The Experts below are selected from a list of 3804627 Experts worldwide ranked by ideXlab platform

Vergauwen David - One of the best experts on this subject based on the ideXlab platform.

  • Watermelons versus Melons: A Matter of Taste
    'Elsevier BV', 2019
    Co-Authors: Vergauwen David, De Smet Ive
    Abstract:

    As two of the most esteemed fruit veg-etables, watermelons and melons aredepicted in numerous paintings. Weput these, sometimes unusual, depic-tions into context. We also discuss thegenetic basis for the bitter taste of theirwild ancestors and for the intense redcolor of the watermelon flesh

De Smet Ive - One of the best experts on this subject based on the ideXlab platform.

  • Watermelons versus Melons: A Matter of Taste
    'Elsevier BV', 2019
    Co-Authors: Vergauwen David, De Smet Ive
    Abstract:

    As two of the most esteemed fruit veg-etables, watermelons and melons aredepicted in numerous paintings. Weput these, sometimes unusual, depic-tions into context. We also discuss thegenetic basis for the bitter taste of theirwild ancestors and for the intense redcolor of the watermelon flesh

Syahrul Syahrul - One of the best experts on this subject based on the ideXlab platform.

  • The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology
    'Indonesian Society Fisheries Product Processing', 2018
    Co-Authors: Syahrul Syahrul, Syarief Rizal, Hermanianto Joko, Nurtama Budi
    Abstract:

    Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy

Syarief Rizal - One of the best experts on this subject based on the ideXlab platform.

  • The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology
    'Indonesian Society Fisheries Product Processing', 2018
    Co-Authors: Syahrul Syahrul, Syarief Rizal, Hermanianto Joko, Nurtama Budi
    Abstract:

    Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy

Hermanianto Joko - One of the best experts on this subject based on the ideXlab platform.

  • The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology
    'Indonesian Society Fisheries Product Processing', 2018
    Co-Authors: Syahrul Syahrul, Syarief Rizal, Hermanianto Joko, Nurtama Budi
    Abstract:

    Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fishas raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color andtexture were affected by the condition of the frying process (including the percentage of coating materials,temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpithrough frying process optimization of deep fat frying using Design Expert 7.0® software with ResponseSurface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed thatthe response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tupi were significantlyinfluenced by the percentage of coating materials as well as frying temperature and time. The optimizationusing software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi withproperties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow redcolor, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy