Uji Daya Terima Aneka Frozen Food Berbahan Dasar Tempe sebagai Alternative PMT Balita

Indigenous mucuna tempe as functional food.

The aim of the present study was to obtain the nutritive and bioactive compounds of mucuna tempe and the consumer preference of its formulated snack. The tempe was made traditionally from mucuna prurience seeds using 'ragi tempe' as inoculants. Proximate, vitamin, mineral and dietary fibre analysis was done using the methods of the Association of Official Analytical Chemists, isoflavone was ana...

Tempe, a nutritious and healthy food from Indonesia.

Tempe is a fermented soy bean product originally made by Central Javanese people through fermentation with Rhizopus species. Although there is evidence of earlier fermentation of soy, tempe had appeared in the Central Javanese food pattern in the 1700s. Through its extensive use in main meals and snacks, it has led to people in the Jakarta prectinct having the highest known soy intake in the wo...

Bacterial Survival in Frozen Food

DIMITROFF, V. T. 1926 Spirochaetes in Baltimore market oysters. J. Bacteriol., 12, 135-177. DODGSON, R. W. 1928 Report on mussel purification. Minn. Agr. and Fisheries Invest. Ser. II, 10, 1-498. ELIOT, C. 1926 Bacterial flora of the market oyster. Am. J. Hyg., 6, 755-776. EYRE, J. W. H. 1923 Some notes on the bacteriology of the oyster (including description of two new species). J. Roy. Micros...

The British Frozen Food Federation

The UJI librarian robot

This paper describes the UJI Librarian Robot, a mobile manipulator that is able to autonomously locate a book in an ordinary library, and grasp it from a bookshelf, by using eye-in-hand stereo vision and force sensing. The robot is only provided with the book code, a library map and some knowledge about its logical structure and takes advantage of the spatio-temporal constraints and regularitie...