Results 111 to 120 of about 880,993 (279)

Effects of glutinous rice flour on the baking and aging characteristics of sponge cake

Shipin yu jixie
Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter,
YU Shulei, JIANG Pengfei, WANG Dan, QI Libo, SHANG Shan   +4 more
doaj   +1 more source

PENGARUH PERBANDINGAN TEPUNG KETAN (Oryza sativa Glutinous) DAN TEPUNG BERAS (Oryza sativa) SERTA KONSENTRASI BUAH CAMPOLAY (Pouteria campechiana) TERHADAP DODOL BUAH CAMPOLAY (Poteria campechiana) [PDF]

, 2018
The purpose of this study is to utilize campolay fruit into a product that has a high selling value, has a high nutrition and has a long shelf life.
ELA SUTRISNO, DS, IRMA ROSMAYANTI, 133020039, Iyan Sofyan, ds   +2 more
core  

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Synergistic carbon source utilization in Biofloc aquaculture of common carp (Cyprinus carpio): impacts on growth, health, and environmental parameters

Frontiers in Marine Science
IntroductionBiofloc technology (BFT) offers a sustainable approach to aquaculture by enhancing water quality and nutrient utilization. This study investigated the effects of varying carbon-to-nitrogen ratios, achieved through different combinations of ...
Nandini Rai, J. M. Julka, Akshaya Panigrahi, Sofia Priyadarsani Das   +3 more
doaj   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2016
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture,
Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP   +3 more
doaj   +1 more source

Karakteristik Fisik, Kimia Dan Sifat Organoleptik Tepung Beras Merah Berdasarkan Variasi Lama Pengeringan [PDF]

, 2013
Brown rice has advantages for health but underused, most choose to consume white rice. Brown rice flour already exist in the market but has not been widely used, so it is necessary to study on the analysis of physical, chemical and organoleptic ...
Indriyani, F. (Fajar), Nurhidajah, N. (Nurhidajah), Suyanto, A. (Agus)   +2 more
core  

Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [PDF]

, 2017
Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a ...
Kaur, Navjot, Kaur, Sukhmandeep
core   +2 more sources

Mechanical, Thermal, and Morphological Behavior of Sustainable PC/ASA Composites Reinforced With Walnut Shell Powder

Journal of Polymer Science, EarlyView.
Processing scheme of walnut shell reinforced PC/ASA biocomposites. ABSTRACT This study explores the effect of walnut shell (WS) powder as a bio‐based filler on the mechanical and thermal performance of polycarbonate (PC)/acrylonitrile–styrene–acrylate (ASA) composites.
İdris Karagöz, Harun Sepetcioglu, Aysu Çavuşoğlu, Yasemin Balçik Tamer   +3 more
wiley   +1 more source

Evaluasi Mutu Dodol Berbasis Tepung Ketan Dan Buah Pedada (Sonneratia Caseolaris) [PDF]

, 2015
This research aims to get the best treatment formulation and quality appropriate Indonesian National Standar (1996) of Fruit Dodol based on ratio level of Pedada\u27s flesh and Sticky Rice flour and find out the panelists\u27 favorite level toward the ...
Efendi, R. (Raswen), Harun, N. (Noviar), Rudianto, R. (Rudianto)   +2 more
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