Indonesia is a country with variety of cultures, ranging from dance to cuisine and food variations. Cake one the unique variations include traditional cake. A custom-made cakes will make taste special, even though name same. Traditional are foods that part ancestral culture has been passed down generation explicitly in region or Indonesian society. Machine learning methods suitable for consiste...

Food intake choice and amount might change with stress. However, this has not been examined among Egyptian students. We examined students' stress levels, its correlation with their consumption of a range of food groups, and adherence to dietary guidelines. A cross sectional survey (N = 2810 undergraduates at 11 faculties at Assiut University, Egypt) assessed two composite food intake pattern sc...

Hemp, flax and canola seed cakes are byproducts of the plant oil extraction industry that have not received much attention in terms of their potential use for human food instead of animal feed. Thus, the bioactivity profiling of these oilseed cakes is of interest. For their effect-directed analysis, planar chromatography was combined with several (bio)assays, namely 2,2-diphenyl-1-picrylhydrazy...

This paper aims to identify the represented objects of olfactory experiences, i.e., what it is that olfactory experiences represent as being “smelly”. I argue that there are two types of olfactory experiences: attached smell experiences, in which smells are experienced as qualifying particular everyday objects, like roses, garbage bins, and cakes baking in the oven, and lone smell experiences, ...

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the...

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 °C. The acrylamide content in food could be influenced by many factors such as temperature, time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts...

Dewatered sludge cakes from bench scale anaerobic digesters operated at mesophilic temperatures and solids retention times (SRT) ranging from 10 days to 40 days were evaluated for their sulfur odor generation potential. Extracellular Polymeric Substances (EPS) extraction for digested sludge samples was also carried out. Static headspace sulfur gas analysis was successfully used to compare diffe...