Results 81 to 90 of about 18,685 (259)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

KARAKTERISTIK COOKIES UMBI INFERIOR UWI PUTIH (KAJIAN PROPORSI TEPUNG UWI: PATI JAGUNG DAN PENAMBAHAN MARGARIN)

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  

Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

Foods
In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air
Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina, Vita Di Stefano   +8 more
doaj   +1 more source

Treatment With the Shaker Head‐Lift Exercise in Head and Neck Cancer Patients With Radiation‐Induced Dysphagia: 12‐Month Results on Swallowing Function From a Randomized, Controlled Trial

Head &Neck, EarlyView.
ABSTRACT Background Dysphagia is a common side‐effect after radiotherapy in head and neck cancer patients. This randomized study aimed to evaluate the effect of the shaker head‐lift exercise (HLE) after 12 months with flexible endoscopic evaluation of swallowing (FEES). Methods Patients were randomly assigned to the intervention (n = 30) or the control
Signe Rödseth Smith, Caterina Finizia, Kerstin Petersson, Lisa Tuomi   +3 more
wiley   +1 more source

Karakteristik Gluten Free Cookies Fortifikasi Hidrolisat Protein Ikan Lele

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Pada 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, Achmad Poernomo, Heni Lisyana, I Ketut Sumandiarsa   +3 more
doaj   +1 more source

A Comprehensive Reassessment of the Global Illegal Wildlife Trade's Economic Value 全球非法野生动植物贸易经济价值的全面重新评估**

Integrative Conservation, EarlyView.
Through systematic price collection and correction for underreporting and undetected seizures, the global illegal wildlife trade (IWT) is estimated at US$28.4–39.5 billion per year. This finding highlights that previous valuations were underestimates.
Jia Hao Tow, L. Roman Carrasco
wiley   +1 more source

Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42

Foods
This 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, Wafa Kassous, Kawtar Keddar, Lamia Amtout, Djahira Hamed, Zohra Douma-Bouthiba, Vlad Costache, Philippe Gérard, Hasnia Ziar   +8 more
doaj   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

Foods
People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased.
Dovilė Levickienė, Jurgita Kulaitienė, Nijolė Vaitkevičienė, Laura Rakauskaitė   +3 more
doaj   +1 more source