Results 41 to 50 of about 874 (132)
Nursing &Health Sciences, Volume 26, Issue 4, December 2024.ABSTRACT The study aimed to investigate nutrition‐related health behaviors among nursing and medical students compared to healthcare workers (HCWs), including nurses and physicians. A cross‐sectional survey was conducted between May and November 2022, using the I‐MEDAS and lifestyle‐related behavior questionnaires. The participants included nursing and
Hussein Zaitoon +3 more
wiley +1 more source
RELEVANSI MATERI PEMBELAJARAN PATISERI DI SMK NEGERI 4 SURAKARTA DENGAN KEBUTUHAN DUNIA INDUSTRI [PDF]
, 2016 Penelitian ini bertujuan mengetahui: 1) Materi yang diajarkan di SMK Negeri 4 Surakarta jurusan patiseri. 2) Tingkat relevansi materi pembelajaran patiseri di SMK Negeri 4 Surakarta terhadap kebutuhandunia industri.
Agustiyani, Evi, Hamidah, Dr. Siti
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Business Strategy and the Environment, Volume 33, Issue 7, Page 6507-6532, November 2024.Abstract To achieve the sustainable development goals and a transition to the circular economy, we need to tackle the problem of single‐use packaging. As reusable packaging options are increasingly available, both from a technical and business perspective, most studies focus on its technical and value chain aspects while largely ignoring customer ...
Esther Noëth +2 more
wiley +1 more source
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Food Science &Nutrition, Volume 12, Issue 6, Page 3849-3862, June 2024.This review highlights the application of oleogels in food innovation, focusing on their ability to improve nutritional value and impact texture and sensory properties. It covers the oleogel application across various food products, their formulation challenges, and the need for further research to optimize their use and consumer acceptance.
Lingyi Liu +6 more
wiley +1 more source
SUBSTITUSI PURE TALAS PADA PEMBUATAN VOL AU VENTS DENGAN SELAI PARIJOTO (MEDINILLA MAGNIFICA) SEBAGAI APPETIZER [PDF]
, 2021 Vol au vents merupakan puff pastry yang menyerupai panci dengan tutupnya. Sangat kecil (ukuranindividu). Kue klasik diisi dengan campuran saus krim berbasis, biasanya dari ayam, ikan, daging atausayuran.
Adiningrum, Novita Rizkia Putri +1 more
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PEMANFAATAN TEPUNG KETAN HITAM PADA BOUCHEES A LA REINE SEBAGAI DESSERT LOKAL [PDF]
, 2020 This research aims to; (1) Discovering recipe for Black Bouchees A la Reine products with thesubstitution of black glutinous flour, (2) Knowing people's acceptance of Black Bouchees A la Reine bysubstituting the basic ingredients with black glutinous ...
Prihastuti Ekawatiningsih, Yhola Kiki Nor Faridha,
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PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR [PDF]
Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists.
Hasani, Fiza Jasmine +3 more
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Latest advancements: mixer technology for bread-making machines [PDF]
, 2007 Conventional mixers used in industrial breadmaking are frequently flanked by plants offering latest useful functions for the production of wellhydrated dough with a homogeneous ...
Lunadei, Loredana
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RED RICE CREAM HORN WITH THE SUBSTITUTION OF RED RICE FLOUR AS A DESSERT PRODUCT INNOVATION [PDF]
, 2020 The need for flour in Indonesia was increasing because the consumption of Indonesian people towards flour-based food was increased. Pastry was one of popular foods in Indonesia, one of their products were cream horn.
Minta Harsana, Dian Natasha Anggraeni,
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Trans fatty acids in selected bakery products and its potential dietary exposure [PDF]
, 2014 High intake of trans fatty acids (TFA) may cause adverse changes in blood lipids as shown in many epidemiological studies. The major sources of TFA in human diet come from bakery products such as cookies, cakes, muffins, breads and pastries.
Azlan, Azrina, S., Siti Nurshahbani
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