Results 101 to 110 of about 663,892 (193)

Sensory Analysis Of Yoghurt With The Addition Of Genjer Leaf Extract

Jurnal Pendidikan Tata Boga dan Teknologi
Genjer is a common weed found in agricultural land, especially in areas with sufficient water availability. One way to reduce the presence of genjer is to process it into functional food products, such as genjer leaf extract yogurt, which offers a unique and healthy beverage innovation.
Putri Farisa Zahara, Anni Faridah, Yuliana Yuliana, Rahmi Holinesti   +3 more
openaire   +1 more source

Sensory Values of Chicken Sausage with the Addition of Rendang Spices

Andalasian Livestock
This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatments, i.e., P1 = 0%, P2 = 5%, P3 = 10%, P4 = 15%, and P5 = 20%.
Anita Khairiyah Nasution, Afriani Sandra, Deni Novia, Rusmana Wijaya Setia Ningrat   +3 more
openaire   +2 more sources

Sensory quality of cascara brewing with ginger extract addition

Agrointek : Jurnal Teknologi Industri Pertanian
Coffee processing by-products can be used as a healthy beverage product called cascara. However, in Indonesia, consumers' preference for the taste of cascara is still unsatisfactory. This study aims to increase cascara's sensory quality with adding ginger extract.
Zalniati Fonna Rozali, Murna Muzaifa, Muliana Muliana, Faida Rahmi   +3 more
openaire   +1 more source

Dissociation of phantom limb phenomena from stump tactile spatial acuity and sensory thresholds [PDF]

, 2005
Most amputees experience phantom limb sensations and/or phantom limb pain as well as residual limb (stump) pain that are resistant to treatment. Phantom phenomena are not homogeneous; each patient presents with a unique combination of spontaneous or ...
Katz, Joel, Hunter, Judith P., Davis, Karen   +2 more
core  

Effects of addition of locust bean gum on sensory, chemical, and

, 2013
Locust bean gum is used as thickener, stabilizer, emulsifier and gelling agent in the food industry, and approved in most areas of the world. This study investigated the effect of addition of locust bean gum (0, 0.013, 0.02 and 0.026% w/v) on the chemical, physicochemical, physical and sensory properties of low fat yoghurt.
Peker, H, Arslan, S
openaire   +1 more source

Guidance for the preparation of dossiers for sensory additives

EFSA Journal, 2009
openaire   +1 more source

Exploring Consumers' Acceptance, Emotions, and Attitudes Toward Clean Label Chocolates and/or Added Cocoa Shell. [PDF]

J Food Sci
Azevedo FS, Sant'Anna V, Santos J, Crepalde LT, Richter MF.   +4 more
europepmc   +1 more source

A Study of Metal-Cement Composites with Additives

The application of small-sized metal fillers (SMF) provides a combination of high bulk density, increased durability and ferromagnetic properties of composite materials on the cement basis.
Tatarinovs, Aleksejs, Baroniņš, Jānis, Mironovs, Viktors, Pundiene, Ina   +3 more
core  

Safety and efficacy of the feed additives consisting of l-isoleucine ≥ 90% and l-isoleucine ≥ 65% produced with <i>Corynebacterium glutamicum</i>KCCM 80388 for all animal species (CJ Europe GmbH). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Martelli G, Nebbia C, Pechová A, Prieto-Maradona M, Theodoridou K, Mayo B, Woutersen R, Anguita M, Innocenti ML, Revez J, Tarrés-Call J, Pettenati E, Firmino JP.   +24 more
europepmc   +1 more source

Safety and efficacy of feed additives consisting of l-lysine monohydrochloride and liquid l-lysine produced with <i>Corynebacterium glutamicum</i>KCCM 80368 or KCCM 80479 for all animal species (CJ Europe GmbH). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Martelli G, Nebbia C, Pechová A, Prieto-Maradona M, Theodoridou K, Brantom P, Bozzi Cionci N, Innocenti M, Tarrés-Call J, Revez J.   +21 more
europepmc   +1 more source