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The Best Milkshake in This Tourist Town Comes from the Hospital Snack Bar.
Am J Nurs
January 2025
Katy Giebenhain is the author of the poetry collection Sharps Cabaret (Mercer University Press, 2017). Her art and writing have appeared in Bridge Eight, New Welsh Review, and WPSU's Poetry Moment, among others, as well as in this journal (June 2022). "The Best Milkshake in This Tourist Town Comes from the Hospital Snack Bar" © 2025 by Katy Giebenhain. Contact the author through her website: www.katygiebenhain.com.
Predictive Evaluation of Microbiological Stability of Soft Drinks with L. Stored at Temperature Shifts.
Molecules
August 2022
Department of Sugar Industry and Food Safety Management, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland.
L., used in Chinese traditional medicine for centuries, has gained popularity in Europe in the last decade because of its health-promoting properties assigned to phenolic compounds and antioxidant activity. Goji fruits and extracts are often used as ingredients in popular homemade milk cocktails.
View Article and Find Full Text PDFApplication of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.
Foods
June 2020
Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties.
View Article and Find Full Text PDFIce-cream consumption, tendency toward overeating, and personality.
Int J Eat Disord
December 2000
Department of Clinical Psychology and Personality, University of Nijmegen, Nijmegen, The Netherlands.
Objective: The exploration of the mechanisms underlying the tendency toward overeating by investigating the Dutch Eating Behavior Questionnaire (DEBQ)/Revised Eating Disorders Inventory (EDI-R) disinhibition, in sequence to the milkshake-ice cream study (van Strien, Cleven, and Schippers, in press).
Method: In hierarchical multiple regression analyses, the relative predictive power for ice-cream consumption was assessed, that is, emotional versus external versus bulimic eating using scales of the DEBQ and the EDI-R. In nonplanned stepwise multiple regression analyses, the association was assessed between these three types of eating behaviors and non-eating-related EDI-R scales.
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