Results 101 to 110 of about 2,926 (175)

Indigenous Foodways in Transition: A Qualitative Study With Māori Elders in Aotearoa New Zealand

Kōtuitui: New Zealand Journal of Social Sciences Online, Volume 21, Issue 3, September 2026.
Purpose: This study explored how the Māori food landscape and foodways have changed over the last 70 years, centring the voices of Māori elders whose lived experiences provide critical insight into the nutrition transition. Methods: Guided by a Māori worldview and Kaupapa Māori research principles, we engaged in conversations (kōrero) with Māori elders
Nikki Renall, Lisa Te Morenga
wiley   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

PENGARUH MINUMAN FUNGSIONAL JELLY DRINK KULIT BUAH NAGA MERAH DAN ROSELLA TERHADAP STRES OKSIDATIF

Jurnal Pangan dan Agroindustri, 2014
Radikal bebas merupakan pemicu stress oksidatif yang dapat ditimbulkan salah satunya melalui konsumsi minyak jelantah berlebih. Minyak jelantah mengandung peroksida tinggi dapat mengakibatkan kerusakan sel yang dapat diteliti melalui pengukuran produk ...
Aulia Shabrina Karismawati, Nirmala Nurhasanah, Tri Dewanti Widyaningsih   +2 more
doaj  

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam

Jurnal Teknologi dan Mutu Pangan
Indonesia sebagai negara tropis memiliki ketersediaan bahan baku jambu biji yang melimpah, sehingga memungkinkan pengembangan produk ini secara berkelanjutan sekaligus mendukung pemberdayaan petani lokal. Dengan dikemas sebagai produk yang sehat dan inovatif, minuman jeli jambu biji dapat berkontribusi dalam memenuhi kebutuhan pasar domestik dan global
Nadina Alasimi, Sri Purnaningsih, Safira Assegaf   +2 more
openaire   +1 more source

PENGEMBANGAN PRODUK JELLY DRINK TEMULAWAK (Curcuma xanthorrhiza Roxb.) SEBAGAI PANGAN FUNGSIONAL

Heuristic, 2017
People still consider the curcumin as a herb that has a taste and smell that is less preferred so as to increase consumption of ginger need to be diversified more modern products, one of which is jelly drink. Success in the manufacture of jelly drinks is determined by the concentration of gelling agents.
Hartati, Fadjar Kurnia, Djauhari, Arlin Besari   +1 more
openaire   +3 more sources

Pengaruh Pemberian Mesenchymal Stem Cell Wharton's Jelly Terhadap Aktivitas Enzim Katalase pada Tikus Wistar Model Hiperglikemia

Majalah Kedokteran Andalas
Objective: To determine the effect of Wharton's Jelly (MSC-WJ) mesenchymal stem cells on the activity of the catalase enzyme in hyperglycemic Wistar rats.
Dhea Amaliya Ramadhani
doaj   +1 more source

Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink

Eastern-European Journal of Enterprise Technologies, 2014
Представлено спосіб виробництва йогурту, який дасть можливість удосконалити класичний кисломолочний напій за рахунок внесення натуральних біологічно активних наповнювачів. Такими наповнювачами можуть виступати продукти бджільництва. А саме: мед, маточне молочко та бджолине обніжжя.
openaire   +4 more sources

Phthalate exposure and reproductive hormones and sex-hormone binding globulin before puberty - Phthalate contaminated-foodstuff episode in Taiwan.

PLoS ONE, 2017
BackgroundIn May 2011, a major incident involving phthalates-contaminated foodstuffs occurred in Taiwan. Di-(2-ethylhexyl) phthalate (DEHP) was added to foodstuffs, mainly juice, jelly, tea, sports drink, and dietary supplements.
Hui-Ju Wen, Chu-Chih Chen, Ming-Tsang Wu, Mei-Lien Chen, Chien-Wen Sun, Wen-Chiu Wu, I-Wen Huang, Po-Chin Huang, Tzu-Yun Yu, Chao A Hsiung, Shu-Li Wang, RAPIT group   +11 more
doaj   +1 more source

Effect of Sugar and Carrageenan Concentrations on the Characteristics of Cucumber Jelly Drink (Cucumis sativus L.)

The purpose of this study was to determine the effect of interaction between sugar concentration and carrageenan on the characteristics of cucumber jelly dink. This study used a factorial Randomized Group Design (RGD). The first factor was 5%, 10%, 15% sugar concentration. The second factor was carrageenan concentration of 0.2%, 0.4%, and 0.6%.
Fanny Febrianzah, Rima Azara
openaire   +2 more sources

VALIDATION OF CYCLAMATE ANALYSIS METHOD WITH SPECTROPHOTOMETRY AND TURBIDIMETRY

Jurnal Sains Dasar, 2016
This research aims to validate methods of analysis by spectrophotometry and turbidimetry cyclamate in the sample drink mango-flavored jelly drink  by spectrophotometry with hypochlorite reagent, ultraviolet spectrophotometry (without reagent) and ...
Regina Tutik Padmaningrum, Siti Marwati
doaj