Search

Squash's antioxidants may aid in the reduction of oxidative stress. Squash contains vitamin C and beta-carotene, which may help delay the onset of macular degeneration and minimize the risk of vision loss. Eating cake builds a person’s muscle and strength, gives energy, helps with their digestion, etc. One of the most effective ways to care for every individual’s health is by choosing the foods they eat. It is already given that healthy foods, like vegetables, help strengthen their immune system, and as much as possible, their daily meal should be healthy: breakfast, lunch, dinner, and even dessert.    This study focuses on the level of acceptability of Squash as an ingredient in baking a cake. Petit Four Squash aims to provide a flavoursome yet healthy and beneficial dessert for everyone, especially for those not fond of eating foods with vegetables included in its ingredients. The product's primary purpose is to keep its consumers healthy, even if it is a dessert, while the primary purpose of this study is to check if Squash is applicable and acceptable to include and use as an ingredient in baking a cake. Petit Four Squash consists of vegetables and some essential ingredients in baking a cake, like an egg. It is made for persons who are more of a carnivore and those who do not like eating foods with vegetables. The researchers utilize a quantitative research design.    This research used stratified sampling because of the division of the respondents according to their demographic profile (age, gender, section, etc.). The respondents' rate for the sensory acceptability of squash in baking cake is highly acceptable; the aroma, taste, colour and texture of the Petit Four Squash appeared appropriate and acceptable. Enhancing and refining the product for marketability, competitiveness and presentation is recommended. The result in terms of aroma revealed that the product is sweet-smelling and has a pleasant odour by having the highest mean s

Changing climates are altering the structural and functional components of forest ecosystems at an unprecedented rate. Simultaneously, we are seeing a diversification of public expectations on the broader sustainable use of forest resources beyond timber production. As a result, the science and art of silviculture needs to adapt to these changing realities. In this piece, we argue that silviculturists are gradually shifting from the application of empirically derived silvicultural scenarios to new sets of approaches, methods and practices, a process that calls for broadening our conception of silviculture as a scientific discipline. We propose a holistic view of silviculture revolving around three key themes: observe, anticipate and adapt. In observe, we present how recent advances in remote sensing now enable silviculturists to observe forest structural, compositional and functional attributes in near-real-time, which in turn facilitates the deployment of efficient, targeted silvicultural measures in practice that are adapted to rapidly changing constraints. In anticipate, we highlight the importance of developing state-of-the-art models designed to take into account the effects of changing environmental conditions on forest growth and dynamics. In adapt, we discuss the need to provide spatially explicit guidance for the implementation of adaptive silvicultural actions that are efficient, cost-effective and socially acceptable. We conclude by presenting key steps towards the development of new tools and practical knowledge that will ensure meeting societal demands in rapidly changing environmental conditions. We classify these actions into three main categories: reexamining existing silvicultural trials to identify key stand attributes associated with the resistance and resilience of forests to multiple stressors, developing technological workflows and infrastructures to allow for continuous forest inventory updating frameworks, and implementing bold, innovative si