Results 31 to 40 of about 525,060 (260)

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management. [PDF]

J Texture Stud
The desirable attributes of transitional foods include quick melting, minimal force to breakdown, even texture transitions, low stickiness, and a low degree of mixed consistencies. Instrumental testing methods for transitional foods require further development.
Kwong SL, Lee JMW, Goh SM, Lim VPC, Stoyanov SD, Nishinari K.   +5 more
europepmc   +2 more sources

Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022
Mangosteen fruit (Garcinia mangostana L.) , one of  Indonesian fruits, contains 70-75% skin fruit. The mangosteen skin contains xanthone compounds which are antioxidants, 107.76 mg/100 g fresh fruit.
Rahma Utami Budiandari, Syaiful Anam, Lukman Hudi   +2 more
doaj   +1 more source

JELLY EXTRACT DRINKING RED BIT [PDF]

JURNAL PERTANIAN, 2018
Beets are one of the most useful food ingredients. One of the benefits is to provide natural color in the manufacture of food products. The pigment present in the red bit is betasianin. Betasianin is a class of antioxidants. Drink jelly is a soft gel-shaped drink, generally jelly drinks have elastic properties but consistency or gel strength is weaker ...
Intan Kusumaningrum, Noli Novidahlia, Dina Ayu Soraya   +2 more
openaire   +1 more source

Pengaruh Jenis Kemasan Plastik dan Lama Waktu Penyimpanan Terhadap Karakteristik Fisikokimia Jelly drink Jeruk Pomello (Citrus maxima)

Jurnal Keteknikan Pertanian Tropis dan Biosistem, 2022
Jeruk pomello (Citrus maxima) merupakan buah yang mengandung vitamin C 26.36 mg/100 g dan serat 0.32% b/b. Pengolahan jeruk pomello menjadi jelly drink akan menjadi alternatif sumber vitamin C dan serat pangan.
Kharisma, Amalya Nurul Khairi
doaj   +1 more source

Product development of low sugar ready-to-drink (RTD) soy jelly drink

Journal of Functional Food and Nutraceutical, 2020
Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation.
Tabligh Permana, Jessline Ramaputra, Filiana Santoso   +2 more
openaire   +2 more sources

Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body.
Jessica Angela, Susana Ristiarini, Ira Nugerahani, Ignatius Srianta   +3 more
openaire   +1 more source

KAJIAN KOMBINASI KONSENTRASI SARI BUAH BELIMBING MANIS DAN KARAGENAN PADA PEMBUATAN JELLY DRINK BELIMBING MANIS (Averrhoa carambola L)

Jurnal Teknologi Pertanian Andalas, 2019
Perkembangan pemanfaatan belimbing yang memiliki karakter mudah rusak dapat dilakukan dengan pengembangan teknologi pengolahannya, yaitu dengan menggunakan sari buah belimbing dalam pembuatan jelly drink.
Mil Atu Qurrota Aini, Ainu Rahmi, Sutoyo Sutoyo   +2 more
doaj   +1 more source

Royal Jelly Ameliorates Insulin Resistance in Fructose-Drinking Rats

Biological and Pharmaceutical Bulletin, 2008
Royal jelly (RJ) is known to contain excellent nutrition and a variety of biological activities. The present study was designed to investigate the effects of RJ on insulin resistance (hyperinsulinemia) in fructose-drinking rats (FDR; insulin resistance animal model).
Zamami, Yoshito, Takatori, Shingo, Goda, Mitsuhiro, Koyama, Toshihiro, Iwatani, Yukiko, Jin, Xin, Takada-Doi, Shima, Kawasaki, Hiromu   +7 more
openaire   +4 more sources

Supra and subgingival application of antiseptics or antibiotics during periodontal therapy

Periodontology 2000, EarlyView., 2023
Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero, Jorge Serrano, Nicole Birgit Arweiler, Thorsten Mathias Auschill, Ali Gürkan, Gülnur Emingil   +5 more
wiley   +1 more source

Pengaruh Perbedaan Konsentrasi Karagenan terhadap Karakteristik Fisikokimia dan Organoleptik Jelly Drink Pepaya [PDF]

, 2017
Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan.
Trisnawati, C. Y. (Chatarina), Utomo, A. R. (Adrianus), Vania, J. (Jovica)   +2 more
core   +3 more sources