Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Wahyudi, David"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 3, Pp 233-241 (2023)
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consume
Externí odkaz:
https://doaj.org/article/b8986c61e8324077bb57fe9d3a950983
Autor:
Wan Abd Al Qadr Imad Wan-Mohtar, Zul Ilham, Wahyudi David, Nurul Aqilah Mohd Zaini, Sarina Abdul Halim-Lim
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Externí odkaz:
https://doaj.org/article/78164d7d0baa4c50b04f10938abca03a
Autor:
Dody Dwi Handoko, Anisa Maharani Kaseh, Laras Cempaka, Wahyudi David, Bram Kusbiantoro, Afifah Zahra Agista, Yusuke Ohsaki, Hitoshi Shirakawa, Ardiansyah
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 1, Pp 198-213 (2023)
Kenikir (Cosmos caudatus) can be used in the preparation of raw and cooked vegetables in some Indonesian dishes. The cooking process may affect the appearance, chemical properties, and flavor of kenikir. This study aims to determine the effect of hou
Externí odkaz:
https://doaj.org/article/db172daee6cc46a08c0a02f5e20612a0
Publikováno v:
Jurnal Agro Industri Perkebunan, Pp 77-96 (2022)
Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa bea
Externí odkaz:
https://doaj.org/article/59636c023ccc4a998f353661d193521e
Autor:
Wahyudi David, Daniel Kofahl
This book represents a unique collection of food studies from the perspective of both social and food science. This book describes the current situation of food cultures in Southeast Asia and consists of six chapters which explain the cases of Thaila
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 197-211 (2022)
Ginger is a spice with various uses for humans, such as flavoring agents and nutraceuticals. Drying is commonly used in the processing and preserving of ginger and affects the characteristics of the final ginger product. This study aimed to review th
Externí odkaz:
https://doaj.org/article/889fced8ef6a47639c97d8ced0f47bdb
Autor:
Sarina Abdul Halim-Lim, Azan Azuwan Baharuddin, Anass Cherrafi, Zul Ilham, Adi Ainurzaman Jamaludin, Wahyudi David, Harsimran Singh Sodhi
Publikováno v:
Frontiers in Food Science and Technology, Vol 2 (2023)
Though the pandemic has created an imbalance and disrupted the economy in the food industry, it has had a positive impact on speeding the acceptance of the industry towards digital innovations (DI). The shift toward digitalization is leading the food
Externí odkaz:
https://doaj.org/article/59e91dc5301848248b5d9231375b157a
Publikováno v:
Engagement: Jurnal Pengabdian Kepada Masyarakat, Vol 5, Iss 1, Pp 93-109 (2021)
Microentrepreneurs activities contribute to economic growth and social empowerment. KOTA PELANGI is one of women’s microentrepreneurs community that actively works to empower women in South Jakarta. Nevertheless, this community faces problems and l
Externí odkaz:
https://doaj.org/article/ebee5c23ab4b4f62afb3fe3132dad21d
Autor:
Ardiansyah, Fauziyyah Ariffa, Rizki Maryam Astuti, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto, Hitoshi Shirakawa
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 1, Pp 337-359 (2021)
Rice bran, a by-product of the rice milling process, has high nutritional and bioactive components. The fermentation process has been adopted to enhance the nutritional quality of rice bran. The objective of this study was to identify and compare non
Externí odkaz:
https://doaj.org/article/19ffc1003f954c069b42166a7f007f4d
Publikováno v:
ASEAN Journal of Community Engagement, Vol 4, Iss 2, Pp 452-467 (2020)
Women, as part of a community, have a limited role in developing themselves and getting various opportunities in the professional domain. Some women move to a community to conduct productive activities, such as the Kota Pelangi Community in the Panco
Externí odkaz:
https://doaj.org/article/a146f656a8b143f286bc2d9832fead64