Results 41 to 50 of about 52,968 (51)
Italian Journal of Food Safety, 2013 Lifting of the ban on the use of processed animal proteins (PAPs) from non-ruminants in non-ruminant feed is in the wind, avoiding intraspecies recycling.
Maria Cesarina Abete +5 more
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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2019 Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk.
S. sekhavatizadeh +4 more
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Influence of combined emulsifier on physical characteristics of fat filling
Croatian Journal of Food Science and Technology, 2017 The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated ...
Jovana Petrović +6 more
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The Quality of Quail Meat Block on Difference Material and Level Binding
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties.
Agus Susilo +2 more
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Jurnal Teknologi dan Industri Pangan, 2005 The application of effective halal assurance system model was one of producer's effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual.
Wiwit Estuti1) +2 more
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The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM) [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2013 Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological properties as well as low lipids and saturated fatty acids contents.
Sh Haji BagherNaeeni +3 more
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Jurnal Teknologi dan Industri Pangan, 2006 This research aimed to characterize the physiochemical properties of hyacinth beans as new protein source. The result of research showed that hyacinth beans are oval shaped and orange and yellow coloured.
Andrew S R, Wiwiek S W, Subagio
doaj
PRODUK EKSTRUSI BERBASIS TEPUNG UBI JALAR [Extrusion product made from sweet potato]
Jurnal Teknologi dan Industri Pangan, 2007 The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source.
Umar Santoso1) +2 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2013 The aim of this study was to know the protein content and amino acid profile of filial Etawah and castrated Boer goat meat. The results were expected to be used as information about protein content and amino acid composition of filial Etawah and filial ...
Dwi Cahyono +2 more
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