Penerimaan konsumen dan nilai gizi cendol ikan lele (Clarias batrachus) dengan penambahan serbuk kopi

Novia Anggraeni, Hatmiyarni Tri Handayani

agromix

Catfish

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding catfish meat and coffee...

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2022Scientific literatureDOI

Food Technology : Objective Food Chemistry and Nutrition

Suresh Chandra, Ratnesh Kumar, Ruchi Verma

Food science

"The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the...

Research Library

Penerimaan konsumen dan nilai gizi cendol ikan lele (Clarias batrachus) dengan penambahan serbuk kopi

Food Technology : Objective Food Chemistry and Nutrition

Editorial: Sustainable Solutions in Food Technology

Digital solutions to enhance food safety and sustainability:perspectives from Finnish Lapland

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4&#xa0;&#xb0;C.

Hazardous emissions and concentrations of toxic metalloids and trace elements in charcoals from six commonly used tropical timbers for carbonization.

Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips.

Short-term effects of indoor and outdoor air pollution on the lung cancer morbidity in Henan Province, Central China.

Наукові та практичні аспекти використання пшеничного цільнозернового борошна та продуктів переробки круп’яних культур у виробництві хлібобулочних виробів.

The influence of agroecological factors on the quality of winter wheat grain in the Steppe of Ukraine

Family Characteristics Associated with Preparing and Eating More Family Evening Meals at Home.

Bioavailable Lysine Assessed Using the Indicator Amino Acid Oxidation Method in Healthy Young Males is High when Sorghum is Cooked by a Moist Cooking Method.

Продукти переробки круп’яних культур в технології хлібобулочних виробів

Interdisciplinary studies in Food Engineering and technology.

Following autofluorescent compounds of developing wheat grain by autofluorescence multispectral macroscopic imaging

Futuristic Trends in Agriculture Engineering &amp; Food Science Volume 2 Book 10

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 2 Book 9

The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens.

The 'vicious cycle' of energy poverty and productivity: insights from 45 developing countries.

Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck.

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.

Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat.

Valorization of waste-cooking oil into sophorolipids and application of their methyl hydroxyl branched fatty acid derivatives to produce engineering bioplastics.

Conventional and Innovative Food Technologies for the Production of Edible Insect Ingredients

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

RESEARCH AND DEVELOPMENT OF TECHNOLOGY FOR FERMENTED MILK ICE CREAM WITH PHYTOCOMPONENTS

Application of nanotechnology in agriculture

Intelligent Packaging (IP): An Innovation Technology

General Mills Cocoa Puffs Whole Grain Cereal For Less at CVS.

Enabling Better Nutrition and Physical Activity for Adolescents from Middle Eastern Backgrounds: Focus Groups.

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks.

Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality.

Efficacy of Removing Bacteria and Organic Dirt from Hands-A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking.

Applying Customer Journey Mapping in Social Marketing to Understand Salt-Related Behaviors in Cooking. A Case Study.

Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli.

Real-time molecular characterization of air pollutants in a Hong Kong residence: Implication of indoor source emissions and heterogeneous chemistry.

HOW TO DEVELOP CREATIVITY IN FOOD TECHNOLOGY AND FOOD HYGIENE AND SAFETY IN THE VETERINARY DEGREE. INNOVATIVE FOOD FAIR AS TOOL OF CREATIVITY DEVELOPMENT IN A VETERINARIAN CLASSROOM

Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake.

Inhalation exposure to size-segregated fine particles and particulate PAHs for the population burning biomass fuels in the Eastern Tibetan Plateau area.

Effects of domestic solid fuel combustion emissions on the biomarkers of homemakers in rural areas of the Fenwei Plain, China.

Prospects of post-harvest processing of cereal grains in Pakistan: A review

Food additives and ingredients: features of use in the technology of meat products (part 8)

Characteristics of durum wheat used for pasta

CLEANING OF QUINO GRAIN – AN IMPORTANT STAGE OF POST-HARVEST TREATMENT

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.

Food for Thought: Crunchy, Chewy, Creamy, Yummy

Process involved in food technology.

Housing Quality in a Rural and an Urban Settlement in South Africa.

Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop (Patinopecten yessoensis) - the role of added antioxidant of bamboo leaves.

Discussion and optimization on processing technology of fermented soybean milk.

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C.

Futuristic Trends in Agriculture Engineering & Food Science Volume 2 Book 10

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 2 Book 9