Results 101 to 110 of about 197,771 (304)

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

SUBTITUSI TEPUNG UBI JALAR DALAM PEMBUATAN BOLU GULUNG

Agritepa, 2015
Making rollscakewithsweetpotatofloursubstitution hasbeen done.Thisstudyaimedto analyzethelevelofpanelistpreferenceforcolor,flavorandtextureofsweetpotatorollscake.Thisstudyusedavariationofthetreatmentformulationsflourand sweetpotatowiththreetreatments ...
Anton Ramadhan Ketra, Okta Wulandra
doaj   +1 more source

Studi Pembuatan Es Krim Berbasis Santan Kelapa dan Bubur Ubi Jalar Ungu [PDF]

, 2015
The purpose of this study was to determine the effect of coconut milk and purple sweetpotato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and thre ...
Johan, V. S. (Vonny), Jumiati, J. (Jumiati), Yusmarini, Y. (Yusmarini)   +2 more
core  

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

‘Resisto’ Sweet Potato

HortScience, 1983
Abstract The ‘Resisto’ sweet potato [ Ipomoea batatas (L.)Lam.] developed jointly by the U.S. Department of Agriculture, the South Carolina Agricultural Experiment Station, and the Texas Agricultural Experiment Station, combines high yield and excellent baking and canning ...
Alfred Jones, P. D. Dukes, J. M. Schalk, M. G. Hamilton, M. A. Mullen, R. A. Baumgardner, D. R. Paterson, T. E. Boswell   +7 more
openaire   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

The Effect of Ipomoea batatas Leaves in Diet on the Carcass Characteristics of Broiler Chicken [PDF]

, 2007
The research to find out the response of broiler consuming sweet potato leaves meal (Ipomoea batatas) on live weight, carcass weight and pigmentation of carcass skin was conducted at Faculty of Animal Husbandry, Padjadjaran University and Mekar Pawitan
Asmara, IY, Garnida, D, Tanwiriah, W
core  

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Meatballs Containing Banana Blossom, Red Bean Flour, and Sweet Potato Flour as an Alternative Suplementary Diet for Children Under Five in East Nusa Tenggara [PDF]

, 2018
Background: Malnutrition is a major public health problem in East Nusa Tenggara. Banana blossom, red bean, and sweet potato, are three types of local food that can be easily obtained in East Nusa Tenggara.
Alawiyah, T. (Tutik ), Pellokila, M. R. (Marthen), Picauly, I. (Intje )   +2 more
core  

Unrestricted kinematic alignment on the sagittal plane: Posterior tibial slope and combined flexion do not have boundaries to respect in terms of short‐term clinical outcomes and safety

Knee Surgery, Sports Traumatology, Arthroscopy, EarlyView.
Abstract Purpose Personalized alignment in total knee arthroplasty (TKA) is gaining traction as a surgical philosophy. True personalization, however, must encompass not only the coronal plane but also the sagittal and axial planes. This study evaluates influence of the Tibial Slope (PTS) and combined flexion (CF) on outcomes in TKA performed using ...
Edoardo Franceschetti, Pietro Gregori, Stefano Campi, Marco Spatuzzi, Giancarlo Giurazza, Andrea Tanzilli, Biagio Zampogna, Matteo Formica, Umile Giuseppe Longo, Rocco Papalia   +9 more
wiley   +1 more source