Results 91 to 100 of about 401,659 (289)
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019 The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the
ANGELA NITIA NEFASA +4 more
doaj
PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomea batatas var. Ayamurasaki) DENGAN JAGUNG MANIS (Zea mays Saccharata) DAN KONSENTRASI SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM NABATI [PDF]
, 2017 Utilization and consumption of vegetables is still low. However, composition of nutrient in the vegetables is high. Especially in fiber and antioxidants.
ANIS HAMIDAH, 123020168 +2 more
core +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Acta Scientiarum: TechnologyThis work aimed to produce six distinct ice creams: IC: control ice cream (without any probiotic or persimmon puree), ICP: ice cream with 20% persimmon puree, PIC: probiotic ice cream, FIC: fermented ice cream, ICFP: ice cream with 20% fermented ...
Hamza Goktas +4 more
doaj
Pengaruh Celebrity Endorsers dan Pesan Iklan di Televisi terhadap Keputusan Pembelian pada Es Krim Walls Magnum Belgium Chocolate [PDF]
, 2015 This study aims to determine the effect of Celebrity endorsers and advertising messages on television on purchasing decisions on Magnum ice cream Walls Belgium Chocolate. This research was conducted in the city of Denpasar.
Mariyanti, L. D. (Luh) +1 more
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Effect of roselle extracts on the selected quality characteristics of ice cream
International Journal of Food Properties, 2019 In this study, different concentrations of aqueous extracts (5%, 10%, 15%, and 20% w/v) from roselle (Hibiscus sabdariffa) calyces were incorporated in formulations of soft-serve ice cream as functional additives.
TM Singo, D. Beswa
doaj +1 more source
Penggunaan Whippy Cream dalam Pembuatan Es Krim Soyghurt [PDF]
, 2014 Soyghurt is fermented products like yoghurt which is made from soya milk by using probiotic bacteria such as Lactobacillus acidophilus and L. bulgaricus.
Pangga, N. R. (Noven) +2 more
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source