Results 31 to 40 of about 26,413 (120)

Exploring the Anti Diabetic Efficacy of Trikatvadi Guggulu through Pharmaceutical and Analytical Approaches: An In-vitro Research Study Protocol [PDF]

Journal of Clinical and Diagnostic Research
Introduction: Diabetes mellitus is a metabolic disorder characterised by high blood glucose levels resulting from inadequate insulin synthesis by the pancreas or the body’s inability to respond to insulin.
Kamlesh Choudhary, Anita Wanjari
doaj   +1 more source

Karakteristik Fisiko-Kimia dan Organoleptik Sosis Analog Tepung Kacang Hijau (Vigna Radiata) dan Tepung Sukun (Artocarpus Altilis)

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Tepung kacang hijau dan tepung sukun berpotensi dijadikan bahan baku pembuatan sosis analog karena memiliki kandungan protein, serat, dan karbohidrat yang tinggi.
Atma Widiyanti, Ika Dyah Kumalasari
doaj   +1 more source

Quality Assessment of Honey Sourced from Natural and Artificial Apiaries in Ekiti State, Nigeria.

Turkish Journal of Agriculture: Food Science and Technology, 2017
Honey samples were obtained from wild and domesticated sources and analyzed for some physicochemical properties such as color, pH, moisture content, ash content, refractive index, specific gravity, total solid, viscosity, glucose and fructose content ...
Oyeyemi Sunday Dele
doaj   +1 more source

Additive effect of Moringa oleifera leaf meal and pomegranate (Punica granatum) peel powder on productive performance, carcass attributes and histological morphology of ileum in Japanese quails

Journal of Applied Animal Research
The experiment aimed to evaluate the combined effects of supplementing Japanese quail diets with Moringa oleifera leaf meal (MOLM) and pomegranate peel powder (PPP) on growth, carcass quality and ileum histology. Four groups were formed: a control group,
Saira Maqsood, Shabana Naz, Areesha Sikandar, Sajida Arooj, Abdulwahed Fahad Alrefaei, Muhammad Israr   +5 more
doaj   +1 more source

The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product

Czech Journal of Food Sciences
The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e.
Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti   +3 more
doaj   +1 more source

Pharmaceutico-analytical Standardisation of Tripurabhairava Rasa and Evaluation of its Acute Oral Toxicity, Antipyretic, and Analgesic Activities in Wistar Albino Rats: A Research Protocol of Experimental Study

Journal of Clinical and Diagnostic Research
Introduction: Tripurabhairava Rasa, a herbo-mineral compound from Bharat Bhaishajya Ratnakar, is used to treat all types of Jwara (fever). Fever is a natural defence against infections, but elevated temperatures can sometimes cause harm, necessitating ...
Sukeshini Julme, Mujahid Khan
doaj   +1 more source

Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC

Agrointek
Rubber plants in East Kalimantan have a great plantation area 123,460 ha consisting of smallholder 95,240 ha, large state 3,630, and large private 25,638 hectares, with a total production of 55,690 tons.
Jefri Pandu Hidayat, Memik Dian Pusfitasari, Ryan Ananda Dwi Gunawan, Riza Fahlevi   +3 more
doaj   +1 more source

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Amerta Nutrition
Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan, Andi Eka Yunianto, Asep Rusyana   +5 more
doaj   +1 more source

Karakterisasi hidrolisat protein kedelai hasil hidrolisis menggunakan protease dari tanaman biduri (Calotropis gigantea)

Journal of Biological Researches, 2012
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri.
Yuli Witono, Aulanni’am Aulanni’am, Achmad Subagio, Simon Bambang Widjanarko   +3 more
doaj   +1 more source

Effect of Adding Lemongrass (Cymbopogon citratus) on Organoleptic Test, Cooking Loss, and pH of Salted Eggs

Jurnal Ilmu dan Teknologi Hasil Ternak
Eggs are foodstuffs of animal origin that are a source of protein, the perishable nature of eggs causes the need for handling methods, one method of preserving eggs that has been done since long ago is by salting, the shortcomings of existing salted egg ...
Rts. Sherly Dwijayanti, Seilia Pebrioni Seda, Robertho Imanuel   +2 more
doaj   +1 more source