Results 21 to 30 of about 372 (166)

[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

Mutu dan Umur Simpan Cookies yang difortifikasi dengan Hidrolisat Protein Ikan

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2023
Ikan merupakan sumber protein yang dapat digunakan untuk fortifikasi dalam berbagai produk pangan. Untuk mempermudah proses, protein ikan dapat disediakan dalam bentuk hidrolisat bubuk atau hidrolisat protein ikan (HPI).
Nur Hidayah, Achmad Poernomo, Nadiah Ismi Rohadatul’aisy, Anugerah Bertiantono, Sugiyono Sugiyono   +4 more
doaj   +1 more source

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Journal of Food Quality, Volume 2021, Issue 1, 2021., 2021
Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an ...
B. R. Aguilar Uscanga, J. R. Solís Pacheco, J. A. Ragazzo-Sánchez, A. Cavazos Garduño, J. C. Muro Valdéz, A. Rodríguez Arreola, J. C. Serrano Niño, Milan Stankovic   +7 more
wiley   +1 more source

MASA SIMPAN ANEKA SAMBAL DARI BAHAN NABATI MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING: KAJIAN LITERATUR

Agrointek, 2021
Sambal or sauce is a supplementary ingredient that dominates the market. But, many products do not include an expiration period. Sambal sauce generally can not be consumed once, so it needs storage to be more durable.
Yunita Siti Mardhiyyah, Irawati Ningsih
doaj   +1 more source

Pendugaan Umur Simpan Roti Sourdough Bekatul Menggunakan Metode ASLT dengan Pendekatan Arrhenius

Keluwih: Jurnal Sains dan Teknologi, 2023
Abstract—Sourdough bread is a type of bread made with sourdough containing a consortium of Lactobacillus spp bacteria and yeast from the fermentation of flour and water for approximately 7 days. Rice bran sourdough bread was chosen because of its nutritional content, namely protein, fat, carbohydrates, crude fiber, calories and is rich in B vitamins ...
null Rachma Yayank Moeztamy, null Ardhia Deasy Rosita Dewi, null Yayon Pamula Mukti   +2 more
openaire   +1 more source

Pendugaan Umur Simpan Bumbu Bubuk Gangan Asam Khas Banjar Menggunakan Metode ASLT

Jurnal Teknologi Agro-Industri, 2022
Bumbu bubuk gangan asam khas Banjar merupakan salah satu makanan berkuah khas Banjar Kalimantan Selatan. Produk ini dikemas dengan kemasan plastik polythylen (PE) dan Polyprophylen (PP) untuk menentukan jenis kemasan plastik yang memiliki umur simpan lebih lama menggunakan metode Accelerated Shelf Life Testing (ASLT).
null Raden Rizki Amalia, null Nina Hairiyah, Nuryati Nuryati   +2 more
openaire   +1 more source

Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method]

Jurnal Teknologi & Industri Hasil Pertanian, 2022
Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated
Aldila Din Pangawikan, Retno Cahya Mukti, Dwi Inda Sari, Sherly Ridhowati   +3 more
doaj   +1 more source

Half-life Estimation of Encapsulated Enterococcus faecium IS-27526 by Accelerated Shelf Life Testing (ASLT)

IOP Conference Series: Earth and Environmental Science, 2020
AbstractProbiotics are live microbes with beneficial effect to the host when administrated in adequate quantities. Ensuring the functionality of probiotics can be a challenge for manufacturers due to harsh environment conditions during processing, handling and storage.Enterococcus faeciumIS-27526 is one of novel probiotic strain isolated from dadih ...
Ronald Horison, I S Surono
openaire   +1 more source

Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020
Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant ...
Salma Shafrina Aulia, Budi Setiawan, Tiurma Sinaga, Ahmad Sulaeman   +3 more
doaj   +1 more source