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Journal articles on the topic 'Taro paste'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

Novidahlia, Noli, Lia Amalia, and Brida Januarisca. "FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L)." JURNAL PERTANIAN 9, no. 1 (2018): 1. http://dx.doi.org/10.30997/jp.v9i1.1149.

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Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with

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Feifei, Shang, Kryzhska Tetiana, and Duan Zhenhua. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages." Technology audit and production reserves 3, no. 3(65) (2022): 36–42. https://doi.org/10.15587/2706-5448.2022.260198.

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<em>Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. </em><em>Thus, </em><em>the research object is duck sausage with taro paste.</em> <em>This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe an

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Shang, Feifei, Tetiana Kryzhska, and Zhenhua Duan. "Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages." Technology audit and production reserves 3, no. 3(65) (2022): 36–42. http://dx.doi.org/10.15587/2706-5448.2022.260198.

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Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics o

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Kryzhska, Tanya, and Fei Fei Shang. "Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage." EUREKA: Life Sciences, no. 6 (November 28, 2022): 52–59. https://doi.org/10.21303/2504-5695.2022.002694.

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The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, a

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Kryzhska, Tanya, and Fei Fei Shang. "Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage." EUREKA: Life Sciences, no. 6 (November 28, 2022): 52–59. http://dx.doi.org/10.21303/2504-5695.2022.002694.

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The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, a

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6

Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Application of Pigment Dye and Resist Printing Paste from Flour of Wild Taro (Colocasia esculenta (L.) Schott) for Printing of Silk Fabric." Advanced Materials Research 1030-1032 (September 2014): 410–13. http://dx.doi.org/10.4028/www.scientific.net/amr.1030-1032.410.

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The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia esculenta (L.) Schott) and using pigment as dyestuffs. The optimal ratio of colour resistant materials from flour of giant taro were compose of 19% wild taro corm, 30% water, 34% sodium chloride, 13% calcium hydroxide, and 3% vegetable oil. The fixation of printing by using hot air at 110 °C for 3 minutes can resist dyestuffs and also easy to remove the flour of giant taro. The pattern at resist printing area of fabrics shows sharpness and whiteness. The colour

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MONGKHOLRATTANASIT, RATTANAPHOL, CHAROON KLAICHOI, and NATTADON RUNGRUANGKITKRAI. "REACTIVE DYE PRINTING ON COTTON FABRIC USING MODIFIED STARCH OF WILD TARO CORMS AS A NEW THICKENING AGENT." Cellulose Chemistry and Technology 55, no. 9-10 (2021): 1119–29. http://dx.doi.org/10.35812/cellulosechemtechnol.2021.55.96.

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This study investigated the use of a thickening agent derived from modified starch of wild taro corms in the screen printing of cotton fabric using reactive dye. The best conditions for developing the print paste and steaming time in order to obtain maximum color yield were established. The results revealed impressive color fastness properties in the printed samples; although, the printed fabric possessed slightly lesser tensile and tear strength, in comparison with the unprinted fabric. The printed fabric also exhibited increased bending stiffness properties. Largely, this study reveals that

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Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Silk Fabric Painted with Natural Dye from Acacia catechu Willd - By Using Flour of Wild Taro (Colocasia esculenta (L.) Schott) as Resist Printing Paste." Advanced Materials Research 1030-1032 (September 2014): 434–37. http://dx.doi.org/10.4028/www.scientific.net/amr.1030-1032.434.

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The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia Esculenta (L.) Schott) and using acacia catechu willd. as natural dye by batik technique. The optimal ratio of colour resistant materials from flour of wild taro were compose of 20% flour of wild taro corm, 36% water, 30% sodium chloride, 10% calcium hydroxide, and 4% vegetable oil. The fixation of painted samples by using hot air at 120 °C for 3 minutes can resist dyestuffs and also easy to remove the flour of wild taro. The pattern at resist printing area of f

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Sofyan, Aan, and Naziela Eldiana Husna AZ. "Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.)." Jurnal Gizi 8, no. 2 (2019): 95. http://dx.doi.org/10.26714/jg.8.2.2019.95-105.

