Zobrazeno 1 - 10
of 75
pro vyhledávání: '"lesser yam"'
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 1, Pp 1-8 (2022)
Abstract Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect t
Externí odkaz:
https://doaj.org/article/c125cb7353a749048c6ad0d30988c0a2
Autor:
Widya Karina Wijono, Teti Estiasih
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 4, Iss 2, Pp 162-170 (2021)
The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming a
Externí odkaz:
https://doaj.org/article/e5f09366f8854706be136d4017559eaf
Akademický článek
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Publikováno v:
Mitochondrial DNA. Part B. Resources, Vol 5, Iss 3, Pp 3786-3788 (2020)
Dioscorea esculenta (Lour.) Burkill is an essential tuber crop with pharmacological effects in the family Dioscoreaceae. The complete chloroplast genome of D. esculenta was determined in this study. The total genome size is 153, 437 bp in length and
Externí odkaz:
https://doaj.org/article/5e8bec5945e5412997780fe95b24b7e3
Publikováno v:
Journal of Applied Food Technology, Vol 7, Iss 1 (2020)
This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged using completely randomized design with 5 treatmen
Externí odkaz:
https://doaj.org/article/bcd478242baa46c6ab5cb290e5703f38
Autor:
Winarti Sri, Ayu Anggreini Riski
Publikováno v:
MATEC Web of Conferences, Vol 372, p 03004 (2022)
Indonesia's sugar demand reaches 3.3 million tons/year, while domestic production is only 1.7 million tons or 51.5% of national demand, so imports are the choice. To reduce sugar imports, domestic sugar production needs to be continuously encouraged,
Externí odkaz:
https://doaj.org/article/58f1628b84804610b712dc604ffe6876
Autor:
Rosida, Santi S. S.
Publikováno v:
MATEC Web of Conferences, Vol 372, p 02001 (2022)
Synbiotic lesser yam yoghurt is fermented drink made from the mixture of cow’s milk and lesser yam extract which has functional benefits. Lesser yam yoghurt contains lactic acid bacteria, lactic acid, inulin, and soluble fiber which can improve the
Externí odkaz:
https://doaj.org/article/f3b709ac9a8c4c74aa665c55fc373881
Autor:
Luglio, Harry Freitag, Fitria, Anisa Lailatul, Kusumawardhani, Dewi Ayu, Amalia, Rinta, Hapsari, Desy Dwi, Susilowati, Rina, Sunarti, Sunarti
Publikováno v:
Nutrition & Food Science, 2016, Vol. 46, Issue 3, pp. 336-343.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-10-2015-0131
Publikováno v:
International Journal of Eco-Innovation in Science and Engineering. 2:20-25
This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors
Autor:
Hidehiko Kikuno, Nobuyuki Fujita, Michel Ouyabe, Hironobu Shiwachi, Naoto Tanaka, Pachakkil Babil, Yuh Shiwa
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology
This study investigated endophytic nitrogen-fixing bacteria isolated from two species of yam (water yam, Dioscorea alata L.; lesser yam, Dioscorea esculenta L.) grown in nutrient-poor alkaline soil conditions on Miyako Island, Okinawa, Japan. Two bac