Results 101 to 110 of about 205,256 (277)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus +7 more
wiley +1 more source
PENGARUH FORMULA TEPUNG TERIGU DAN TEPUNG KEDELAI PADA PEMBUATAN COOKIES TERHADAP KADAR LEMAK DAN FITOSTEROL [PDF]
, 2009 Coronary Heart Disease (CHD) has become a major cause of human mortality today. World Health Organization (WHO) recorded more than 7 million people died from CHD in the whole world in 2002. This figure is expected to rise to 11 million people by 2020. In
RODHIYAH ALFINA, SITI
core
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Jurnal Pangan dan Agroindustri, 2013 Pemanfaatan umbi uwi putih masih terbatas. Penelitian ini melakukan pengembangan produk berbahan baku umbi uwi putih, yaitu cookies. Cookies uwi diformulasikan dengan proporsi pati dan margarin untuk menghasilkan tekstur cookies yang renyah, mampu ...
Hazzizah Harzau, Teti Estiasih
doaj
Karakteristik Gluten Free Cookies Fortifikasi Hidrolisat Protein Ikan Lele
Jurnal Pascapanen dan Bioteknologi Kelautan dan PerikananPada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease.
Aghitia Maulani +3 more
doaj +1 more source
Open Access Sugar Cookie Recipe
, 2014 A family recipe provided by Janelle Wertzberger, Director of Reference and Instruction. This is the perfect sugar cookie recipe to use with your open access cookie cutter.
Musselman Library,
core
Esterification enhances carotenoid retention during bread‐making
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez +3 more
wiley +1 more source
INOVASI PRODUK BUTTER COOKIES DENGAN PENAMBAHAN TEPUNG DAUN KATUK BERDASARKAN DAYA TERIMA KONSUMEN [PDF]
, 2017 Penelitian ini dilakukan bertujuan untuk meningkatkan keanekaragaman inovasi produk kuliner dengan memanfaatkan daun katuk sebagai bahan tambahan dalam pembuatan butter cookies.
Nuralamsyah, Faisal Yusni
core
People and Nature, EarlyView.Abstract Human–wildlife interactions are becoming more common as we progress through the Anthropocene. People tend to feed wildlife more regularly as it is often popularised by social media and can counteract their disconnect from the natural world. These interactions impact wildlife behaviour, feeding ecology and zoonotic transmission dynamics. Due to
Jane Faull +9 more
wiley +1 more source
FoodsThis study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42.
Noussaiba Belmadani +8 more
doaj +1 more source