Výsledky vyhledávání - "Hasizah, Andi"

Akademický článek

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

Autor: Miftahul Ilmi Rismayani, Mariati Thamrin Nani, Hasizah Andi

Publikováno v: BIO Web of Conferences, Vol 96, p 01007 (2024)

Fish sauce is a typical seasoning used in various cuisines, especially in several Asian regions such as Japan, Korea, Indonesia, Thailand, Vietnam, and Malaysia. Fish sauce is a thick liquid produced through the fermentation process of raw seafood ma

Externí odkaz: https://doaj.org/article/7ab50bdc08e040a19bd5070857cf9ca8

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Akademický článek

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Autor: Mariati Thamrin Nani, Miftahul Ilmi Rismayani, Hasizah Andi

Publikováno v: BIO Web of Conferences, Vol 96, p 01008 (2024)

The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp witho

Externí odkaz: https://doaj.org/article/bb2315a78e9b4d99b42ad72cd06a4ffd

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Akademický článek

Ohmic-based carbonic maseration of Arabica coffee cherries: A Review

Autor: Mustafa Arnida, Salengke Salengke, Laga Amran, Bastian Februadi, Hasizah Andi, Reta Reta

Publikováno v: BIO Web of Conferences, Vol 96, p 01010 (2024)

Coffee stands as one of the most globally significant and beloved commercial crops. Green coffee beans are typically produced from coffee cherries through one of three distinct processing techniques: wet, dry, or semi-dry process. During the wet and

Externí odkaz: https://doaj.org/article/8f539fd475fe402b8531c0dc08636a6f

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