Results 61 to 70 of about 109,756 (267)
Agritech, 2019 Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which
Lisna Ahmad, Suryani Une, Yoyanda Bait
doaj +1 more source
QUALITY EVALUATION OF 'SUNBURST' CHERRIES HARVESTED AT DIFFERENT RIPENESS STAGES . [PDF]
, 2012 The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits.
Agulheiro-Santos, A.C. +4 more
core +1 more source
Food Bioengineering, EarlyView.ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda +5 more
wiley +1 more source
Contemporary Clinical Dentistry, 2015 Introduction: Oral malodor is generally ascribable to oral microbial putrefaction generating malodorous volatile sulfur compounds. The aim of the present study is to correlate organoleptic recordings with a small handheld portable volatile sulfide ...
H S Grover +3 more
doaj +1 more source
Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2022 This study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black
Herlina +4 more
doaj +1 more source
Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality [PDF]
, 2018 Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are ...
Bordun, T. (Tetiana) +3 more
core +2 more sources
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Journal of the Indonesian Tropical Animal Agriculture, 2018 he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and
F. Afiati, G. Priadi, F. Setiyoningrum
doaj +1 more source
THREE-SPOT GOURAMI (TRICHOGASTER TRICHOPTERUS) CHIPS WITH DIFFERENT AND DURATION COOKING METHOD [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2022 Research on dry marsh Three-Spot Gourami has been carried out without utilizing and addition of sow seasoning as much as 15%. Removal of the head can reduce the weight of products and nutrients wasted without being utilized.
Purnomo +8 more
doaj
Foods, 2022 The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity
Alexandra Olmo-Cunillera +11 more
doaj +1 more source