Results 11 to 20 of about 891,046 (227)
Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel [PDF]
Shipin Kexue, 2023 Objective: To investigate the effect of calcium, magnesium and potassium salts on the properties of coix seed starch-myofibrillar protein (CSS-MP) composite gel with low sodium content.
CHEN Xu, FENG Yamei, CAI Xixi, WU Jiulin, HUANG Jianlian,, WANG Shaoyun
doaj +1 more source
AcTion: Aceh Nutrition Journal, 2022 Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting sago worm into flour is very good for developing local ...
Nadimin Nadimin +3 more
doaj +1 more source
Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
Foods, 2023 The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study.
Li-Gang Qin +4 more
doaj +1 more source
Jurnal Pangan dan Agroindustri, 2021 The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size.
Mira Sofyaningsih, Imas Arumsari
doaj +1 more source
Brain-Machine Interfaces to Assist the Blind
Frontiers in Human Neuroscience, 2021 The loss or absence of vision is probably one of the most incapacitating events that can befall a human being. The importance of vision for humans is also reflected in brain anatomy as approximately one third of the human brain is devoted to vision.
Maurice Ptito +9 more
doaj +1 more source
Agritech, 2021 This study aimed to find out the effect of jicama flour substitution, and stevia leaf substitution as the sweetener, and the interaction on proximate and sensory characteristic of baked brownies.
Arif Prashadi Santosa +1 more
doaj +1 more source
Reading the world through the skin and ears.A new perspective on sensory substitution
Frontiers in Psychology, 2012 Sensory substitution devices aim at replacing or assisting one or several functions of a deficient sensory modality by means of another sensory modality.
Ophelia eDEROY, Malika eAUVRAY
doaj +1 more source
Agrointek, 2020 Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is also widely reported. This research
Krishna Purnawan Candra +5 more
doaj +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2023 Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption.
Sutrisno Adi Prayitno +6 more
doaj +1 more source