Results 91 to 100 of about 15,801 (252)

Silent Partners in the Mill: Unveiling the Role of Additives in Mechanochemical Synthesis

Chemistry – A European Journal, EarlyView.
Mechanochemistry offers a sustainable, solvent‐free alternative to traditional synthesis, often enhanced by additives in a process known as additive‐assisted grinding. This review discusses how various additives, including liquids, ionic solids, and advanced materials like ionic liquids and piezoelectric compounds, improve reaction efficiency ...
Johanna Breinsperger, Nika Podlesnik, Francesco Mele, Michael Schnürch   +3 more
wiley   +1 more source

MODEL PERPINDAHAN PANAS DAN MASSA SELAMA PENGGORENGAN BUAH PADA KEADAAN VAKUM Model of Heat and Mass Transfer during Vacuum Fruit Frying Abstract

Agritech, 2012
Recently, vacuum frying flaky products have been popularly consumed by people as they have spesific characteristics, good taste, crispy, and crunchy. During vacuum frying process, heat and mass transfer simultanously occur.
Jamalludin Jamalludin, Budi Rahardjo, Rohmadi Rohmadi, Pudji Hastuti   +3 more
doaj   +1 more source

PENGARUH WAKTU DAN SUHU PADA PEMBUATAN KERIPIK BENGKOANG DENGAN VACCUM FRYING (The Time of Effect and Temperature on the Manufacture of Bengkoang Chips with Vaccum Frying)

, 2013
Vacuum frying machine (Vacuum Fryer) is a production machine to fry a variety of fruits and vegetables by vacuum frying. Principles of Vacuum Frying is sucking the moisture content in vegetables and fruits with high speed so that the pore - pore fruit ...
SANDRANUTHA, DENETHA
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The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Pengaruh Lama Penggorengan Terhadap Kadar Vitamin C Dan Daya Terima Keripik Pepaya Yang Digoreng Menggunakan Metode Kovensional Dan Vakum [PDF]

, 2012
Pepaya merupakan buah musiman dengan masa simpan relatif pendek sehingga perlu usaha untuk memperpanjang masa simpan. Salah satu upaya untuk memperpanjang masa simpan pepaya yaitu dengan mengolahnya menjadi keripik .
APRILLIA, ZINDY
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Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals [PDF]

, 2019
peer-reviewedFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements.
Cao, Hui, Capanoglu, Esra, Guan, Yi, Lai, Shanshan, Liu, Bin, Liu, Yuanyuan, Miao, Song, Riviere, Céline, San Cheang, Wai, Xiao, Jianbo, Zhao, Chao, Zhao, Kewei   +11 more
core   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Perbedaan Teknik Penggorengan Terhadap Kadar Protein Terlarut Dan Daya Terima Keripik Tempe [PDF]

, 2015
Latar Belakang : Keripik tempe merupakan makanan ringan yang terbuat dari tempe kedelai dan menggunakan cara penggorengan untuk pengolahannya. Zat gizi pada tempe terutama protein bersifat mudah rusak apabila diolah menggunakan suhu tinggi.
, Eni Purwani, S.Si., M.Si, , Rusdin Rauf, S.TP., M.P, Rizky Nur Amalia, Tiara   +2 more
core  

Ready‐to‐Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis‐Mediated Selection of Quality Product

Future Postharvest and Food, EarlyView.
ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha   +6 more
wiley   +1 more source