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Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed for basic ingredients of flakes. The combination of taro and spinach is expected to be an alternative diversification of flakes products that can be a source of Fe and can be accepted by panelists. The purpose of this study is to analyze the levels of Fe in taro flakes products with spinach substitution. The study was conducted by making variations oftaro-base

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Vulla, Kelvin E., and Francis P. Mmanda. "Optimizing Oxalate Reduction in Taro Leaves (Colocasia esculenta (L.) through Soaking and Drying Techniques for Inclusion in a Farmed Fish Feed." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 302–10. https://doi.org/10.9734/ejnfs/2025/v17i51726.

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The utilization of Taro leaves as fish feed is hampered by high levels of oxalates. An investigative study was carried out to assess the efficacy of soaking and drying method on oxalate content reduction in taro leaves. During this study, the taro (Colocasia esculenta) leaves samples were collected along the river bank and washed before transported to laboratory for further processing and analysis. The leaves samples subjected to different processing method (soaking and drying) were crushed or grinded into a fine paste or powder using pestle and mortar to obtain extract for oxalate analysis, r

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Njintang, Y. N., C. M. F. Mbofung, G. K. Moates, et al. "Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)." Journal of Food Engineering 82, no. 2 (2007): 114–20. http://dx.doi.org/10.1016/j.jfoodeng.2006.12.023.

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12

Cahdian, Rusi, Elida Elida, and Wiwik Gusnita. "PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT KUE SUS." JURNAL PENDIDIKAN DAN KELUARGA 9, no. 2 (2018): 83. http://dx.doi.org/10.24036/jpk/vol9-iss2/81.

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The purpose of this study was to analyze the effect of substitution of taro flour as much 25%, 50% and 75% on quality choux paste covers volume, shape, color, smell, texture and taste. The type of this research was pure experiments (true experiment) with completely randomized design method. Data tipe that is primary data sourced from 30 semi trained panelists by replying the organoleptic test format. Analyze data using ANAVA, if Fcount > Ftable then proceed with Duncan test. The results showed that there was a significant effect on quality volume, shape, color, smell, and taste, and there w

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13

Njintang, N. Y., M. L. Parker, G. K. Moates, et al. "Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety." Journal of Food Engineering 87, no. 2 (2008): 172–80. http://dx.doi.org/10.1016/j.jfoodeng.2007.11.033.

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14

Bevacqua, Robert F. "526 Hawaiian Islands Horticulture: A Prehistoric Perspective." HortScience 35, no. 3 (2000): 485F—486. http://dx.doi.org/10.21273/hortsci.35.3.485f.

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The introduction of horticulture to the Hawaiian Islands by Polynesian voyagers in AD 300 represents the culmination of eastward voyages of discovery by navigators whose origins were in southeastern Asia and who dispersed an important assemblage of horticultural crops through the Pacific islands. Archaeological, botanical, and linguistic evidence has been used to establish that these voyagers, using double-hulled sailing canoes, transported 27 horticultural plants with them in their voyage of discovery of the Hawaiian Islands. This assemblage included banana, coconut palm, sweetpotato, yam, br

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15

Lai, Hsi-Mei, Shih-Tong Jeng, and Cheng-Yi Lii. "17O NMR and DSC for Studying Quality of Taro Paste as Affected by Processing and Storage." LWT - Food Science and Technology 31, no. 1 (1998): 57–63. http://dx.doi.org/10.1006/fstl.1997.0295.

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16

Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Printing of Silk Fabric with Reactive Dye Using Flour of Wild Taro Corm as a Resist Printing Paste." Materials Science Forum 857 (May 2016): 503–6. http://dx.doi.org/10.4028/www.scientific.net/msf.857.503.

