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26.433  Articles
1 of 2.644 pages  |  10  records  |  more records»
Cookies is one of the wheat-based snack product with increasing rate of consumption by years. Wheat flour used in Indonesia is fully imported. Local crop product such as brown rice flour with respective nutritional aspect can be utilized for wheat substit... see more

In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For th... see more

The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the prot... see more

The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roas... see more

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physic... see more

Organically produced chicken eggs have more nutritional and sensory properties, and they do not contain any harmful substances to the health of the consumer. Research has shown that, unlike what is expected, there is no significant difference between dry ... see more

Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a capabil... see more

This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cr... 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

1 of 2.644 pages  |  10  records  |  more records»