Results 61 to 70 of about 17,547 (209)
Organoleptic and Chemical Analysis Characteristics of Sulguni Stored in Beeswax
,,INTERCULTURAL DIALOGUES“ TRANSACTIONS, 2021 In the paper showed organoleptic and chemical analysis of sulguni that is made of traditional technology and sulguni in beeswax has been carried out to study the effects of bee wax layer on the organoleptic and chemical parameters of sulguni. Some main factors are obstacle those make influence on sulguni, such as: cheese weight loss, fat oxidation and ...
Lali Elanidze, Tea Khositashvili
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JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 more
wiley +1 more source
ASSESSMENT OF FERMENTED SAUSAGE SAFETY [PDF]
Техника и технология пищевых производств, 2015 The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures.
Solovyova A.A.
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Effect of different probiotics on broiler carcass and meat quality
Brazilian Journal of Poultry Science, 2003 The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2
ERL Pelicano +6 more
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Organoleptic Characteristics of Cookies from Sorghum Composites Flour
KnE Life Sciences, 2017 Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies.
Wulandari E. +3 more
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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
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Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies
Nutri-Sains: Jurnal Gizi, Pangan dan AplikasinyaCookies are widely consumed snack options made primarily from wheat flour. Alternative materials, such as tempeh flour, are needed to replace wheat flour in the production of cookies. Tempeh contains high levels of protein and crude fiber. This research aims to determine the effect of wheat flour and tempeh flour formulations on the physical, chemical,
Nurul Hidayah, Amelya Aprilliani Yolanda
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PLANTS, PEOPLE, PLANET, EarlyView.The increasing demand for sustainable food production requires innovative solutions that balance productivity, resource efficiency, and environmental impact. Vertical Farming Systems (VFSs) offer a promising approach; however, their high energy consumption remains challenging.
Alessio Dessì +11 more
wiley +1 more source
Revista Brasileira de Fruticultura, 2010 Los antecedentes de la papaya (Carica papaya, L.) en Canarias vienen a poner de manifiesto, la viabilidad de este cultivo en invernadero y la posibilidad de su mayor expansión a corto plazo, debido a la introducción a lo largo de los últimos años de ...
Maria Cristina Rodríguez Pastor +2 more
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