Results 71 to 80 of about 109,756 (267)
Formulation of Decaffeinated Instant Coffee Effervescent Tablet [PDF]
, 2016 Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities.
Abdurizal, B. S. (Bayu) +3 more
core +2 more sources
Food Chemistry International, EarlyView.Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2019 Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched
Analianasari Analianasari +1 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The research aims to determine the effectiveness of pandan wangi (Pandanus amaryllifolius Roxb.) leaves extract (PWLE) as flies repellent and understand its effect on the organoleptic qualities of chicken meat.
Arif Ismanto +2 more
doaj +1 more source
QUALITY LOSS ANALYSIS OF CAPTURE FISHERIES IN THE GULF OF TOMINI REGION, INDONESIA [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2017 The post-harvest fish loss in Indonesia is relatively high or about 30 percent. Even Food and Agriculture Organization (FAO) states that the post-harvest fish loss in Indonesia reaches up to 30 percent per year. This study aims to analyze quality loss of
Miru S., Suparman
doaj +1 more source
The Role of Knowledge in Constructing the Quality of Olive Oil in Spain [PDF]
, 2019 The sustainability of a large proportion of Spanish olive oil-producing territories depends to a great extent on their capacity to fit into a specific model of food quality.
Aguilar Criado, Encarnación +2 more
core +1 more source
Flavour and Fragrance Journal, EarlyView.The samples were fungicidal against Candida, with MICs ranging from 62.5 to 250 μg/mL, and fungistatic against Penicillium adametzii, Aspergillus flavus and A. niger, with MICs of 1000 μg/mL. The volatile oils of Piper aduncum and Piper marginatum reduced the viability of MDA‐MB231 cells.
Midiã R. Oliveira +11 more
wiley +1 more source
Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]
, 2017 The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena) +9 more
core
Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage [PDF]
, 2018 Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Flavour and Fragrance Journal, EarlyView.The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang +7 more
wiley +1 more source