Results 171 to 180 of about 2,890 (191)

A Complete Grocery Pick-and-Pack Application Using a Computationally Lightweight Vision-Based Mobile Manipulator. [PDF]

Sensors (Basel)
Mansakul T, Tang G, Webb P, Rice J, Oakley D, Fowler J.   +5 more
europepmc   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified <i>Trichoderma reseei</i> strain AR-822. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernàndez-Fraguas C, Andryszkiewicz M, Criado A, Lunardi S, Liu Y.   +17 more
europepmc   +1 more source

Evaluation of Nutri-Score and NewTools-score in a Norwegian setting using a reference standard based on nutrition experts' ranking of foods' healthiness. [PDF]

Food Nutr Res
Paulsen MM, Holm LB, Amberntsson A, Abel MH, Andersen LF.   +4 more
europepmc   +1 more source

Differences in the Prolonged Effectiveness Between Two Denture Adhesives With Different Rheological Characteristics. [PDF]

Cureus
Torisu T, Sato J, Yamaguchi K, Mori T, Okazaki H, Yoshida K, Murata H.   +6 more
europepmc   +1 more source

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CHARACTERISTICS OF TAMARILLO JELLY DRINK USING VARIOUS SUGAR CONCENTRATION AND THE PROPORTION OF PAPAYAS AS A HEALTHY DRINK FOR SCHOOL CHILDREN

Annals of Tropical Medicine and Public Health, 2019
Indah Nuraeni, Atikah Proverawati, Amalia Ulfa   +2 more
exaly   +2 more sources

Pengaruh Komposisi Ekstrak Jambu Biji Merah terhadap Kualitas Jelly Drink

Food Science and Culinary Education Journal, 2022
Tujuan penelitian ini adalah untuk 1) mengetahui pengaruh komposisi ekstrak buah jambu biji merah terhadap kualitas jelly drink jambu biji merah ditinjau dari aspek kejernihan warna, aroma, tekstur, rasa manis, dan rasa asam, 2) mengetahui komposisi ekstrak buah jambu biji merah yang tepat sehingga dapat menghasilkan  jelly drink jambu biji merah yang ...
Atiek Zahrulianingdyah, Yunita Fitriani
openaire   +1 more source

Novel Functional Jelly Drink as an Anti-Hyperglycemic effect

Research Journal of Pharmacy and Technology
Developing a novel GUALAM jelly drink represents an innovative approach to processing these two ingredients with an alternative healthy beverage to prevent diabetes. This study aims to determine total phenols, flavonoids, antioxidant activity, and α-Glucosidase inhibitory activity in GUALAM jelly drink as an anti-hyperglycemic effect. This experimental
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan   +3 more
openaire   +1 more source

Features of the production technology of drinking jelly

Food processing industry
Из глубины веков на стол современного человека пришел кисель. Столетия назад на Руси кисель, приготовленный варкой предварительно заквашенного мучного настоя, входил в ежедневный рацион крестьян. Шло время, с развитием торговли появлялось новое сырье и, как следствие, новые рецепты излюбленного блюда.
openaire   +1 more source

Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink

Letters in Food Research
Snake fruit has a short shelf life, necessitating efforts to extend its storage period. Snake fruit can be processed into fruit juice or transformed into jelly drinks. The characteristics of jelly drinks are largely influenced by the type of gelling agent used. This study utilizes konjac as a gelling agent.
A. Dhea, C.Y. Trisnawati, I. Srianta
openaire   +1 more source