Results 41 to 50 of about 9,379,062 (222)
Materials Research Express, 2023 Interfacial intermetallic compound (IMC) layer is critical during realizing the galvanic corrosion mechanism and strength degradation of aluminium/steel resistance spot welding (RSW) joints. The effect of IMC layer on the corrosion behaviour of RSW joint
Sai Zhang +4 more
doaj +1 more source
Perbedaan Kualitas Nugget Ayam, Nugget Hati Ayam, Nugget Kelinci, Dan Nugget Ikan Ditinjau Dari Kadar Protein, Kadar Lemak, Dan Kadar Air [PDF]
, 2021 Nugget merupakan produk olahan daging restrukturasi (restructured meat) yang pada umumnya dibuat dari daging ayam, daging ikan dan jenis daging lainnya, dengan menambahkan tepung, telur, bumbu, dicetak, dikukus, dipotong, dan digoreng secara deep fat
Nazira, Salsa +1 more
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Jurisma: Jurnal Riset Bisnis & Manajemen, 2023 This study aims to find out how online promotions, product packaging and prices affect purchasing decisions for culinary products "Cau Nugget" and to determine the effect of price moderation on online promotions in determining purchasing decisions. This
Edi Firdaus* +3 more
doaj +1 more source
Metals, 2021 This work investigated the effect of friction stir welding (FSW) tool rotation rate and welding speed on the grain structure evolution in the nugget zone through the thickness of the 10 mm thick AA5083/AA5754 weldments.
Mohamed Mohamed Zaky Ahmed +5 more
doaj +1 more source
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source