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Found 4 from your keywords: subject="beef"
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Beef Kimchi Instant Noodle Seasoning Formulation And Sensory Evaluation
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Christopher

K-Wave has been popular for Indonesians in various forms of entertainment and culture including Korean Food from early 2000s. Kimchi has become one of their favourite dishes. Kimchi products can be easily found in the Indonesian market in numerous forms such as instant noodle seasoning. However, the innovation of kimchi flavor in the instant noodle seasoning is lacking, therefore, the idea of â…

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EP FT-013
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Effect of Chitosan-Gelatin Edible Film Incorporated with Kesum Leaves Extract…
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Edrick Theo

Beef has been a staple food for mankind and its consumption has been in an uptrend throughout the years as it is a common source of protein, while also containing a lot of polyunsaturated fats, high in water content, and other nutrients, all of which are the main cause of beef spoilage, namely, the breakdown of protein, lipid oxidation, and microbial infestation. To extend the shelf life of …

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BT 23-023
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Development of Chitosan Film Incorporated with Cubeb Essential Oil (Piper Cub…
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Ivana Gelasia Lamudji

The susceptibility of meat to quality and safety issues has brought numerous attempts to incorporate antioxidants and antimicrobial agents into the packaging to improve the shelf stability of meat. The study aims to develop chitosan film incorporated with Piper Cubeba essential oil (PCO) into chitosan film to improve the shelf life of beef shank cuts. 2% (w/v) chitosan films with 0-3% PCO we…

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FT 22- 007
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The Development of Vegan Italian Beef Sausage at PT Bellywell Sehat Makmur
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Theodore Manuel

PT Bellywell Sehat Makmur is a healthy food company that offers several range of products such as healthy catering, outlet food products, vegan products, as well as healthy FF (frozen food) products. The development of plant-based meat alternatives (PBMA) has grown intensively as it is also increasing in demand. Plant-based sausage is considered as an emulsion type of product and also is ex…

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FT 22-020