Results 11 to 20 of about 233 (171)

MARGARINE FOR BUTTER. [PDF]

The Lancet, 1904
n ...
openaire   +1 more source

Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages)

Agritech, 2016
Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify ...
Hendronoto Arnoldus Walewengko Lengkey, Sofi Margritje Sembor, Dani Garnida, Primiani Edianingsih, Nanah Nanah, Roostita Lobo Balia   +5 more
doaj   +1 more source

PERBEDAAN PROFIL LIPID TIKUS RATTUS NORVEGICUS PADA PEMBERIAN DIET KETOGENIK LEMAK JENUH DAN LEMAK TIDAK JENUH SELAMA EMPAT MINGGU

Indonesian Journal of Clinical Nutrition Physician, 2021
Latar Belakang. Diet ketogenik merupakan diet populer untuk menurunkan berat badan dengan efek terhadap profil lipid masih inkonsisten. Tujuan Penelitian.
Dewa Ayu Liona Dewi, Ari Christy Muliono , Gladdy Lysias Waworuntu, Evelyn Ongkodjojo   +3 more
doaj   +1 more source

FORMULASI PEMBUATAN COOKIES DENGAN METODE LINEAR PROGRAMMING

Jurnal Pangan dan Agroindustri, 2020
Penelitian ini bertujuan mengetahui formulasi cookies berbahan tepung mocaf, tepung biji nangka dan biji labu kuning yang memiliki biaya minimal dan memenuhi standar SNI cookies menggunakan metode simplex linear programming, serta mengetahui sifat fisik,
Maimunah Hindun Pulungan, Salsabila Ramadanti Gayu Putri, Claudia Gadizza Perdani   +2 more
doaj   +1 more source

Bir Kent İmgesi Olarak Bafra Nokulu

Erdem, 2021
ÖZToplumsal bellek ürünü olan imgeler, doğal veya işlenmiş olarakbir milletin özgünlüğünü yansıtırlar. Küreselleşen dünyada dahaçok anlam kazanan imgeler, günümüzde kültürel mirasın geleceğetaşınması yanında kendisinden farklı alanlarda istifade etmeyi ...
Cafer Özdemir
doaj   +1 more source

Determination of the Adulteration of Butter with Margarine by Using

Journal of Agricultural Sciences, 2016
This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting ...
Deren Tahmas Kahyaoğlu, Songül Çakmakçı   +1 more
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Antimicrobial bilayer starch film containing zein electrospun fibers encapsulating thyme essential oil for cherry tomato packaging

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background This study evaluated the antimicrobial activity of thyme essential oil (TEO) encapsulated in electrospun zein fibers for use in bilayer films as active packaging for cherry tomatoes. The antimicrobial activity of TEO and bilayer films with 20%, 40%, and 60% TEO was assessed with agar diffusion and microatmosphere assays.
Jéssica Silveira Vitoria, Tamires Soares Schug, Laura Martins Fonseca, Débora A. Campos, Manuela Pintado, Tatiane Kuka Valente Gandra, Elessandra da Rosa Zavareze, Eliezer Avila Gandra   +7 more
wiley   +1 more source

Biobased Epoxidized Castor Oil Covalent Adaptable Networks Adhesives Reinforced with Recycled Carbon Fibers

Macromolecular Rapid Communications, EarlyView.
It is reported the design of biobased sustainable, smart, and functional adhesives achieved dispersing recycled carbon fibers into biobased epoxy monomer. ABSTRACT The development of sustainable, smart, and functional adhesives is crucial in advancing environmentally friendly materials.
Alberto Cellai, Rafael Turra Alarcon, Bernhard Sölle, Elisabeth Rossegger, Valentina Casalegno, Milena Salvo, Marco Sangermano   +6 more
wiley   +1 more source

PENGARUH PENAMBAHAN SANTAN KELAPA TERHADAP KUALITAS DONAT

Jurnal Pangan dan Agroindustri, 2018
Donat merupakan pangan olahan berbahan dasar tepung terigu, telur, gula, ragi, dan margarin yang difermentasikan dalam waktu tertentu dan digoreng dengan metode penggorengan menggunakan minyak banyak (deep frying).
Andina Kristy Novitasari, Erni Sofia Murtini   +1 more
doaj   +1 more source