Zobrazeno 1 - 10
of 371
pro vyhledávání: '"galangal"'
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 134-142 (2024)
ABSTRACT Chicken meat is a food that is easily damaged, so preservation was required to maintain the quality of the meat both physically, chemically, and microbiologically. One way is to use galangal, which contains phenols, flavonoids, and terpen
Externí odkaz:
https://doaj.org/article/234018a5d59b49b2bfef17eeabf9dea3
Autor:
Dewi Fortuna Ayu, Raswen Efendi, Yanti Nopiani, Edo Saputra, Ahmad Ibrahim Hasibuan, Rahmadini Payla Juarsa, Husnul Husnul
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This research aimed to estimate the shelf-life of smoked shark catfish coated with chitosan and red galangal extract and packed with aluminum foil using the acceleration method. The prediction of the smoked catfish shelf-life was carried out
Externí odkaz:
https://doaj.org/article/25ce9e313d44462ab8e4432322eb1908
Autor:
Ibrahim M. Aziz, Akram A. Alfuraydi, Omer M. Almarfadi, Mourad A.M. Aboul-Soud, Abdullah K. Alshememry, Asma N. Alsaleh, Fahad N. Almajhdi
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37196- (2024)
Alpinia galanga (L.) Willd. (A. galanga) is extremely significant and is utilized extensively in traditional medicine throughout many nations. This study aimed to determine the chemical composition of A. galanga rhizome extract (AgRE) and to evaluate
Externí odkaz:
https://doaj.org/article/0fc76386506c415cb14f012093a7a27e
Publikováno v:
AgriHealth, Vol 4, Iss 1, Pp 23-32 (2023)
Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. How
Externí odkaz:
https://doaj.org/article/4fff7c9a09f645e9a2c32397f4acee21
Publikováno v:
Indonesian Journal of Biotechnology, Vol 27, Iss 4, Pp 195-202 (2022)
The study aimed to evaluate the effect of administering galangal essential oil (EO) on the abundance of rumen bacteria using the 16s rRNA method. The treatments included a control (no EO addition), galangal EO (30, 60, 120 µL), and cineole (5 µL).
Externí odkaz:
https://doaj.org/article/cfc40a61783b4cf091b85bc100948daa
Autor:
Paul Fisher, Rosanna Freyre, Celina Gómez, Brian Pearson, Tatiana Sanchez-Jones, Shawn Steed, Wanda Laughlin, Robert Hochmuth, Jeff Wasielewski, Deah Lieurance, Carrie Harmon, Mathews Paret, Lance Osborne, Kevin Athearn, Steven Sargent, Mengzi Zhang, Sofia Flores, Carly Nelson, Marlon Retana-Cordero, Nathalia Tello
Publikováno v:
EDIS, Vol 2023, Iss 4 (2023)
Ginger, galangal, and turmeric (Figure 1) are emerging crops for Florida production. All of these plants are in the Zingiberaceae family and share most aspects of their production. This bulletin describes production in containers or the field under F
Externí odkaz:
https://doaj.org/article/a3b42d1322034a9fa266867251ca2355
Akademický článek
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Publikováno v:
Grain & Oil Science and Technology, Vol 5, Iss 2, Pp 70-78 (2022)
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality. In the present study, the quality indices, chemical composition and frying performance of galang
Externí odkaz:
https://doaj.org/article/3d3a26ed161448279fc828d2212463fc
Publikováno v:
Journal of Academia, Vol 10, Iss 1, Pp 72-80 (2022)
The long-term health detrimental effects of chemical additives used in food products cause worries among consumers. Hence, the use of phytochemical compounds as alternatives are being explored by many researchers. This study aimed to evaluate the eff
Externí odkaz:
https://doaj.org/article/7d176e5f8c9e46d591581d84e1fa7d7b
Akademický článek
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