Results 91 to 100 of about 9,662 (183)

PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea)

Agritepa, 2015
Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”.
Sukmawati -, Methatias Ayu M, Lina Widawati   +2 more
doaj   +1 more source

Integrating indigenous crops in agroforestry systems: Lesser yam and teak mixed systems are more profitable than monocultures in Indonesia

PLANTS, PEOPLE, PLANET, Volume 8, Issue 5, Page 1662-1674, September 2026.
Major staple crops are often introduced and cultivated in monocultures. Yams are staple crops native to the majority of low‐ and middle‐income countries and can provide an alternative to introduced staple crops. We showed that lesser yams cultivated together with teak trees (planted at the border of the farm) are more profitable than lesser yam ...
Budiadi, Sawitri, Enggal Primananda, Aqmal Nur Jihad, Marco Campera, Rika Bela Rahmawati   +5 more
wiley   +1 more source

Sustainable Polymer Biocomposites for Food Packaging: Green Nanotechnology, Circular Plastic Upcycling and Smart Functional Materials

Packaging Technology and Science, Volume 39, Issue 9, Page 1141-1178, September 2026.
Graphical abstract showing the development of biodegradable polymer biocomposites reinforced with natural fibres, green nanoparticles and waste‐plastic upcycling pathways toward sustainable smart food packaging materials ABSTRACT The fundamental hypothesis behind this review is that the combination of biodegradable polymer‐based biocomposites, which ...
Chandra Sekhar Espenti, Jaewoong Lee
wiley   +1 more source

Institutional Factors: Challenges For Coconut Sugar Small Enterprises Survival

Journal of Economics, Social, and Humanities
Small enterprises often face various obstacles in developing and growing their businesses. Some of which are related to institutional factors. The aim of this research is to analyze institutional factorsmanagerial and technical skills and social capitalson coconut sugar small enterprise in Purbalingga.
null Agus Arifin, null Rakhmat Priyono, null Goro Binardjo   +2 more
openaire   +1 more source

Dietary Diversity and Its Associated Factors Among High School Adolescent Girls in Addis Ababa, Ethiopia, 2025

Public Health Challenges, Volume 5, Issue 3, September 2026.
Dietary diversity among adolescent girls remains suboptimal, with many consuming limited food groups. Key factors influencing diversity include meal frequency, sweet food consumption, maternal education, and nutrition education. Low diversity increases the risk of micronutrient deficiencies, highlighting the need for targeted school‐based nutrition ...
Bekalu Getachew Gebreegziabher, Aragaw Gizaw Shumete, Habtamu Molla Ayele, Ruth Tilahun Nida, Abdu Oumer   +4 more
wiley   +1 more source

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, Raden Kunto Adi, Isti Khomah   +2 more
doaj   +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, Ademar Barros da Silva, José Nunes Filho, Antonio Raimundo de Sousa, Venézio Felipe dos Santos   +4 more
openaire   +2 more sources

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel   +4 more
wiley   +1 more source