Results 101 to 110 of about 400,774 (243)
ANALISIS USAHA DAN PEMASARAN GULA SEMUT DI DESA HARGOTIRTO, KECAMATAN KOKAP, KABUPATEN KOKAP
Sepa, 2019 Crystal coconut sugar is an innovative product from processing coconut palm in the powder or granular form that have a yellow to brown colour. A total of 433,820 kg of crystal coconut sugar made in Hargotirto Village.
Mega Nugraheni Apriza Putri +2 more
doaj +1 more source
Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods
ChemFoodChem, Volume 2, Issue 3, September 2026.This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani +6 more
wiley +1 more source
Sugar Cane Cake and Mineral Fertilizers on Coconut (Cocos nucifera Linn.) Seedlings
CORD, 2009 High quantities of mineral fertilizers (MF) are required for good coconut seedling production, whose up dated recommendation is 232 grams per seedling. The objective of this work was to assess the substitution of the MF by organic fertilizer as sugar-cane filter cake (SCFC) on coconut seedlings in polybag. The SCFC is an organic residue from sugar-cane
Luiz Gonzaga Bione Ferraz +4 more
openaire +2 more sources
Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 584-603, September 2026.Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar +7 more
wiley +1 more source
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A decade of UV‐C irradiation in Apple postharvest processing: from whole fruit to juice. ABSTRACT The apple is a fruit with significant economic value and a rich nutritional profile, containing high levels of fiber, vitamins, minerals, and bioactive compounds. However, it is susceptible to chemical‐enzymatic oxidation and microbial spoilage.
Mahyra da Paixão e Silva +6 more
wiley +1 more source
Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães +9 more
wiley +1 more source