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The present study was undertaken to use flour of wild taro (ColocasiaEsculenta (L.) Schott) as a resist printing paste for silk fabric and using reactive dye as a dyestuffs. The K/S values, whiteness index and sharpness of printed silk fabric were studied. The washing, water, perspiration, light and rubbing fastness of the printed fabric was also evaluated. From the present work it can be concluded that the pattern at resist printing area of silk fabrics show sharpness and whiteness. Colour fastness to water and perspiration were ranging between poor to fair level. Printed fabric exhibited fai

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Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Batik on Cotton Fabric Using Pigment Dyes." Applied Mechanics and Materials 848 (July 2016): 154–57. http://dx.doi.org/10.4028/www.scientific.net/amm.848.154.

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The purpose of this research was undertaken to use flour of wild taro corm (ColocasiaEsculenta (L.) Schott) as a resist paste for batik on cotton fabric and using dye solution from pigment dyestuffs. Colour value, K/S values, sharpness of cotton batik fabric were evaluated. The washing and rubbing fastness of the batik fabric was also evaluated. From the result of experiment it can be concluded that the pattern at resist area of cotton batik fabrics show sharpness. Colour fastness to washing and rubbing were ranging between good to very good level. Pigment dye solution can be painted on cotton

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Njintang, Y. Nicolas, Regis Kesteloot, Guillaume Blancher, Aboubakar, Joel Scher, and Carl M. F. Mbofung. "Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth." Journal of Food Engineering 86, no. 3 (2008): 349–57. http://dx.doi.org/10.1016/j.jfoodeng.2007.10.011.

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19

Njintang, Y. N., C. M. F. Mbofung, G. K. Moates, et al. "Corrigendum to “Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)” [J. Food Eng. 82 (2007) 114–120]." Journal of Food Engineering 84, no. 1 (2008): 179. http://dx.doi.org/10.1016/j.jfoodeng.2007.05.002.

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20

Ryssie, Miantoko Zébita Gedellevie, Elenga Michel, Lebonguy Augustin Aimé, Moulengo Massamba Stève, and Mananga Vital. "Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo." European Journal of Nutrition & Food Safety 15, no. 11 (2023): 63–75. http://dx.doi.org/10.9734/ejnfs/2023/v15i111356.

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This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directiv

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Wu, Weibin, Chongyang Han, Rongxuan Liang, et al. "Fabrication and Performance of Graphene Flexible Pressure Sensor with Micro/Nano Structure." Sensors 21, no. 21 (2021): 7022. http://dx.doi.org/10.3390/s21217022.

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Laser-induced graphene (LIG) has been widely used in flexible sensors due to its excellent mechanical properties and high conductivity. In this paper, a flexible pressure sensor prepared by bionic micro/nanostructure design and LIG mass fraction regulation is reported. First, prepared LIG and conductive carbon paste (CCP) solutions were mixed to obtain a conductive polymer. After the taro leaf structure was etched on the surface of the aluminum alloy plate by Nd:YAG laser processing, the conductive polymer was evenly coated on the template. Pressure sensors were packaged with a stencil transfe

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Kutsiyah, Orcid Farahdilla, Moh Zali, and Ummu Kulsum. "LOCAL RESOURCE-BASED POTENCIES IN PAMEKASAN REGENCY WITH ONE VILLAGE ONE PRODUCT APPROACH." Jurnal REP (Riset Ekonomi Pembangunan) 6, no. 1 (2021): 85–109. http://dx.doi.org/10.31002/rep.v6i1.3613.

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This article describes the potential of the Pamekasan Regency area by promoting local-based resources (endogenous development). The method applied: literature search, calculation of Location Quotient, observation and Focus group discussion. The results showed, the potential of the northern region: cattle, shallots, fish processing, tobacco, sonok beef cultural tourism destinations, biopharmaca, cayenne pepper, vegetables, coconut, furniture, bamboo, siwalan, buju’ bersila bersiti tourism, catfish, tembang fish, shrimp paste. Southern region: salt, batik, tobacco, rice, anchovy, vanname shrimp,

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Njintang, N. Y., C. M. F. Mbofung, and R. Kesteloot. "Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour." Journal of Food Engineering 81, no. 1 (2007): 250–56. http://dx.doi.org/10.1016/j.jfoodeng.2006.11.007.

