A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies

HH Salama, AF Hashim - Scientific Reports, 2022 - nature.com
Recently, interest and demand for healthy and useful food products have become a global
requirement. Thus, the production of functional foods with high polyunsaturated fatty acids …

[HTML][HTML] Bioactive secondary metabolites in mushrooms: A focus on polyphenols, their health benefits and applications

M Fogarasi, SA Nemeș, A Fărcaș, C Socaciu… - Food Bioscience, 2024 - Elsevier
Mushrooms are renowned for their multifaceted contributions in the realms of nutrition and
therapy. Possessing exceptional flavors, aromas, and nutritional content, they are …

Characteristics of edible jelly enriched with antioxidant and calcium-rich fractions of dandelion leaf polysaccharide extracts

TT Nguyen, IF Olawuyi, JJ Park, WY Lee - Journal of Food Measurement …, 2022 - Springer
To improve the healthiness appeal of edible jelly, water-soluble extract (DP 1) and
polysaccharides (DP 2) fractions obtained from dandelion (Taraxacum officinale) leaves …

Pemanfaatan Ekstrak Gambir (Uncaria gambir Roxb) pada Pembuatan Permen Jelly Fungsional

B Santoso, DN Huda… - Indonesian Journal of …, 2021 - media.neliti.com
Permen Jelly pada umumnya mengandung gula tinggi dan mempunyai efek yang kurang
baik untuk kesehatan gigi terutama anak-anak, untuk itu perlu penambahan senyawa …

Sensory criteria assessment of fruit from Averrhoa bilimbi L. with comparison of Eckenrode and Fuzzy Eckenrode method

R Agustina, S Hartuti - IOP Conference Series: Earth and …, 2021 - iopscience.iop.org
The fruit candy made of processed products made from the natural fruit of Averhoa bilimbi L.
whose production was abundant, recently a few to utilization. The main objective of this …

Sucrose syrup reuse during one‐and multi‐stage osmotic dehydration of pineapple

PR Fernández, N Lovera… - Journal of Food Process …, 2020 - Wiley Online Library
Multi‐stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing
concentration was experimentally evaluated and compared to the single‐stage dehydration …

[PDF][PDF] PEMANFAATAN EKSTRAK GAMBIR (Uncaria gambir Roxb) PADA PEMBUATAN PERMEN JELLY FUNGSIONAL

J CANDY - Jurnal Dinamika Penelitian Industri Vol, 2021 - repository.unsri.ac.id
Permen Jelly pada umumnya mengandung gula tinggi dan mempunyai efek yang kurang
baik untuk kesehatan gigi terutama anak-anak, untuk itu perlu penambahan senyawa …

[PDF][PDF] Effect of orange pulp as a new source of dietary fiber on the nutritional characteristics of pound cake

S Man, A Păucean, SMA POP - Bulletin UASVM Food …, 2016 - pdfs.semanticscholar.org
Consumers are increasingly aware of diet related health problems and therefore are
demanding natural ingredients which are expected to be safe and health promoting. By …

[PDF][PDF] Praturtintų galvijų priešpieniu saldainių technologijų kūrimas

K Norkutė - 2020 - lsmu.lt
Šio darbo tikslas–sukurti skirtingos sudėties masės saldainius (vaisinius ir šokoladinius),
praturtintus galvijų priešpieniu. Tyrimo metu, pridedant skirtingus funkcionalizuoto galvijų …

الإستفادة من التمور فىإنتاج بعض المنتجات الغذائية الجديدة (المارشيميللو/اللفائف)

علي, نجيب, شعبان, حمدي - مجلة الاقتصاد المنزلي. جامعة المنوفية, 2016‎ - journals.ekb.eg
تم إجراء هذه الدراسة للبحث في إمکانية إنتاج منتجات غذائية جديدة تسمى" مارشميلو، و لفائف"
التمرباستخدام تقنية جديدة. وقد أجريت هذه الدراسة للبحث في تقييم إمکانية تعظيم الاستفادة …