Results 41 to 50 of about 71,199 (229)
Jurnal Ilmu Peternakan dan Veteriner Tropis, 2020 This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages.
Arif Ismanto, Sitiani Subaihah
doaj
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source
Research on Changes in the Organoleptic, Physicochemical and Microbiological Processes During Storage [PDF]
, 2010 To analyze the results on changes in the organoleptic,physicochemical and microbiological processes during storage and disposal of meat products in ...
LASLO, Cornel +3 more
core +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
Journal of Applied Food Technology, 2019 This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut ...
Lita Lusiana Surja +2 more
doaj +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Application of Infrared with Different Waves and Its Effect on Organoleptic of Dairy Milk [PDF]
, 2021 Infrared applications have been widely used to reduce microorganisms in a product and food preservation. Milk is a food product that quickly decomposes, where the changes can be observed organoleptically.
Azis, Rosidi +3 more
core +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Comparison of organoleptic acceptability of liquid and fresh diets [PDF]
, 1967 Organoleptic acceptability of liquid and fresh diets for space flight ...
Smith, K. J. +4 more
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