Results 41 to 50 of about 17,547 (209)

Physical And Organoleptic Characteristics Of Tiwul Cookies

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour.
Ananda Rahma Ayu Bidari, Dedin F Rosida
openaire   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

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

The use of biologically active additives of plant origin in sausage production

Современная наука и инновации
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies.
A. L. Alekseev, O. E. Krotova, O. N. Konieva, S. N. Dudchenko, A. R. Kaplunenko, A. R. Strelchenko   +5 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

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, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Alternative Yeast Strains in Beer Production: Impacts on Quality and Nutritional Value

Beverages
Discovering new yeast species can be crucial for creating new types of beers. In this study, we investigated three new yeast species, Saccharomyces bayanus, Schizosaccharomyces japonicus and Schizosaccharomyces pombe var.
Loránd Alexa, Hajnalka Csoma, Diána Ungai, Béla Kovács, Nikolett Czipa, Ida Miklós, Zoltán Kállai, László Attila Papp, Szonja Takács   +8 more
doaj   +1 more source

The Influence of The Physical and Organoleptic Characteristics of The Trambulang

International Journal of Innovation and Thinking
Red rice is a food material containing carbohydrates and a large source of calories. Red beans contain one of the vitamins and minerals needed by the human body, vitamin A, vitamin C, calcium and iron substances. Processing of red beans is a way to store and preserve red beans to make a dose of trembulang. The dose of trambulang is a material made from
Zaqueu do Rego Amaral, Paulino da Costa Sarmento, Romaldo Martins   +2 more
openaire   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source

Production of Coconut Milk Cheese and Its Organoleptic Characteristics

Journal of Agri-Food Science and Technology, 2022
Cheese is a dairy product that contains lactose so it cannot be consumed by lactose intolerant. Coconut milk can be used as an alternative to produce lactose-free cheese. This study contribution to investigate the effect of coconut milk and soy milk composition on the physical and chemical properties of coconut milk cheese, as well as product ...
Judella Kusuma Halim, Gervasius Harwin Wangrimen, Aprilia Fitriani   +2 more
openaire   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Pharmaco-technological researches for development of sachet composition

Фармацевтичний журнал, 2018
In the article it is presented data on the relevance of drugs from the group of analgesics-antipyretics in the form of fast dissolving solid dosage forms and excipients for its manufacture are described.
O. V. Tryhubchak, S. N. Gureyeva, O. A. Yuryeva, А. М. Goy   +3 more
doaj   +1 more source