Results 21 to 30 of about 559,902 (251)
Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken [PDF]
, 2014 The aim of the study was to determine the effect of different types of sugar on the formation of heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were marinated with table sugar, brown sugar, and honey for 24 h at 4 °C.
Hasnol, Nur Diyana Syamim +2 more
core +1 more source
Agritepa, 2016 Nira water in coconut plants containing 7.5 to 20% sugar content so that it can be processed brown sugar. The purpose of this study was to identify the general picture industry, BEP and feasibility analysis brown sugar processing industry.
Melinda Triasmadita
doaj +1 more source
A Physico-Chemical study of different Fig (Ficus Carica L.) varieties in Haramosh valley, Gilgit-Pakistan [PDF]
, 2016 The present study was conducted to analysis the basic physico-chemical properties of four Figs (Ficus carica L.) varieties i.e. English Fig, wild fig, dark brown fig and dark black fig and its by-products was prepared in Haramosh valley.Fresh fig fruits ...
Abbas, T. (Tanveer) +8 more
core +1 more source
Some nutritional properties of unrefined sugar and its promotion of the survival of new-born rats. [PDF]
, 2005 1. The claims that rats fed on diets with ‘brown sugar’ (unrefined muscovado) perform better in a number of ways than do rats fed on refined white sugar (sucrose) have been examined. 2.
Eisa, OA, Yudkin, J
core +1 more source
BioLink, 2020 Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus.
James Ngginak +3 more
doaj +1 more source
Poultry Science, 2021 The desired color is a key indicator for consumer acceptability of Chinese sugar-smoked chicken. To investigate the formation of color attributes of Chinese sugar-smoked chicken during processing, color values, structural characteristics, and components ...
Hong Chang +6 more
doaj +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022 Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis.
Deny Utomo, Siti Maisaro
doaj +1 more source
CONTRIBUTION OF ENZYMATIC METHOD FOR ANALYZING SUCROSE AND STARCH IN TRADITIONAL CHINESE LIME- AND EARTH-BASED MORTARS [PDF]
Química Nova, 2020 Brown sugar and sticky rice were frequently used as organic additives in Chinese mortars. This study applied enzymatic spectrophotometric methods to identify sucrose and starch contents in traditional Chinese lime- and earth-based mortars.
Kun Zhang +3 more
doaj +1 more source
MATHEMATICAL MODEL OF PHYSICAL PROPERTIES CHANGE OF COCONUT SAP IN THE VACUUM EVAPORATOR
Jurnal Teknik Pertanian Lampung, 2021 The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles.
Febryan Kusuma Wisnu +4 more
doaj +1 more source
ANALISIS PRODUKSI DAN PEMASARAN GULA MERAH DI DESA KUBANGKANGKUNG, KABUPATEN CILACAP
Agritech, 2018 The purpose of this study is (1) to know the process of producing brown sugar made by craftsmen in the village of Kubangkangkung, Kawunganten district, Cilacap City, (2) to find out the social-economic factors that affect the production process and the ...
Fajri Efendi +2 more
doaj +1 more source