Results 211 to 220 of about 3,361 (229)

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

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

Fanny Febrianzah, Rima Azara
openaire   +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

Product design of memory-boosting jelly drink for young adult

AIP Conference Proceedings, 2022
Misri Gozan, Brigitta Angelina, Cindyara Nayanda, Nur Annisa, null Ruth, Silva Amanat Taqwa, Woro Bismo   +6 more
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

Royal Jelly in Medicinal to Functional Energy Drinks

2017
Hiroyoshi Moriyama, Manashi Bagchi, Debasis Bagchi   +2 more
openaire   +1 more source