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Sabila Arsyistawa, Hadana, Nur Aini, and Retno Setyowati. "Effects of Modified Taro Flour by Heat Moisture Treatment Substitution on Dietary Fiber, Glycemic Index, and Elongation of Pasta." BIO Web of Conferences 158 (2025): 04003. https://doi.org/10.1051/bioconf/202515804003.

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Tubers are a high-carbohydrate local food commodity with great potential to be turned into flour and processed into various food products, such as pasta. One type of tuber that can produce functional pasta products is taro. Taro has a high fiber content and a low glycemic index, making it safer for individuals with Diabetes Mellitus (DM) compared to commercial pasta available in the market. However, taro flour needs to be physically modified using the Heat Moisture Treatment (HMT) technique to improve its characteristics and enhance its functional value. HMT can reduce swelling power and solub

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Dong, Lianger, and Yong Li. "Survival During Simulated Digestion, Bacteriocin Production, and Bile Salt Hydrolase Activities of Lactic Acid Bacteria in Poi, a Fermented Hawaiian Food." Current Developments in Nutrition 6, Supplement_1 (2022): 1006. http://dx.doi.org/10.1093/cdn/nzac069.011.

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Abstract Objectives Poi, a paste from pounded, cooked taro corms, is culturally significant in Hawaii. This study aimed to investigate the probiotic properties of lactic acid bacteria (LAB) in poi. Methods Naturally fermented poi was subjected to simulated oral, gastric, and intestinal digestions in vitro. The LAB count of poi after each digestion step was determined. After in vitro digestion, ten LAB colonies were randomly isolated. Poi from three different batches were tested independently. Thirty LAB isolates were differentiated using RAPD-PCR with M13, P4, and P7 primers. Strains with uniq

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Sonia, Sonia, Elisa Julianti, and Ridwansyah Ridwansyah. "The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids." Indonesian Food and Nutrition Progress 16, no. 1 (2020): 27. http://dx.doi.org/10.22146/ifnp.45681.

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A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were

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Campos, Brunna Vilarinho Pereira, and Eveline Lopes Almeida. "Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties." Research, Society and Development 10, no. 1 (2021): e52710111454. http://dx.doi.org/10.33448/rsd-v10i1.11454.

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Taro (Colocasia esculenta), like any tuber, lacks the proteins that form the gluten network, making it a possible source of carbohydrates in the production of gluten-free products. This study aimed to enable the production of gluten-free pasta elaborated with taro flour. To help with the pasta structure, egg white was used as a protein source, and the transglutaminase enzyme was used as a processing aid. Pasta was produced with varying the contents of egg white powder (5 to 50% replacement in flour) and transglutaminase (0.005 to 0.05% flour base) according to a complete 2² factorial design co

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28

Ng, Janilin. "Production and Evaluation of Cocucynne Fettuccine Pasta." Psychology and Education: A Multidisciplinary Journal 22, no. 4 (2024): 435–46. https://doi.org/10.5281/zenodo.12778492.

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This study aimed to produce COCUCYNNE Fettuccine Pasta and analyze its physicochemical contents, acceptability, and marketability level during the school year of 2023- 2024 at Barangay Tumana, Marikina City. Experimental method of research was used, utilizing survey questionnaire as the data gathering instrument which involved 30 pasta lovers, 30 pasta sellers, and 30 pasta makers as respondents. This study also used the 9 - point Hedonic rating scale for the acceptability and 5-point Likert scale for the marketability of the product. The data revealed that Hundred-gram of produced COCUCYNNE F

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Chong, Melissa, Gina Mazzitelli, and Rosa Quintero. "Efecto de los métodos de cocción por fritura en las propiedades fisicoquímicas y sensoriales de chips de taro (Colocasia esculenta)." I+D Tecnológico 15, no. 1 (2019): 30–37. http://dx.doi.org/10.33412/idt.v15.1.2095.

