Results 71 to 80 of about 6,365 (182)

KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU

Jurnal Teknologi dan Industri Pangan, 2018
Starch from sweet potato is widely used in foods product. However, in general native sweet potato starch has constrains that often inhibits its application in food products and hydrothermal modification might overcome the problem.
Firstyarikha Habibah, Sedarnawati Yasni, Sri Yuliani   +2 more
doaj   +1 more source

Sweet Potato Gene Clusters Control Anthocyanin Biosynthesis and Leaf Morphology

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4500-4527, July 2026.
ABSTRACT Sweet potato (Ipomoea batatas) exhibits diversity in pigmentation and leaf morphology, yet the genetic architecture and regulatory organisation underlying these traits remain poorly resolved, particularly with respect to organ‐specific control.
Dong An, Tiechen Shen, Shiyu Wu, Yanshen Li, Weijuan Fan, Mengxiao Yan, Yinghui Meng, Xinyi Wang, Ximing Xu, Zunfu Lv, Ling Yuan, Jun Yang, Guoquan Lu, Hongxia Wang   +13 more
wiley   +1 more source

KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]

Jurnal Teknologi dan Industri Pangan, 2014
Anthocyanin is a natural pigment that produces a range of colors, varying from red, purple, blue to yellow. The stability of the anthocyanin color is affected by pH, temperature, and light.
Ai Mahmudatussa’adah1,2)*, Dedi Fardiaz1,3), Nuri Andarwulan1,3), dan Feri Kusnandar1,3)   +3 more
doaj   +1 more source

Evaluating the Intercropping Systems in the Context of Agroecological Resilience in the Current Era of the Changing Climate: A Scenario of Scientific Analysis of Last Decade Data

Climate Resilience and Sustainability, Volume 5, Issue 1, June 2026.
The extreme event of climate change (CC) has become more crucial, and under the current context of CC during the last decade. The cropping system (CS) approach is more appropriate than a suitable and established package of practices for individual crops, as CS interrelates with other components and resources related to sustainable farming under the ...
Sagar Maitra, Sumit Ray, Swati Suman, K. Pushpa, B. Sai Divya, Masina Sairam, Lalichetti Sagar, Harun I. Gitari, Santosh D. T., Akbar Hossain   +9 more
wiley   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This review elucidates the mechanistic pathways governing color and texture degradation in frozen tropical vegetables, emphasizing pigment oxidation, enzymatic softening, and ice crystal‐induced structural damage. It integrates kinetic, Arrhenius, RSM, and machine‐learning models with advanced preservation strategies to optimize freezing processes ...
Muhammad Muntasir Mahmud, Md. Suhel Mia, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman   +4 more
wiley   +1 more source

Effect of Chitosan, Aloe vera Gel and Coconut Oil Edible Coatings on Postharvest Quality and Shelf Life of Strawberry (Fragaria × ananassa Duch) Under Ambient Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Postharvest application of eco‐friendly edible coatings consisting of chitosan solution (CH), Aloe vera gel (AVG), and coconut oil (CO) on strawberry fruit under ambient conditions. Six distinct formulations (CH, AVG, CO, CH + AVG, CH + CO, and AVG + CO) along with a distilled water (control) were analyzed.
Gazi Mohammad Tasnimul Karim, Munmun Nahar, Soheli Sultana, Mrityunjoy Biswas   +3 more
wiley   +1 more source

Pengaruh pemberian ubi jalar ungu (Ipomoea batatas L.Poir) terhadap kadar superoksida dismutase (SOD) tikus wistar jantan (Rattus Norvegicus) yang dipapar asap rokok

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020
Background: Cigarette smoke exposure is one of the source of free radicals that causes oxidative stress and decreases superoxide dismutase (SOD) level.
Alfreda Sabrina Widyanti, Martha Ardiaria, Nurmasari Widyastuti   +2 more
doaj   +1 more source

From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley   +1 more source

PERAN PEKTIN DAN SUKROSA PADA SELAI UBI JALAR UNGU (The Role of Pectin And Sucrose On Purple Sweet Potato Jam)

Jurnal Teknologi Pangan, 2013
Purple  sweet  potato  (Ipomoea  Batatas  L.  Poir)  is  vines  that  contain  lots  of anthocyanins  (11,  051  mg/100  gr)  and   fiber  (3%) is highly  beneficial  to human health (Suprapta,  2006). Jam  is  a  made  form  count,  rest  of  sieve  or  
Ratna Yulistyani, Ir Murtiningsih, Munifa Mahmud   +2 more
doaj   +1 more source