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8.015  Articles
1 of 803 pages  |  10  records  |  more records»
Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of... see more

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory eval... see more

Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, br... see more

The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the C... see more

Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the senso... see more

 Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the q... see more

Indonesia is one of the largest producers of red seaweed in the world, but there is very little research done on the role of red seaweed in the health sector. This study is about red seaweed type Euchema cottoni and it’s potential as seaweed salt that has... see more

Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were co... see more

Wine is a traditional beverage with a saturated market, in which consumers are open to innovation. In this context, an innovative experience was launched to create a new natural sparkling red wine with a view to diversifying production and studying its ac... see more

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