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Taro (Colocasia esculenta) es un tubérculo comestible cultivados en regiones tropicales y subtropicales del mundo, incluyendoÁfrica, Asia, Hawái, América Central, América del Sur, el Caribe y México. En este estudio se elaboraron chips de taro mediante dos métodos decocción, freído convencional y freído con aire forzado. El objetivo de este trabajo fue determinar el efecto de ambos métodos sobre las característicasfisicoquímicas y sensoriales de los chips elaborados. Al producto obtenido se realizaron pruebas de humedad, ceniza, lípido, proteínas, fibras yevaluación sensorial, además se determ

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Colombo, João Nacir, Mário Puiatti, Jaime Barros da Silva Filho, Janiele Cássia Barbosa Vieira, and Geovani do Carmo Copati da Silva. "Viabilidade agroeconômica do consórcio de taro (Colocasia esculenta L.) e pepino em função do arranjo de plantas." Revista Ceres 65, no. 1 (2018): 56–64. http://dx.doi.org/10.1590/0034-737x201865010008.

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RESUMO A cultura do taro (Colocasia esculenta L.), cultivar Japonês, é bastante interessante para o cultivo consorciado, porque apresenta ciclo longo e rusticidade, em relação a fatores ambientais e biológicos adversos. Objetivou-se, com este trabalho, avaliar a viabilidade agronômica e a rentabilidade econômica do consórcio taro e pepino. O experimento foi conduzido a campo, de outubro de 2012 a junho de 2013. Constou de sete tratamentos, sendo o pepino, em três deles, cultivado na forma de consórcio com o taro, com 1 planta a cada 30 cm; 2 plantas a cada 60 cm, opostas entre si e opostas alt

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Soto, Balderas Ruth Sarai. "La magna obra "Paseo 5 de Febrero" en Querétaro." Albores. Revista de Ciencias Políticas y Sociales Vol.3, No. 4 (2024): 140–46. https://doi.org/10.5281/zenodo.10573689.

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El trabajo actual es el resultado de la materia de Fotodocumental impartida dentro de la Licenciatura de Comunicación y Periodismo en la Facultad de Ciencias Políticas y Sociales de la Universidad Autónoma de Querétaro. Estas fotografías son una parte del trabajo fotográfico titulado “Gente cansada; gran ciudad”, las cuáles fueron tomadas entre agosto y noviembre del año 2023 en la ciudad de Santiago de Querétaro.

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ROSARLO, MARIA, ARNAUD VINAS, and KLAUS LORENZ. "PASTA PRODUCTS CONTAINING TARO (COLOCASIA ESCULENTA L. SCHOTT) and CHAYA (CNIDOSCOLUS CHAVAMANSA L. MCVAUGH)." Journal of Food Processing and Preservation 23, no. 1 (1999): 1–20. http://dx.doi.org/10.1111/j.1745-4549.1999.tb00366.x.

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Rozas Flores, Alan Errol. "AUDITORÍA Y MECANISMOS ANTICORRUPCIÓN (SEGUNDA PARTE)." Quipukamayoc 11, no. 22 (2014): 91. http://dx.doi.org/10.15381/quipu.v11i22.5478.

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En este capítulo planteamos como objetivo de un auditor el señalar una serie de procedimientos que le brinden la posibilidad de contar con herramientas técnicas, a fin de cumplir con éxito su cometido. Para un mejor encendimiento de la metodología, se parte del hecho de realizar una auditoría integral y no de aplicación de un sistema de control en particular. El auditor integral deberá, por lo tamo, conocer las implicancias del medio a fin de evitar el sesgo. Es de suma importancia para el proceso de auditoría, el previo conocimiento de la entidad auditada, con la finalidad de encender el cont

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Rahardjo, Sekti, Aminudin, Saleha, Tatik Sriwulandari, and Nisa Rahmaniyah Utami. "Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)." JURNAL AGROINDUSTRI HALAL 10, no. 2 (2024): 220–30. http://dx.doi.org/10.30997/jah.v10i2.10591.

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We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken

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Napitupulu, Robert, Parulian Silalahi, Yuli Darta, et al. "PENERAPAN TEKNOLOGI TEPAT GUNA UNTUK MENINGKATKAN KAPASITAS PRODUKSI ROKOK NON NIKOTIN PADA UKM PASTI SUKSES." Jurnal Pengabdian Masyarakat Polmanbabel 5, no. 01 (2025): 45–51. https://doi.org/10.33504/dulang.v5i01.423.

