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Aufsatz
The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom
(2023-09-10)
The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI ...
Aufsatz
Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
(2023-08-29)
Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90ºC, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the oyster mushroom rendang ...
Aufsatz
Typology of smallholder’s pig production systems in South Kivu, Democratic Republic of Congo: Challenges and opportunities
(2020-06-30)
Pig farming plays an important role in farmers’ livelihoods in many tropical countries. It contributes to food security of the poorest as well as the development of rural economy through multiplier effects. In the South Kivu province, pig farms are almost exclusively owned by smallholders. A few studies have attempted to describe thoroughly pig farming systems in this province. This study was undertaken to characterise pig production systems, in order to better understand their current situation, namely constraints ...
Aufsatz
The potency of robusta coffee pulp as a vinegar product
(2023-11-30)
Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyse the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists ...
Aufsatz
Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
(2023-08-29)
The incorporation of insects in everyday foods is a developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP ...
Zeitschrift
Vol. 11 No. 4 (2023)
(Specialized Partnerships in Sustainable Food Systems and Food Sovereignty, Faculty of Organic Agricultural Sciences, the University of Kassel, Germany and the Federation of German Scientists (VDW), 2023-11-30)
Working paper
Marktstudie zu regionalen Bio-Lebensmitteln in Hessen
(2022)
Die vorliegende Studie gibt einen ersten Einblick in die aktuelle Situation der landwirtschaftlichen Öko-Erzeugung, der Verarbeitung und des Handels ökologischer Lebensmittel in Hessen. Am Beispiel von ausgewählten Wertschöpfungsketten (WSK) wird untersucht, welche Schwächen und Stärken und welche Herausforderungen für regionale Produktion, Verarbeitung und Handel von ökologischen Lebensmitteln bestehen. Ziel der Studie ist es, die aktuelle Situation darzustellen, Schwachstellen zu identifizieren und Ansatzpunkte zu ...
Aufsatz
Partial purification of tannase enzyme produced by Bacillus licheniformis isolated from local soils
(2023-12-28)
Tannase is an enzyme that causes hydrolysis of a group of tannins (gallo-tannins) to gallic acid and glucose. This enzyme is of importance due to its numerous applications in many fields, such as in the food industry by enhancing tea and coffee flavour and improving the quality of fruit juices rich in tannins. Gallic acid is applied in the drug industry, and production of antioxidants is used in the oil industry. In this study, Tannase was produced by locally isolated Bacillus licheniformis using spent tea as substrate ...
Aufsatz
Who Plays the Role? Is it Millennial Farmers? A Case Study in Pagelaran District, Malang Regency, Indonesia
(2023-12-28)
The Ministry of Agriculture is initiating the birth of millennial farmers as an alternative to accelerate farmer regeneration, including through the Youth Entrepreneurship and Employment Support Services Programme (YESS Programme). After seeing the background of youth unemployment, one of the issues that can be identified in the stakeholder analysis of the YESS program is the effectiveness of the program in addressing youth unemployment. Research related to stakeholder role analysis has been widely used for various ...
Aufsatz
Association between metabolic and immunological changes during the transition period of dual-purpose cows in the Veracruz tropic, Mexico
(2023-12-30)
The objective of this study was to identify changes and associations in body condition score (BCS), serum glucose and β-hydroxybutyrate (BHB) concentrations, and white blood cell populations in dual-purpose cows during the transition period in the Veracruz tropic. BCS was evaluated and blood samples were taken weekly to determine white blood cell populations, serum glucose and BHB concentrations of 30 multiparous dual-cows (Bos taurus × Bos indicus) from 3 weeks before the expected date of calving to 3 weeks postpartum. ...