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10.360  Articles
1 of 1.036 pages  |  10  records  |  more records»
Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable ... see more

ABSTRACTBackground: In 2019, the average national rice consumption was 114,3 kg/cap/year, exceeding the recommended ideal 100,4 kg/cap/year by approximately 82,98%. The staple food in Indonesia is dominated by rice. Indonesian cuisine is known to have cul... see more

The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase ... see more

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it in... see more

The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase ... see more

The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase ... see more

Soybean, rice bran and seaweed flour (Gracilaria sp) are food sources of iron and vitamin B12 so it is potential to be used as an ingredient for alfernative snack for childbearing age women with ovo vegetarian diet. This research intended to analyze ... see more

Food bar is food with a bar-like shape which contains adequate energy and nutrition. This study aims to determine the right proportion between red rice flour and yellow pumpkin flour as well as to analyze the influence of said proportion towards organolep... see more

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented wit... see more

1 of 1.036 pages  |  10  records  |  more records»