Results 51 to 60 of about 109,756 (267)

Substantiation Of Hot Smoking Parameters Based On Sensory Researches In Hot Fish Marinades Technology In The Jelly Pouring [PDF]

, 2017
Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.The main technological process in the
Barysheva, Y. (Yana), Bezusov, A. (Anatoliy), Glushkov, O. (Oleg), Manoli, T. (Tatiana), Nikitchina, T. (Tatiana)   +4 more
core  

Biopolymer‐Coated Paper Composites for Sustainable Packaging

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Conventional plastic packaging, though dominant in food and flexible applications, poses serious environmental concerns due to its persistence and limited recyclability. To address this challenge, this study develops bio‐based coated paper composites as sustainable alternatives. Paper, while biodegradable, lacks adequate barrier properties. To
Shane Annabella Nusa Pratiwi, Peter J. Halley, Emilie Gauthier   +2 more
wiley   +1 more source

The Potential Of Mangosteen Bark Extract As A Natural Preservative For The Quality Of Aren Nira During Tapping

Jurnal Pangan dan Agroindustri
Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira ...
Nina Juliana Roberta Turnip, Claudia A. Ginting, Merry M. Martgrita, Astiti Aditia   +3 more
doaj   +1 more source

Sustainability Assessment of Circular Strategies in the Agri‐Food Industry: The Case of Olive Mills' By‐Product Valorization

Business Strategy and the Environment, EarlyView.
ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio, Rubén Granado‐Díaz, José A. Gómez‐Limón, Anastasio J. Villanueva   +3 more
wiley   +1 more source

Effect of controlling the number of natural microorganisms on the taste and aroma of tuak (North Sumatra traditional beverage)

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Tuak is a traditional North Sumatran beverage produced through the fermentation of nira, the quality of which is significantly affected by the microorganisms involved in fermentation.
Sumy Ester Hutasoit, Nina Juliana Roberta Turnip, Yoli Agnesia, Merry Meryam Martgrita   +3 more
doaj   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa

Ciencia UNEMI, 2017
The Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture.
Álvarez-Anchundia, Denisse, Carrillo, María Fernanda , Novillo-Luzuriaga3, Nibia   +2 more
doaj  

KUALITAS FISIK ORGANOLEPTIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI MENGGUNAKAN Trichoderma harzianum DENGAN LEVEL YANG BERBEDA

Jurnal Ilmiah Peternakan Terpadu, 2017
The objective of this research is to test the physical quality of organoleptic including of the color, smell, texture and pH of fermented bean sprouts using Trichoderma harzianum in different level. This research consists of two phase. The first phase is
Riskha Ayuk Rihadini, S. Mukodiningsih, S. Sumarsih   +2 more
doaj   +1 more source

Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther) [PDF]

, 2005
This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage ...
Hassan, W.A., Ipinjolu, J.K., Olapade, J.O., Shehu, R.A.   +3 more
core  

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source