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The aim of this service is to implement appropriate technology innovation to enhance the production capacity of non-nicotine cigarettes from taro leaves at UKM PASTI SUKSES in Bangka Regency. By integrating concepts of organizational design, innovation management, and marketing strategy, this service aims to address challenges in production, business management, and marketing faced by the partner. Through intensive training, development of a solid business plan, and deep understanding of consumer behavior and market trends, it is expected to improve production efficiency, access to financial r

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Nava Hernández, Marisol. "microrrelatos de Francisco Tario." Poligramas, no. 56 (May 27, 2023): e2712517. http://dx.doi.org/10.25100/poligramas.v0i56.12517.

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“Música de cabaret” está conformado por 43 microrrelatos que su autor, Francisco Tario (1911-1977), incorpora a Tapioca Inn. Mansión para fantasmas (1952). Con base en la propuesta de David Roas, analizamos los rasgos discursivos, formales y temáticos de estos microrrelatos con un objetivo: demostrar el trabajo consciente y articulado por parte de nuestro autor, en tanto muestran características de un óptimo microrrelato, es decir, exponen una estructura narrativa microficcional. Aunado a este objetivo, pretendemos evidenciar que estos microrrelatos compendian la poética tariana, en su predile

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Ouellet, François. "Qu'est-ce qui passe ici si tard? ou La libération d'Angéline de Montbrun." Quebec Studies 46 (October 2008): 87–102. http://dx.doi.org/10.3828/qs.46.1.87.

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Gondim, Ancélio Ricardo de O., Mário Puiatti, Paulo R. Cecon, and Fernando L. Finger. "Crescimento, partição de fotoassimilados e produção de rizomas em taro cultivado sob sombreamento artificial." Horticultura Brasileira 25, no. 3 (2007): 418–28. http://dx.doi.org/10.1590/s0102-05362007000300019.

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O cultivo associado é uma alternativa para culturas de ciclo longo e propriedades com limitação de área. Todavia, para o estabelecimento de associações, há necessidade de conhecer a tolerância das espécies ao sombreamento. O trabalho objetivou avaliar o crescimento de parte aérea, partição de fotoassimilados e produção de rizomas em plantas de taro 'Japonês' cultivadas sob intensidades e períodos de sombreamento artificial. Utilizou-se o delineamento de blocos ao acaso, com 13 tratamentos e quatro repetições. Os tratamentos foram constituídos de quatro intensidades de sombreamento (controle =

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Aceves, Martínez Malinka Enya. "Sincronía cultural: K-pop, un estilo de vida para jóvenes queretanos." Albores. Revista de Ciencias Políticas y Sociales Vol.3, No. 4 (2024): 147–52. https://doi.org/10.5281/zenodo.10573999.

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El presente trabajo se elaboró en el curso de la materia Fotografía Documental, impartida por el profesor Carlos Alberto Rode Villa en la Facultad de Ciencias Políticas y Sociales de la Universidad Autónoma de Querétaro, en el segundo semestre de 2023. Las fotografías pertenecen al fotoensayo “El mundo del K-pop: entre rutinas y pasiones juveniles”, el cual formó parte de la exposición colectiva “De chile, mole y pozole”, en el centro de la ciudad.

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Zébita Gedellevie Ryssie, Miantoko, Elenga Michel, and Moulengo Massamba Stève. "Organoleptic Profile of <i>Mbala-pinda</i> Formulated with Cassava, Corn, Taro and Peanut Pastes." American Journal of Food and Nutrition 13, no. 2 (2025): 56–61. https://doi.org/10.12691/ajfn-13-2-1.

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41

Loud, G. A. "The monastic economy in the principality of Salerno during the eleventh and twelfth centuries." Papers of the British School at Rome 71 (November 2003): 141–79. http://dx.doi.org/10.1017/s0068246200002427.

