[go: up one dir, main page]

Hartati et al., 2021 - Google Patents

Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic

Hartati et al., 2021

View PDF
Document ID
9699203698322705400
Author
Hartati Y
Arum W
Rusvizah F
Putri K
Publication year
Publication venue
First International Conference on Health, Social Sciences and Technology (ICOHSST 2020)

External Links

Snippet

Fish bones are a form of waste generated from the fish processing industry. Fish bones still contain nutrients the body needs, especially calcium. One of the fish bones that has the potential to be used in food processing is snakehead fish bones. Red dragon fruit is a fruit …
Continue reading at www.atlantis-press.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF

Similar Documents

Publication Publication Date Title
Serdaroğlu et al. Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed
Shokry The usage of quinoa flour as a potential ingredient in production of meat burger with functional properties
Park et al. Quality characteristics of chicken emulsion sausages with different levels of makgeolli lees fiber
Amadi Nutritional effects of full-fat soy flour as an extender on cooked beef sausage quality
Jamaly et al. Wheat flour as dietary fiber on fresh and preserved beef meatballs
Sagar et al. Development of dietary fiber enriched sausage using rice bran
Affandi et al. Chemical, textural, and sensory properties of eastern little tuna fish ball (Euthynnus affinis) with rice bran flour (Oryza sativa) substitution
Abd El-Hady et al. Nutritional, physicochemical, and organoleptic properties of camel meat burger incorporating unpollinated Barhi date fruit pulp
Omojola et al. Development and quality evaluation of danbunama (meat floss)-a Nigerian shredded meat product
Rokib et al. Value addition of low fat chicken sausage with rice and wheat flour
Baioumy et al. Effect of quinoa seed and tiger nut mixture on quality characteristics of low-fat beef patties.
Matiucci et al. Savory cereal bars made with seed, fruit peel, and fish meal
Hartati et al. Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic
Abou-Taleb et al. Frozen fish chips properties processed from some economic underutilized fish species
Tavdidishvili et al. STUDYING THE IMPACT OF NON-TRADITINAL SUPPLEMENTS ON THE QUALITY OF THE MINCED RABBIT MEAT PRODUCTS.
Coksever et al. Effects of bitter orange albedo addition on the quality characteristics of naturally fermented Turkish style sausages (sucuks)
Maliluan et al. Physical and sensory characteristics of chicken nuggets with utilization rice bran to substitute wheat flour
RU2255484C2 (en) Food product comprising raw dough enclosure including filler (versions), meat product (versions)
Nayak et al. Development and quality assessment of low-sodium functional chevon patties
Abedelmaksoud et al. Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot-Quality assessment and storage stability
Kartikasari et al. The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level
Yassin et al. Effect of blending ratio of red teff and potato on the sensory quality of injera
KR20160080341A (en) Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak
Biswas et al. Restructured fish nuggets from ‘Wallago Attu’extended with soy protein isolate
Akcan et al. Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs