Results 61 to 70 of about 3,862 (205)

Mr. Marmalade (April 8-10, 2010) [PDF]

, 2010
Program for Mr. Marmalade (April 8-10, 2010)
Haidle, Noah
core  

The Use of Milk Protein in the Production of Jelly Products [PDF]

Техника и технология пищевых производств, 2018
According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods.
Krylova E., Savenkova T., Rudenko O., Mavrina E.   +3 more
doaj   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Community perceptions and management of the fleshy‐fruited invasive alien plant Pyracantha angustifolia: Insights from South Africa's Montane grasslands

People and Nature, Volume 8, Issue 6, Page 1869-1879, June 2026.
Abstract Invasive alien plants can provide economic or cultural benefits to local communities, influencing perceptions and potentially affecting management decisions. Understanding these perceptions is crucial to avoiding inefficiencies, misunderstandings and conflicts in the management of invasive alien species.
Lehlohonolo D. Adams, Grant. D. Martin, Sandy‐Lynn Steenhuisen, Colleen T. Downs   +3 more
wiley   +1 more source

STUDI PEMBUATAN MARMALADE JERUK KALAMANSI (Citrus microcarpa) DENGAN VARIASI SUHU DAN LAMA PEMANASAN (Study Of Making Marmalade Calamondin Citrus (Citrus microcarpa) With Variations Of Temperature And Time Of Heating)

Jurnal Teknologi Pangan, 2018
ABSTRAK Penelitian ini bertujuan untuk mempelajari hubungan suhu dan waktu pemanasan terhadap kadar air, pH, vitamin C dan kekentalan marmalade jeruk kalamansi.
Perawati .,, Hasanuddin .,, Tuti Tutuarima   +2 more
doaj   +1 more source

EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS [PDF]

Journal of Food and Dairy Sciences, 2011
Four Egyptian pumpkin (Cucurbita moschata) cultivars namely: Qena, Edwa, Kafr-Saad and  Kafr-El-Batikh were used in this study. The objective of this study was carried out to evaluate physical properties, chemical composition, mineral contents, beta ...
E. Abdel-Rahman, Safaa Mohamed, A. Khalefa, F. Al-Barbary   +3 more
doaj   +1 more source

Modeling the Multiple Hoppy Sensory Dimensions in Beers With Conventional and Alternative Data Strategies

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Beer lexicon is diverse due to the use of different raw materials during the brewing process leading to many beer styles and categories. However, beers are often simply described with the term “hoppy,” which seems a vague and generic sensory descriptor.
Gonzalo Garrido‐Bañuelos, Mpho Mafata, Astrid Buica   +2 more
wiley   +1 more source

USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION [PDF]

Техника и технология пищевых производств, 2016
One of the drawbacks of sugar confectionery is their low physiological value, almost complete absence of essential micronutrients. Creating confectionery fortified with vitamins, macro- and microelements is one of the most urgent tasks of food engineers.
Sanjarovsckay N.S., Sokol N.V.
doaj  

Pembuatan Marmalade jeruk Bali (Kajian Proporsi Daging Buah : Albedo dan Penambahan Sukrosa)

Jurnal Teknologi Pangan, 2008
Pembuatan Marmalade jeruk Bali (Kajian Proporsi Daging Buah : Albedo dan Penambahan Sukrosa)
Jariyah ,., Rosida ,., Dewi Wijayati
doaj   +1 more source

Pastinaca sativa L.: Nutritional Composition, Phytochemistry, and Pharmacological Properties Supporting Its Potential as a Functional Food and Therapeutic Agent

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua, Anish Nag, Surajit Sen, Jit Sarkar, Krishnendu Acharya, Daniela Calina, William N. Setzer, Javad Sharifi‐Rad   +7 more
wiley   +1 more source