Results 21 to 30 of about 90,844 (256)
Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan
Agritech, 2021 Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products,
Tengku Mia Rahmiati +2 more
doaj +1 more source
Jurnal Sain Peternakan Indonesia, 2015 ABSTRAK Penelitian ini bertujuan untuk mengevaluasi pengaruh pengencer susu skim dengan sitrat kuning telur dan lama penyimpanan terhadap kualitas semen kambing persilangan Nubian dengan Peranakan Ettawa.
Tatik Suteky +2 more
doaj +1 more source
KAJIAN KUALITAS UMBI UBI JALAR SEBAGAI SUBSTITUSI SUSU SKIM DALAM PEMBUATAN ES KRIM
AGROMIX, 2010 ABSTRAK: Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar, salah satunya adalah es krim ubi jalar. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan (desert) dengan bahan-bahan utama dalam ...
Rekna Wahyuni
doaj +1 more source
Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. [PDF]
Journal of Food and Dairy Sciences, 2017 Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean ...
M. Gomaa, A. Abdel-Salam, M. Abdel-Aziz
doaj +1 more source
Effect of Skim Nanoparticles on the Motility and Kinematics of Simmental Cattle Frozen Semen
Jurnal AgripetNanotechnology has positively impacted the development of extenders used in the cryopreservation of spermatozoa in livestock. The inclusion of nano skim in the extender is expected to preserve semen quality after thawing.
Fitri Dian Anggraeni +2 more
doaj +1 more source
Agritech, 2018 Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali +2 more
doaj +1 more source
Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation
FEBS Letters, EarlyView.Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe +3 more
wiley +1 more source
FEBS Letters, EarlyView.In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai +9 more
wiley +1 more source
FEBS Letters, EarlyView.Structural and biochemical characterisations show that the planar cell polarity (PCP) protein Inturned harbours a unique PDZ‐like domain that does not bind canonical PDZ‐binding motifs (PBMs) like that of another PCP protein Vangl2. In contrast, the apical‐basal polarity protein Scribble contains four PDZ domains that bind Vangl2, but one PDZ domain ...
Stephan Wilmes +4 more
wiley +1 more source
UHT Skim Coconut Milk Production and Its Quality
SHS Web of Conferences, 2016 The current study is based upon the potential value of low-fat coconut milk in market due to increasing health concerns in people nowadays. Skim coconut milk can be used as a food ingredient that requires coconut milk flavor but excluding fat.
Khuenpet Krittiya +3 more
doaj +1 more source