Results 21 to 30 of about 1,051 (207)
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 +7 more
wiley +1 more source
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 +4 more
wiley +1 more source
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 +2 more
wiley +1 more source
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 +7 more
wiley +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 +2 more
openaire +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2020 Highlight • aw on smoked tandipang fish analyzed. • Peroxide value on smoked tandipang fish analyzed. • TPC on smoked tandipang fish analyzed. • The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of ...
Dyah Ayu Rakhmayeni +2 more
doaj +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 +2 more
openaire +1 more source
Shelf life study of Bolu Cukke using the Accelerated Shelf Life Testing (ASLT) method
IOP Conference Series: Earth and Environmental Science, 2020 Abstract The aim of this study was to determine the shelf life of Bolu Cukke in glazed paper packaging using the Accelerated Shelf Life Testing (ASLT) Method. Determination of shelf life using the ASLT method by knowing the critical moisture content and equilibrium content in Bolu Cukke.
R Latief, A N Farahdiba, A A N Amalia
openaire +1 more source
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Snakehead fish dispersion is one of the developments of food products that have fairly high nutritional benefits and serve as a dietary supplement to maintain endurance for adults, and help growth for children. Snakehead fish dispersion products consist of several materials that serve to improve product quality and extend shelf ...
R Rahmadani, F Bastian, AB Tawali
openaire +1 more source
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 +3 more
doaj +1 more source