Results 11 to 20 of about 47,658 (211)

Physicochemical, Microbiological, and Sensory Properties of Probiotic Drink Made from Wild Horse Milk with Modified Banana Flour Addition

Jurnal Ilmu-Ilmu Peternakan, 2023
Dairy products from wild horses in Sumbawa Island, Indonesia, are promising to be developed as a probiotic source due to naturally occurring lactic acid bacteria. However, it is less favored due to its pronounced horse flavor. The development of products
Arin Tria Agustin, Ahmad Sulaeman, Budi Setiawan   +2 more
doaj   +2 more sources

Milk proteins: chemistry, functionality and diverse industrial applications

Cogent Food & Agriculture
Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique ...
Gulzar Ahmad Nayik, Amir Gull, Lubna Masoodi, Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, İlknur Ucak, Maliha Afreen, Preetinder Kaur, Jagbir Rehal, Yash D. Jagdale, Seema Ramniwas, Rattan Singh, Robert Mugabi   +12 more
doaj   +2 more sources

Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients

Journal of Dairy Science
: Milk protein powders are widely used ingredient in processed food products, meanwhile, characterization of powder functionalities is of technical challenge to the manufacturers of ingredients and consumer foods.
Haoyi An, Haotian Zheng
doaj   +2 more sources

Development of a dry mixture of food concentrate for baking a cupcake with soy shell flour [PDF]

BIO Web of Conferences
The article considers the relevance of modern developments of qualitatively new food products based on soy biologically modified concentrates, secondary types of flour for nutritional support of the diet of various population groups; the classification ...
Kupchak Daria, Lyubimova Olga, Dotsenko Sergei   +2 more
doaj   +2 more sources

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Animals, 2023
Simple Summary The content of antioxidant components and the antioxidant potential of milk can be modified through animal nutrition, i.e., with the inclusion of various natural additives, e.g., herbs, seeds, or byproducts, to the feed ration.
M. Stobiecka, J. Król, A. Brodziak, R. Klebaniuk, E. Kowalczuk-Vasilev   +4 more
semanticscholar   +1 more source

Formulation Of A Nutritious Cake By Using Chia Seed Flour Along With Oat Milk And Coconut Sugar

Journal of Advanced Zoology, 2023
Cake is a soft and fluffy food product that is a very tasty and delicious food for not only children but also for all age groups. Generally, the cake contains a high amount of sugar and carbohydrates.
Srayasree Ghosh, Satarupa Ghosh, Saheli Ghosal   +2 more
semanticscholar   +1 more source

Organoleptic Evaluation Of Kue Semprong Substitution Of Mocaf Flour (Modified Cassava Flour)

Jurnal Pendidikan Tata Boga dan Teknologi, 2023
Kue semprong is one of the traditional Indonesian cakes made by baking using a special mold that is later rolled. The main ingredient of kue semprong is rice flour but in this research, it is substituted with mocaf flour. This is because rice consumption
Muthia Khairani, Hadaina Nur Endrairanti, Jazilah Zatayumni Najah, Sahda Salsabila, Safira Desi Normalitasari, Ghentari Endang Ayu Palupi   +5 more
semanticscholar   +1 more source

Empowerment of Health Cadres in Utilizing Local Foodstuffs through Modisco Corn Processing to Increase Breast Milk Production for Postpartum Mothers

International Journal Of Community Service, 2022
Nutrition status monitoring data in Indonesia in 2017 noted that the coverage of exclusive breastfeeding for babies up to the first 6 months only reached 35.7%.
Agnes Isti Harjanti, Mudy Oktiningrum, Fransisca Glori   +2 more
semanticscholar   +1 more source

Analysis of Glyphosate and Aminomethylphosphonic Acid in Nutritional Ingredients and Milk by Derivatization with Fluorenylmethyloxycarbonyl Chloride and Liquid Chromatography-Mass Spectrometry.

Journal of Agricultural and Food Chemistry, 2015
A straightforward analytical method based on derivatization with fluorenylmethyloxycarbonyl chloride and liquid chromatography-mass spectrometry has been developed for the analysis of residues of glyphosate and aminomethylphosphonic acid (AMPA) in a ...
S. Ehling, Todime M. Reddy
semanticscholar   +1 more source

Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants

Journal of Microbiology & Biology Education, 2019
Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses
Widya Agustinah, Renna Eliana Warjoto, Meda Canti   +2 more
doaj   +1 more source