Results 81 to 90 of about 1,261 (199)

Purple variety of sweet potato

, 2021
Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for
Gao, Ming
core  

From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease

The Milbank Quarterly, Volume 104, Issue 1, Page 76-115, March 2026.
Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT, KELLY D. BROWNELL, ALLAN M. BRANDT   +2 more
wiley   +1 more source

Chewable Soft Gelatin Capsules: Design and Formulation Strategies for a Patient‐Preferred Dosage Alternative

Macromolecular Materials and Engineering, Volume 311, Issue 2, February 2026.
Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero, María Ángela Caballo‐González, Francisco Javier de la Mata, Sandra García‐Gallego   +3 more
wiley   +1 more source

Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour [PDF]

Media Gizi Pangan, 2019
Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated ...
Windasari Windasari, Fatmawaty Suaib, Sitti Sahariah Rowa   +2 more
openaire   +1 more source

Re‐evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The present opinion deals with the re‐evaluation of sucralose (E 955) as food additive and with the safety of a proposed extension of use in food category (FC) 7.2 ‘Fine bakery wares’. Based on the available data, no safety concerns arose for genotoxicity of sucralose (E 955) and its impurities and degradation products.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Monika Batke, Antonios Douros, James Chipman, Riccardo Crebelli, Peter Fürst, Thorhallur Halldorsson, Manuela Mirat, Alicja Mortensen, Matthew Wright, Oliver Lindtner, Stefania Barmaz, Consuelo Civitella, Zsuzsanna Horvath, Sara Levorato, Elena Mazzoli, Josef Daniel Rasinger, Ana Maria Rincon, Camilla Smeraldi, Alexandra Tard, Federica Lodi   +36 more
wiley   +1 more source

The effect of level substitution of tapioca flour with local indonesian tuber flour on the physicochemical quality of local chicken sausage

Jurnal Ilmu Peternakan dan Veteriner Tropis
This study aimed to evaluate the effect of substituting tapioca flour with local Indonesian tuber flours on the physicochemical quality of chicken sausages.
Muhammad Mar'ie Sirajuddin, Azchar P. P. Putra   +1 more
doaj   +1 more source

Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020
Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.
Rusdin Rauf, Anggraeni Utami
doaj   +1 more source

Integration of Colorimetric Sensing Dyes and Multi‐Substrate Arrays for Food Quality and Safety Monitoring: Design, Optimization, and Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT As food safety issues gain increasing attention, the need for rapid, accurate, and low‐cost detection techniques becomes essential. Colorimetric sensors, known for their rapid response, high sensitivity, low cost, and readily observable results, are playing an increasingly important role in food quality inspection. This review article provides
Jingfei Shen, Qisheng Liu, Ruxin Zhang, Zhengzhu Zhang, Quansheng Chen, Jingming Ning, Luqing Li   +6 more
wiley   +1 more source

Effect of snakehead fish (Channa striata) and sweet potato (Ipomoea batatas L.) flour on the nutritional and physical quality of analog rice

Discover Food
Rice is the major staple food in Indonesia, and its consumption remains high, indicating that daily nutrition largely depends on this grain. However, the nutritional profile of rice contains relatively low levels of protein and antioxidants.
Meta Mahendradatta, Carissa Nathania F. Susanto, Nabila Salsabila, Zainal Zainal, Februadi Bastian, Muhammad Asfar, Andi Rahmayanti Ramli, Arfina Sukmawati Arifin, Muhpidah Muhpidah, Andi Nur Fajri Suloi, Dwi Ghina Nadhifa, Abu Bakar Tawali, Takao Nagano   +12 more
doaj   +1 more source

Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles [PDF]

BIO Web of Conferences
Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour.
Budiarti Gita Indah, Sulistiawati Endah, Kumalasari Ika Dyah   +2 more
doaj   +1 more source