[HTML][HTML] Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies

J Jia, X Deng, X Jia, C Guo, X Liu, Y Liu, X Duan - Food Chemistry: X, 2024 - Elsevier
The study aims to explore an effective approach to improve the sensory quality and
consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were …

Determinants of Economic Value Addition of Industrial Tuna Fish Processors in the Sea Food Processing Sub-Chain in Malaysia

HA Ramadhan - Journal of Economics Business Industry, 2023 - jurnaljepip.com
Value added is the difference between the output value, input material, and processing
costs. The supply chain of tuna products is inseparable from production costs as a support …

Processing and Preservation of Aquatic Products

T Yin, L Shi - Foods, 2023 - mdpi.com
Aquatic products represent an important food source; they include products such as fish,
shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty acids, minerals …

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

D Levickienė, J Kulaitienė, N Vaitkevičienė… - Foods, 2024 - mdpi.com
People of all age groups consume cookies every day. Consumers' preferences for cookies
supplemented with functional plant raw materials have recently increased. Therefore, this …

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture …

E Mindarwati, BB Sedayu… - … Journal of Food …, 2024 - Wiley Online Library
The liquid by‐products obtained from the fisheries industry are usually discarded after
primary processing. In this study, by‐products of pressure‐cooked milkfish broth were …

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

L Sivaraman, G Deshmukhe… - … Journal of Food …, 2023 - Wiley Online Library
Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the
present study, Tilapia fish protein concentrate (FPC)(5%) and seaweed (Portieria …

Calorific and characteristics of seaweed Gracilaria sp. flour-based boba pearls in Indonesia

I Salas, M Fadhlullah, CP Adi - 2023 - researchsquare.com
The tapioca-based boba pearls typically contain high sugar and calorific value that can
induce health risks. Seaweed Gracilaria sp. flour is considered an alternative to tapioca flour …

Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae

H Kong - Algae as a Natural Solution for Challenges in Water …, 2024 - Springer
Asians have a long history of consuming seaweeds (macroalgae), such as kombu, wakame,
hiziki and nori. They are served with soups, noodles, salads, and sushi to enhance the …

Quality analysis, in-vitro antioxidant and antidiabetic effects of seaweed (Ulva intestinalis) supplemented bread

N Yeasmin - 2023 - dspace.cvasu.ac.bd
Bread is a flour-based baked culinary product or a mealthat is dampened, plied, and some
of the time aged. Normal wheat bread has a higher glycemic index as it contains a high …

[引用][C] Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel

N Nusaibah, TJ Rhamadani, K Arumsari, AN Siregar… - Jurnal Pengolahan Hasil …, 2024