Zobrazeno 1 - 10
of 706
pro vyhledávání: '"nori"'
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 1012-1018 (2024)
Nori is an authentic Japanese food made from Porphyra seaweed. However, Porphyra is difficult to cultivate in Indonesia because it generally grows in subtropical areas. The demand for nori continues to increase with the development of Japanese, Korea
Externí odkaz:
https://doaj.org/article/2cc9e86541cc4d6985a0d0be4b8ceffa
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 955-961 (2024)
Nori is a sheet-shaped snack generally made from Porpyra red seaweed, which is not found in Indonesia. Meanwhile; the binahong plants (Anredera codifolia) are spread through out Indonesia. Binahong leaves are consumed without further processing. Bina
Externí odkaz:
https://doaj.org/article/9ab20f4a500340ec972dab96a5749706
Publikováno v:
Agrointek, Vol 18, Iss 2, Pp 360-372 (2024)
Nori was a product made from seaweed which contained fiber and bioactive substances even though it had low antioxidants. The solution was needed to increase antioxidants from Nori products was food diversification with the addition of Moringa leaves
Externí odkaz:
https://doaj.org/article/6148bba101264bb6adb3c7634612071a
Publikováno v:
International Research Journal of Innovations in Engineering & Technology; Apr2024, Vol. 8 Issue 4, p1-7, 7p
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 866-873 (2023)
Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessar
Externí odkaz:
https://doaj.org/article/43f318f94d5c4152ac1be21208e0ca34
Autor:
Yonguk Kim1 kyu9801@hanmail.net, Sung-Je Choi2 csjchoi@korea.kr, Chulyung Choi1 blockstar@hanmail.net
Publikováno v:
Molecules. Dec2017, Vol. 22 Issue 12, p2182. 8p. 2 Diagrams, 3 Charts.
Autor:
Swarangi Patil, Dhanashree Urankar, Prasanna P. Bhalerao, Ashish Dabade, Pravin Bhushette, Sachin K Sonawane
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100485- (2023)
This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juici
Externí odkaz:
https://doaj.org/article/d708e1d0aaf74f55b9bc3029bd56f036
Autor:
Katherine In-Young Lee
Winner of the the 2019 Béla Bartók Award for Outstanding EthnomusicologyThe South Korean percussion genre, samul nori, is a world phenomenon whose rhythmic form is the key to its popularity and mobility. Based on both ethnographic research and clos
Autor:
Dina Fransiska, Nurhayati Nurhayati, Ellya Sinurat, Subaryono Subaryono, Bagus Sediadi Bandol Utomo, Rinta Kusumawati, Sihono Sihono
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 17, Iss 2, Pp 99-110 (2022)
Produk nori saat ini cukup diminati konsumen, namun rumput laut Phorphyra sebagai bahan baku nori merupakan jenis rumput laut yang ketersediaannya terbatas. Untuk itu diperlukan teknologi pengolahan nori yang bahan bakunya ada di Indonesia, antara la
Externí odkaz:
https://doaj.org/article/2a5901fe6e89447ba17e76e01a45f751
Autor:
Caba Siladji, Vesna Djordjevic, Jelena Babic Milijasevic, Volker Heinz, Nino Terjung, Weizheng Sun, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 6, p 826 (2024)
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve
Externí odkaz:
https://doaj.org/article/2e17a76ca3074744b08c86e42fc6fe64