Results 111 to 120 of about 400,469 (272)
STUDI PEMBUATAN ES KRIM NABATI DENGAN VARIASI SUMBER KARBOHIDRAT DAN KONSENTRASI LESITIN SEBAGAI EMULSIFIER [PDF]
, 2018 Abstrak: Es krim merupakan makanan semi beku yang umumnya dibuat dari susu sapi dengan bahan utama lemak, gula, pengemulsi, bahan padat non lemak dan zat penstabil.
Cut Vira Rafiyanti
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Packaging Technology and Science, EarlyView.Utilisation of postconsumer recycled (PCR) plastic for food contact has safety concerns due to the potential presence of unapproved intentionally/non‐intentionally added substances, which can pose health and environmental risks if not removed during recycling.
Khairun Tumu +2 more
wiley +1 more source
A comparative study of the bacterial content of vanilla and chocolate ice cream from two Indianapolis producers [PDF]
, 1947 The wide use of ice cream and its high susceptibility to bacterial contamination have stimulated many investigations to determine the extent, the nature and the cause of such contamination and the means of preventing or minimizing it.
Parker, Leander C.
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Sustainable Development, EarlyView.ABSTRACT Food loss and waste (FLW) within agri‐food supply chains significantly impact the consumer economy, depleting natural resources and contributing to greenhouse gas emissions, thereby posing a critical challenge to sustainable development. Digital transformation is increasingly recognised as a key lever for reducing FLW in agri‐food supply ...
Stefano Abbate, Piera Centobelli
wiley +1 more source
Assessment of sampling variation applets during development
Teaching Statistics, EarlyView.Abstract Concepts relating to sampling variation are known to be difficult for learners in introductory classes. There is some evidence that web‐based visualization tools, or “applets,” may aid the learning of these challenging ideas. Four freely available applets developed at the authors' institution were extensively tested through sessions involving ...
Bruce Dunham +4 more
wiley +1 more source
ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES
Journal of Muhammadiyah Medical Laboratory Technologist, 2017 ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES Ir. Nastiti K., M.Kes. nastitikartikorini@gmail.com Prodi D3 Analis Kesehatan UM Surabaya Abstract Ice cream is a kind of semi-solid food that is made by freezing ...
Nastiti Kartikorini
doaj
Kecepatan Meleleh Dan Organoleptik Es Krim Dengan Penambahan Sari Biji Kluwih Dan Daun Cincau [PDF]
, 2016 Ice cream with the addition of juice kluwih seeds and leaves of grass jelly is one of the innovations to improve the quality of the ice cream in the food sector.
, Dra. Suparti, M.Si +1 more
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VIEW, EarlyView.AA‐Exos promotes angiogenesis and accelerates diabetic wound healing by activating the PI3K/AKT/mTOR pathway. Abstract Diabetic wounds are common and challenging complications of diabetes, characterized by delayed healing and an increased risk of infection.
Yujiao Cai +7 more
wiley +1 more source
Process optimization of vegan prebiotic ice cream by response surface methodology
Discover FoodThe study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients.
Sakshi K. Devalekar, Iranna S. Udachan
doaj +1 more source
Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2015 Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus ...
M Hashemi +2 more
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