Search
Now showing items 21-30 of 187
Aufsatz
Development of deep-placement fertiliser applicator and modelling of loads arising in the process of its operation
(2023-12-28)
The article considers the method of minimum tillage, namely soil tillage, loosening the soil, and fertiliser application at a depth below the level of the main crop. This method allows you to minimize the number of operations used in the cultivation of row crops such as soybeans, wheat, and others. The research in the area of soil tillage, namely the mathematical calculation and static analysis performed with the CAD system, revealed the loads that appear directly in the places where the soil deepener is attached to ...
Aufsatz
The potential of mangrove as a food source in Riau
(2023-12-28)
Mangrove fruit has been utilized as a food by people in several regions in Indonesia, especially as traditional food. Information about the potential and benefits of mangrove fruit is still limited. There is not much information regarding physico-chemical properties of mangrove fruit as a potential food source. This study aims to gather and review various scientific information related to the potential of mangrove fruit and its use as foodstuff. This information can be used as a basis to conduct further research ...
Aufsatz
Using Moringa Oleifera Seed Cake and Compost as Organic Soil Amendments for Sustainable Agriculture in Valencia Orange Orchard
(2021-09-24)
This work was conducted during two consecutive seasons of 2016/2017 and 2017/2018 at the Experimental Research Station of National Research Centre at Nubaria, El Behiera governorate, Egypt. Twelve year old Valencia orange trees (Citrus sinensis L. Osbeck) budded on Volkamer lemon rootstock, grown in sandy soil under drip irrigation system as plant materials to study the effect of six organic soil amendment treatments on soil hydrophysical properties, soil water retention, soil water movement, plant nutrient contents, ...
Aufsatz
Food Enhancers Usage in Home Food Preparation among the Young Working Women in Malaysia: A Qualitative Study
(2021-11-29)
This paper explores the usage of food enhancers in food preparation among young working women in Malaysia. In this qualitative study, the study informants were drafted using purposive snowball strategy to take part in a semi-structured interview. The data were recorded and analysed accordingly to the research aims. Majority of the informants claimed that they used food enhancer to enhance the flavour and taste of the food while reducing cooking time, minimise preparation processes and time spent in the kitchen. As ...
Aufsatz
Determination of fat, salt and sodium contents of selected fast food items available for sale in Colombo city, Sri Lanka: An approach to colour coding of fast foods
(2021-11-29)
Fast food has become a popular trend among Sri Lankan consumers. However, the nutritional facts of these food items that aid consumer awareness are scantly found in Sri Lanka. This study aimed to examine fat, salt and sodium contents of selected fast food types sold in Colombo city. A questionnaire-based survey was conducted to identify the fast food consumption patterns of the target population. Fat, salt and sodium contents of highly preferred fast food types selected based on the survey, namely; Chinese fish roll ...
Aufsatz
Food rescue and donation in socioenvironmental policies on tackling food loss and waste: a systematic review
(2021-12-20)
In recent years, there has been an increasing concern among governments about food loss and waste – FL&W and, in this context, the food rescue and donation – FR&D has emerged in the scenario of socioenvironmental policies as a strategic factor for FL&W reduction. Despite FR&D have potential to establish a “win-win” arrangement between the spheres of waste management and demands of food security, it still has been perceived as a less attractive alternative than forwarding the surplus food to the waste treatment system. ...
Aufsatz
Decontamination of Pineapple (Ananas comosus) juice using Ozone as a Non-thermal Sterilization method
(2021-12-15)
Ozone is a non thermal preservation technology used for enhancing shelf life and the safety of the food products. The objective of this study was to evaluate the effect of gaseous ozone on microbial decontamination and on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds and total antioxidant activity of Pineapple juice. Ozone treatments were applied for Pineapple juice at 4 different exposure times as 15 mins, 30 mins, 45 mins and 60 mins at 250C and ...
Aufsatz
Optimization on the manufacturing process of fried instant corn noodle using response surface methodology
(2023-07-31)
Instant corn noodles can be manufactured using the air drying and frying process. The objective of this study was to determine the optimum process parameters and emulsifier concentration to produce instant corn noodles from 100% corn flour with relatively good quality characteristics using a cooking-forming single screw extruder. This study consisted of two stages, namely the determination of corn noodles with the fastest cooking time using emulsifier concentrations of 0, 0.5, 1, and 1.5% from the weight of corn ...
Aufsatz
Traditional Seafood Product Purchase Through E-Commerce: The Impact of Perceived Risk and Benefit to Consumers’ Intention to Buy
(2023-07-31)
Traditional seafood products in Indonesia are also very diverse, influenced by ethnicity and eating habits. However, the problem is the low level of consumption of seafood products in Indonesia. There is a limited number of traditional seafood products have entered the e-commerce due to the lack of knowledge about consumer demand. To boost the purchase of traditional seafood product, consumers’ perception need to be explored as it plays prominent role in a successful food product. The aims of this research are to ...
Aufsatz
Analysis of Food Consumption Patterns as a Step for Mapping Future Food Needs Based on the Potential of Local Food
(2023-07-31)
Muara Gembong Village, in Bekasi Regency, West Java is an area that has a variety of potential local food ingredients that can improve the welfare of the surrounding community. It is necessary to map the consumption and use of local food ingredients in the area so that it can be identified the type of food that needs to be developed as a strategy to improve food security in Muara Gembong village. One way to identify this is by analyzing the community's food consumption patterns. This study aims to analyze food ...