Results 81 to 90 of about 13,400 (211)

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

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

Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)

Andalasian International Journal of Agricultural and Natural Sciences
This research aims to get the best formulation which liked by panelist by considering the chemical  characteristics from blending of purple sweet potato flour, mung bean flour and corn flour.
Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis   +2 more
doaj   +3 more sources

Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (Ipomoea batatas Lam.)

Cogent Food & Agriculture, 2019
Purple-fleshed sweet potato (Ipomoea batatas Lam.) has been reported to contain vital nutrients and bioactive compounds. This study evaluates the antioxidant activity, chemical composition, and nutritional value of raw and processed purple-fleshed sweet ...
Queenie Ann L. Curayag, Erlinda Ignacio Dizon, Wilma A. Hurtada   +2 more
doaj   +1 more source

Development of a Restructured Sweet Potato French Fries Type Product [PDF]

, 2009
The 17 accessions from UPM collection and 4 commercial cultivars exhibited wide variation in physical and chemical characteristics. Results found that white flesh colour sweet potato showed the lowest hardness and followed by orange, yellow and purple
Utomo, Joko Susilo
core  

Physicochemical characteristics of fiber rich flour from solid waste of purple sweet potato starch processing

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Sweet potato starch processing produces liquid waste and solid waste. Solid waste from sweet potato starch processing contains a high concentration of fiber so that it can be used for making fiber flour, which can be used as material for food fiber fortification in foodstuffs.
E Julianti, Z Lubis, E Yusraini, null Ridwansyah   +3 more
openaire   +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

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU

Jurnal Teknologi dan Industri Pangan, 2017
Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara)
Nuri Rachmayani 1), Winiati P. Rahayu 1,2)*, Didah Nur Faridah 1,2), Elvira Syamsir1,2)   +3 more
doaj   +1 more source

Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour [PDF]

Journal of Food and Nutrition Sciences, 2017
Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour.
openaire   +1 more source

Physicochemical and sensory characteristics of bread made from flour, starch and solid waste flour of purple sweet potatoes

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Purple sweet potato (PSP) is one of many agricultural commodities grown in Indonesia. However, its processing in increasing economic value is still very little done. In the PSP starch processing will be produced the fibre rich solid waste which is unutilized yet.
M A Valino, E Julianti, H Sinaga
openaire   +1 more source