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23.293  Articles
1 of 2.330 pages  |  10  records  |  more records»
Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on th... see more

Due to it’s high, best quality protein content, soybean is one of the few sources of vegetal origin that provides all eight essential amino-acids, being an important source of folic acid, vitamins B3, B6, E, magnesium, potassium, iron, copper and phospho... see more

Exclusive breastfeeding for 6 months is one of the global strategies to improve infant growth, development, health and survival. One of the efforts that support the success of breastfeeding is by providing additional food in the form of local plants as fu... see more

The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

Mocaf flour is able to replace wheat flour as raw material for MP-ASI biscuits (weaning food) because it contains high carbohydrates. Low protein content of mocaf flour requires the addition of bean flour to form composite flour which is suitable for MP-A... see more

This study aimed to develop an organoleptic acceptable cream soup formula made from combination of black soybean (Glycine soja L. merrit) and red rice (Oryza nivara) which met the nutritional requirements and contained antioxidants in the form of snack as... see more

Meat products have great importance in daily diet. The physical and functional properties of meat products provide consumer appreciation. In addition to these features, an evaluation has been made in terms of their impact on human health. In this study, t... see more

Trypsin inhibitors (TI) are substances which, when added to a mixture of a trypsin and a subtrate, bind to the enzyme and render it to decrease in the rate of substrate cleavage. These inhibitors are nonglycosylated, water-soluble (albumin) that account f... see more

1 of 2.330 pages  |  10  records  |  more records»