☆ 4.6 Article

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

FRONTIERS IN NUTRITION (2022)

Related references

Note: Only part of the references are listed.

Article Nutrition & Dietetics

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

Suchada Maisont et al.

Summary: The study showed that using jellyfish in crackers could increase the protein content, but the hardness of the jellyfish crackers decreased with storage time. The crackers with 30% jellyfish had excellent sensory quality and physical and chemical conditions, and could be stored for 12 weeks at 35 degrees C.

FRONTIERS IN NUTRITION (2021)

Add to Collection

Article Food Science & Technology

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

Gita Shafiei et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Add to Collection

Article Nutrition & Dietetics

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Fitriyono Ayustaningwarno et al.

FRONTIERS IN NUTRITION (2020)

Add to Collection

Proceedings Paper Agriculture, Multidisciplinary

Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model

T. Rahman et al.

2ND INTERNATIONAL CONFERENCE ON NATURAL PRODUCTS AND BIORESOURCE SCIENCES - 2018 (2019)

Add to Collection

Proceedings Paper Environmental Sciences

Nutritional Composition Changes During Tempeh Gembus Processing

Ruth Nazaretha Sandessy Damanik et al.

3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017 (2018)

Add to Collection

Article Chemistry, Organic

Expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline

TJ Harrison et al.

JOURNAL OF ORGANIC CHEMISTRY (2005)

Add to Collection

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

Related references

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model

Nutritional Composition Changes During Tempeh Gembus Processing

Expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline

Export Citation

Share Paper