Results 21 to 30 of about 9,752,539 (186)

PENENTUAN UMUR SIMPAN MINUMAN FUNGSIONAL SARI AKAR ALANG – ALANG DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) (Studi Kasus di UKM “R.ROVIT” Batu - Malang) [PDF]

Agrointek, 2016
This study aims to determine the shelf life of reed roots extracts beverages with Accelerated Shelf Life Testing (ASLT) method based on Arrhenius model, the model equations to express the relationship of temperature on the level of product damage ...
Hesti Anagari, Siti Asmaul Mustaniroh, Wignyanto Wignyanto   +2 more
doaj   +1 more source

Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method [PDF]

Industria: Jurnal Teknologi dan Manajemen Agroindustri
Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method.
Maherawati, Tri Rahayuni, Lucky Hartanti
openaire   +3 more sources

Shelf life estimation of hanjeli flakes with eel flour using accelerated shelf life testing (ASLT) method and Arrhenius model [PDF]

BIO Web of Conferences
Hanjeli flakes with eel flour are flat-shaped biscuit cereals made from hanjeli flour and eel flour. Shelf life information about the product is needed to ensure that the product is still suitable for consumption. This research aims to estimate the shelf
Indriati Ashri, Mayasti Nur Kartika Indah, Novianti Fithria, Anggara Cahya Edi Wahyu, Rahman Taufik, Andriansyah Raden Cecep Erwan, Pajarini Meitha Nurendah, Taufik Yusman   +7 more
doaj   +2 more sources

Determination Of The Shelf Life Of Tamban Fish Choux Pastry (Sardinella Lemuru) Using The Accelerated Shelf Life Testing (Aslt) Method [PDF]

BIO Web of Conferences
Choux pastry is a light snack characterized by its small size, softness, volume, and yellow-brown color. The choux pastry product has been diversified with the addition of tamban fish.
Putri R. Marwita Sari, Jumsurizal Jumsurizal, Amrizal Sri Novalina, Apriandi Azwin, Ilhamdy Aidil Fadli, Viruly Lily, Oktavia Yulia, Ab Lah Roslizawati, Widianti Erika   +8 more
doaj   +2 more sources

Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures. [PDF]

Int J Food Sci, 2022
Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affect viability during storage are storage temperature, packaging, oxygen, and water activity. This study is
Jannah SR, Rahayu ES, Yanti R, Suroto DA, Wikandari R.   +4 more
europepmc   +2 more sources

Shelf-life prediction of blondo-based probiotic ice cream using accelerated shelf-life testing method [PDF]

Agrointek
Blondo is a by-product of VCO production, commonly used for feed despite its rich nutrition and physiological properties. To reutilize blondo and take advantage of its nutrition, blondo probiotic ice cream is developed as a plant-based functional food ...
Rafli Zulfa Kamil, Sri Mulyani, Regina Putri Ikhwani, Ana Wulandari   +3 more
doaj   +2 more sources

Nutritional Composition and Acceptability of Egg Powder-Fortified Tom Brown Among School-Aged Children in the Wa Municipality. [PDF]

Food Sci Nutr
The study evaluated nutritional and functional properties of corn flour‐egg powder composite to create a nutrient‐dense meal for children. The composite had enhanced protein (18.09%) and carbohydrates (61.99%), with improved iron, zinc, magnesium, vitamin A, and folate levels.
Nyefene JD, Mills-Robertson F, Amoah I, Apprey C, Edeh C.   +4 more
europepmc   +2 more sources

Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

Journal of Chemistry, Volume 2022, Issue 1, 2022., 2022
The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf‐life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C,
Mengxuan Xiao, Sitong Liu, Huozhu Jin, Mingji Xiao, Huiqiang Wang, Haiwei Zhang, Qianying Dai, Beatriz P. P. Oliveira   +7 more
wiley   +1 more source

[Retracted] Improving the Oxidation Stability and Shelf‐Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate

Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022
Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf‐life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C.
Ying Wang, Hui Deng, Dachuan Huang, Xianghui Zeng, Rijwan Khan   +4 more
wiley   +1 more source

Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings

European Journal of Lipid Science and Technology, Volume 123, Issue 8, August 2021., 2021
Proposal of novel added value edible oil blendings with improved nutritional or sensory properties based on olive, seeds (sesame and flaxseed), and nut (hazelnut and pistachio) virgin oils. Abstract Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed “cold‐pressed” oils stand out as an interesting ingredient due
Sergio González‐Gamallo, María Desamparados Salvador, Giuseppe Fregapane   +2 more
wiley   +1 more source