constantly consume powdered milk, and 47,44% of subjects rarely consume fresh milk. Hereafter, there are 64,10% of subjects who always consume date juice. subjects often consume honey (47,44%) as well as traditional herbal medicine (46,15%). Subjects drink various beverages such as tea, milk, and their processed products, date juice, honey, and traditional herbal medicine to increase their immunity due to nutrient and antioxidant contents, to protect themselves from virus infection, including Covid-19.
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Dissertations / Theses on the topic "Cream honey"

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Муходінова, Катерина Миколаївна. "Удосконалення асортиментної політики ТОВ «Асканія-Пак»." Bachelor's thesis, КПІ ім. Ігоря Сікорського, 2020. https://ela.kpi.ua/handle/123456789/43821.

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Дипломна робота на тему: «Удосконалення асортиментної політики ТОВ «Асканія-Пак» » 132 сторінки, 17 таблиць, 32 рисунки, 1 додаток та 1 презентацію. Актуальність теми обумовлена тим, що ринок крем-меду в Україні є новим та на даний момент стрімко розвивається. Споживчі вподобання щодо продукції швидко змінюються та досі не є дослідженими, кількість конкурентів швидко росте, асортиментний ряд конкурентів постійно поповнюється новими позиціями. Метою дослідження є визначення можливих варіантів для розширення асортименту ТОВ «Асканія-Пак» на основі виявлених уподобань споживачів. Об’єктом дослідження є маркетингова діяльність компанії ТОВ «Асканія- Пак» на ринку меду України. Суб’єкти дослідження - власне компанія «Асканія-Пак», конкуренти компанії, що працюють у галузі крем-меду, споживачі – наявні та потенційні клієнти компанії «Асканія-Пак» та споживачі конкурентів. Пердмет дослідження - споживчі вподобання аудиторії. Дослідження проведені методом анкетування кінцевих споживачів в мережі інтернет та проведення експерименту для визначення думки споживачів щодо готового продукту. Основними результатами є визначення споживчих вподобань аудиторії, аналіз діяльності конкурентів та визначення пропозицій для розширення асортименту компанії – переліку товарних позицій, які варто включити до товарного портфелю компанії. Новизна роботи полягає у тому, що ринок є новим та дослідження поведінки споживачів на ринку ще не проводились на території України.
This thesis, devoted to the topic "Improvement of assortment policy of an LLC" Ascania Pack ", includes 45 drawings, 29 tables and 12 formulas. The relevance of the topic of research is due to the fact that Ukrainian market of cream honey is new and it is growing. Consumer preferences about product are changing and their motivation has not yet been investigated, competition is increasing, competitor’s ranges of products are regularly supplemented by new products. The purpose of the work is to identify new options for expanding of product range of the enterprise by exploring preferences of consumers. Object is marketing activity of the company "Ascania-Pack" LLC. The subject of research is the assortment policy of "Ascania-Pack" LLC. Subject of the study: "Ascania-Pack" LLC, competing firms participants ofr cream honey market, consumers of cream honey and potential customers of the company. The research was provided with a survey made as questionnaire on internet and with conducting of experiment in order to find out what consumers think about new products which company is going to produce. Key results of survey are definition of consumer’s preferences, analysis of the activities of other companies and main competitors of "Ascania-Pack", suggestions about ways of extending the range of products – list of commodity items, namely honey tastes, is provided. Newness of the research lies in newness of market and lack of information about consumers and their motivation and behavior.
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Books on the topic "Cream honey"

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Kroll, Steven. The hokey-pokey man. New York: Holiday House, 1989.

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Franklin, Sara B., ed. Edna Lewis. University of North Carolina Press, 2018. http://dx.doi.org/10.5149/northcarolina/9781469638553.001.0001.

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Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation, making a case for Lewis as a critical voice in African American foodways, and a pioneering professional woman chef, and the single most important figure in regional American food.
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Beehive Alchemy: Projects and Recipes Using Honey, Beeswax, Propolis, and Pollen to Make Soap, Candles, Creams, Salves, and More. Quarto Publishing Group USA, 2018.

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Conference papers on the topic "Cream honey"

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Asminaya, Nur Santy, Widhi Kurniawan, Apriansyah Apriansyah, and Asma Bio Kimestri. "Physical Quality Test of Ice Cream Sweetened Using Honey." In International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220309.080.

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Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast, and Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

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The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.
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Simpson, Melissa M., and William S. Janna. "Newtonian and Non-Newtonian Fluids: Velocity Profiles, Viscosity Data, and Laminar Flow Friction Factor Equations for Flow in a Circular Duct." In ASME 2008 International Mechanical Engineering Congress and Exposition. ASMEDC, 2008. http://dx.doi.org/10.1115/imece2008-67611.

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Newtonian fluid flow in a duct has been studied extensively, and velocity profiles for both laminar and turbulent flows can be found in countless references. Non-Newtonian fluids have also been studied extensively, however, but are not given the same attention in the Mechanical Engineering curriculum. Because of a perceived need for the study of such fluids, data were collected and analyzed for various common non-Newtonian fluids in order to make the topic more compelling for study. The viscosity and apparent viscosity of non-Newtonian fluids are both defined in this paper. A comparison is made between these fluids and Newtonian fluids. Velocity profiles for Newtonian and non-Newtonian fluid flow in a circular duct are described and sketched. Included are profiles for dilatant, pseudoplastic and Bingham fluids. Only laminar flow is considered, because the differences for turbulent flow are less distinct. Also included is a procedure for determining the laminar flow friction factor which allows for calculating pressure drop. The laminar flow friction factor in classical non-Newtonian fluid studies is the Fanning friction factor. The equations developed in this study involve the Darcy-Weisbach friction factor which is preferred for Newtonian fluids. Also presented in this paper are viscosity data of Heinz Ketchup, Kroger Honey, Jif Creamy Peanut Butter, and Kraft Mayonnaise. These data were obtained with a TA viscometer. The results of this study will thus provide the student with the following for non-Newtonian fluids: • Viscosity data and how it is measured for several common non-Newtonian fluids; • A knowledge of velocity profiles for laminar flow in a circular duct for both Newtonian and non-Newtonian fluids; • A procedure for determining friction factor and calculating pressure drop for non-Newtonian flow in a duct.
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