Zobrazeno 1 - 10
of 942
pro vyhledávání: '"Jack bean"'
Autor:
Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 214-223 (2024)
Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties
Externí odkaz:
https://doaj.org/article/d40c891275f94798b75e1521807942f6
Autor:
Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1120-1132 (2024)
Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freez
Externí odkaz:
https://doaj.org/article/f98f66097a1540d687fd52d9e43b1b6e
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 220-226 (2024)
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary
Externí odkaz:
https://doaj.org/article/07ecc1ca9ea34359b8525a6f081e3251
Publikováno v:
Food ScienTech Journal, Vol 6, Iss 1, Pp 15-26 (2024)
Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties
Externí odkaz:
https://doaj.org/article/1ca9e004575e4e9fbe21484554fa011f
Publikováno v:
Journal of Applied Food Technology, Vol 11, Iss 1, Pp 32-42 (2024)
Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions
Externí odkaz:
https://doaj.org/article/45251ef09d9d45ef99258886bdea80bc
Autor:
Thalita Fischer Santini Mendes, Tassia Caroline Ferreira, Nayane Cristina Pires Bomfim, Jailson Vieira Aguilar, Liliane Santos deCamargos
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT Manganese (Mn) is crucial as a trace element for plant metabolism, but high concentrations in soil can induce symptoms of toxicity. This study aimed to evaluate the metabolism of nitrogen compounds and biomass production in Canavalia ensifor
Externí odkaz:
https://doaj.org/article/88f298c4b2b94ef087de0cf4304599d7
Publikováno v:
Foods, Vol 13, Iss 19, p 3198 (2024)
The production of inflammatory cytokines such as tumor necrosis factor (TNF)-α by activated macrophage cells plays an important role in the development of intestinal inflammation. The present study investigated the anti-inflammatory effect of the pr
Externí odkaz:
https://doaj.org/article/7361da026c16424f8dd8985a5600a700
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 64-72 (2023)
Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consump
Externí odkaz:
https://doaj.org/article/3fd7484de30141388f9e9a5bee467fae
Publikováno v:
Buildings, Vol 14, Iss 4, p 909 (2024)
Enzyme-induced calcite precipitation (EICP) emerges as a highly effective and well-established technique within bio-cementation approaches, offering notable advantages over traditional methods. Conversely, lime, known for its accessibility, cost-effe
Externí odkaz:
https://doaj.org/article/5b8d274c75964a298eea88566c58c339
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