Results 31 to 40 of about 71,199 (229)
Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan
Agritech, 2021 Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products,
Tengku Mia Rahmiati +2 more
doaj +1 more source
Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour [PDF]
, 2021 Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, however it is not widely available. It will be efficacious to substitute wheat flour with modified cassava flour (MOCAF) combined with mung bean flour to ...
Leticia, Celine Gabrielle +19 more
core +2 more sources
Organoleptic Test of Salted Eggs with Addition of Herbal Plants [PDF]
, 2020 The addition of salt and herbal plants such as bay leaf (Eugenia polyantha) and lemongrass (Cymbopogon citratus DC) extacts can extender the shelf life and increase the flavor of the salted eggs.
Suningsih, Nining +6 more
core +1 more source
The use of inulin-containing raw materials in the technology of sausage production
Тваринництво та технології харчових продуктів, 2022 Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the use ...
Olha Snizhko, Iryna Momot
doaj +1 more source
International Journal of Research in Pharmaceutical Sciences, 2021 Medicinal plants constitute the major bioactive compounds of most indigenous medicines and a large number of medicinal preparations which contain one or more ingredients of plant origin. The worldwide enthusiasm for the study and practice on herbs has in
Saritha Kodithal, Murali R, Srinivasan N
doaj +1 more source
Amerta NutritionBackground: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina
Amalia Rahma +4 more
doaj +1 more source
Pungency threshold of artepillin C by organoleptic examination.
, 2013 Pungency threshold of artepillin C by organoleptic examination.
Kenji Ichihara (210499) +5 more
core +1 more source
The Effect of Fermentation Time on The Organoleptic Test of Kombucha Tea [PDF]
, 2023 Kombucha is a fermented product of sweet tea solution which is added with kombucha starter and scoby. Kombucha culture is a combination of bacteria and yeast called SCOBY (Symbiotic Culture of Bacteria and Yeast).
Pandia, Ekariana S +3 more
core
Organoleptic qualities and proximate composition of fish grown in good aquaculture practice-based carp fattening pond [PDF]
, 2023 Organoleptic qualities and proximate composition of fish grown in carp fattening pond were studied under three treatments of feed and fertiliser management. Treatment T1 was designed with the use of organic fertiliser and stocking of silver carp, T2 with
Hossain, Md. Anwar +7 more
core +1 more source
Pharmacognostic evaluation of stem bark and leaves of Anogeissus pendula Edgew
Ancient Science of Life, 2017 Background: Anogeissus pendula Edgew has ethnomedicinal importance in various parts of India. It is used in diarrhoea, dysentery, cough, wound healing, burns, skin diseases and gastric disorder.
Deeksha Singh +4 more
doaj +1 more source