Results 31 to 40 of about 59,840 (268)
Prevalence of halitosis and evaluation of etiological factors in a Turkish subpopulation [PDF]
, 2016 Aim: The purpose of this study was to estimate the prevalence of halitosis in an adult Turkish subpopulation and to assess the relationship between halitosis and sociodemographics, self reported halitosis, etiological factors, by employing standardized ...
Güngör, Kahraman +3 more
core +2 more sources
International Journal of Tropical Veterinary and Biomedical Research, 2022 This study aims to determine beef types Dark, Firm, and Dry (DFD) and Pale, Soft, and Exudative (PSE) that are sold at the Peunayong Market, Banda Aceh.
Andi Novita Novita +2 more
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
Vegetable Salad as a Healthy Food Alternative: Organoleptic Test Method
Khaliya Onomiyea: Jurnal Abdimas Nusantara, 2023 Vegetables have health benefits. Tomatoes, carrots, lettuce, corn, cucumbers and mayonnaise as flavourings provide a taste that respondents like. The number of respondents is 22 students. The method used is a simple organoleptic test and the product SWOT test. Products are presented and evaluated.
Haezer Lisanias +2 more
openaire +1 more source
Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]
, 2015 Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga) +2 more
core +3 more sources
Formulasi dan Evaluasi Stabilitas Fisik Sediaan Krim Senyawa Astaxanthin
Indonesian Journal of Pharmaceutical Education, 2023 This study aims to formulate and evaluate the preparation of an anti-aging cream made from astaxanthin. Astaxanthin has antioxidant activity, as well as other carotenoid compounds.
Robert Tungadi +2 more
doaj +1 more source
Organoleptic Test Patisserie Product Based on Consumer Preference
IOP Conference Series: Materials Science and Engineering, 2017 The main objective of this research was to produce innovative patisserie product based on consumers' preferences through organoleptic test. This research was conducted in several stages, namely: preparation phase, organoleptic test phase, and nutritional analysis.
A Ana, S Subekti, S Hamidah, K Komariah
openaire +1 more source
SINTECH (Science and Information Technology) Journal, 2019 Wheat Bread producers are required to produce quality products and are liked by consumers. Increasing the quality of bread will certainly have an impact on sales to be generated.
M. Rizal Permadi +2 more
doaj +1 more source
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
PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING
Agrointek, 2017 Tomato ketchup is a product favored by the people of Indonesia. The use of pumpkin as filler substance in the production of tomato ketchup is performed as an alternative to conventional tomato ketchup filler substance.
Seveline Seveline
doaj +1 more source