Zobrazeno 1 - 10
of 1 298
pro vyhledávání: '"tempeh."'
Autor:
Satifa, Tiara Dela1 tiaradela.19045@mhs.unesa.ac.id, Bahar, Asrul1
Publikováno v:
International Journal on Food, Agriculture & Natural Resources. 2023, Vol. 4 Issue 3, p27-31. 5p.
Autor:
Mukti, Agnes Putria, Widodo, Tri
Publikováno v:
Journal of Humanities & Social Sciences Studies (JHSSS); Nov2024, Vol. 6 Issue 11, p65-76, 12p
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:
Shipin Kexue, Vol 45, Iss 20, Pp 180-187 (2024)
In this study, we assessed the ameliorative effect of dietary intervention with freeze-dried tempeh powder prepared using different processes on protein malnutrition in BALB/c mice by blood biochemical analysis, histopathological assays and intestina
Externí odkaz:
https://doaj.org/article/1064292527e14049aa2d76f26d7ae052
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 49, Iss 3, Pp 231-238 (2024)
The aim of this study was to assess the impact of modified rice bran tempeh on performance, carcass quality, organoleptic properties, fat deposition, and nutritional meat composition in broiler. This research used a completely randomized design. Two
Externí odkaz:
https://doaj.org/article/1536033cef1c48018fb942de9da48b09
Autor:
Amanda Hasanah, Sri Rahayu, Bambang Hartoyo, Fransisca Maria Suhartati, Munasik Munasik, Novita Hindratiningrum
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Pp 112-124 (2024)
This research aims to evaluate the optimal level and incubation time for the production of hydrolytic enzymes from tempeh starter (TS), in order to increase the in vitro pepsin digestibility of Black Soldier Fly (BSF), Hermetia illucens, maggot flour
Externí odkaz:
https://doaj.org/article/322e4636cc034f1a843d3e1fec96173a
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:
Novriani Tarigan, Fifi Nurjannah Tarigan, Sherlina Sherlina, Yolanda Oktaviani Hasibuan, Meysalina Saragih
Publikováno v:
Amerta Nutrition, Vol 8, Iss 2, Pp 230-238 (2024)
Background: Porang is local food that contains glucomannan beneficial for accelerating satiety. Therefore, they are good food for diets. Objectives: To determine the chemical and sensory content of flakes formulated from porang flour and tempe flou
Externí odkaz:
https://doaj.org/article/cff52b7579d840119fa24990879b3d46
Autor:
Kustyawati, Maria Erna1 mariaernakustyawati@gmail.com, Pratama, Filli2 fillipratama@gmail.com, Saputra, Daniel2 drdsaputra@unsri.ac.id, Wijaya, Agus2 agus_wijaya@hotmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p351-357. 7p.