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L'ECONOMIA MONASTICA NEL PRINCIPATO DI SALERNO DURANTE L'XI E IL XII SECOLOQuesto studio esamina il ruolo dei monasteri come proprietari nel principato di Salerno, durante l'XI e XII secolo, con particolare riferimento alla Badia della S. Trinità di Cava posta a confronto con altri edifici monastici, sulla base dell'analisi di documenti inediti dell'archivio di Cava, che contiene più di 3500 pergamene del XII secolo. Dopo una breve discussione sulle fondazioni di monasteri nel principato intorno all'anno Mille, e sullo sviluppo della proprietà della Badia di Cava e dei suoi privilegi, concessi

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Erjavec Škerget, Alenka. "Neinvazivna prenatalna genetska diagnostika – prednosti, pasti in priložnosti sodobne tehnologije." Pomurska obzorja 4, no. 7 (2022): 23–27. http://dx.doi.org/10.18690/pomurska-obzorja.4.7.23-27.2017.

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Prenatalna ali predrojstvena genetska diagnostika (PGD) je pred kratkim predvsem na račun sodobne tehnologije doprinesla številne prednosti in olajšave pri odkrivanju določenih genetskih napak. Tako je dandanes na prostem trgu že vsakemu potrošniku dostopna novejša, popolnoma validirana genetska tehnologija, ki omogoča analizo genoma nerojenega otroka iz materine krvi (neinvazivna prenatalna genetska diagnostika - NPGD). Tehnologija je osnovana na sekveniranju t.i. cell-free DNA (zunajcelične DNA) fetusa, ki v času nosečnosti kroži v materinem krvnem obtoku. NPGD je bila razvita z namenom čim

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Oliveira, Fabio Luiz de, Adelson Paulo Araújo, and Jose Guilherme M. Guerra. "Crescimento e acumulação de nutrientes em plantas de taro sob níveis de sombreamento artificial." Horticultura Brasileira 29, no. 3 (2011): 292–98. http://dx.doi.org/10.1590/s0102-05362011000300006.

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Foi conduzido um experimento em vasos com solo com o objetivo de avaliar o crescimento e acumulação de nutrientes de plantas de taro (Colacasia esculenta) sob níveis de sombreamento artificial. O experimento foi constituído de quatro níveis de sombreamento (0, 25, 50 e 75% de restrição de luz) e nove coletas mensais, no delineamento de blocos casualizados em esquema de parcelas subdivididas, com quatro repetições. Os níveis de sombreamento foram obtidos com uso de armações galvanizadas revestidas de sombrite. A restrição de luz não modificou a biomassa total das plantas, todavia sob 50 e 75% d

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Fentress, Elizabeth, Teresa Clay, Michelle Hobart, and Matilda Webb. "Late Roman and medieval Cosa I: the arx and the structure near the Eastern Height." Papers of the British School at Rome 59 (November 1991): 197–230. http://dx.doi.org/10.1017/s0068246200009715.

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COSA TARDO ROMANO E MEDIEVALE I: L'ARCE E LA STRUTTURA NELLA PARTE NORD-ORIENTALE DELLA CITTAL'obiettivo degli scavi è di ricontrollare e datare l'insediamento post-romano a Cosa alla luce dei recenti studi sulla ceramica tardo-romana e medievale. Due aree sono state esplorate sull'Arce: la prima a nord della porta principale e la seconda a ovest del tempio D. Infine, una torre posta al di sopra delle mura romane nella parte nord-orientale dell città è stata parzialmente messa in luce.Sull'Arce si può ricostruire un'occupazione di epoca Bizantina: l'insieme comprendeva quartieri di abitazione

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Pereira, Francisco Hevilásio F., Mário Puiatti, Glauco V. Miranda, Derly J. H. da Silva, and Fernando L. Finger. "Divergência genética entre acessos de taro utilizando caracteres morfo-qualitativos de inflorescência." Horticultura Brasileira 21, no. 3 (2003): 520–24. http://dx.doi.org/10.1590/s0102-05362003000300022.

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Avaliou-se a divergência genética de acessos de taro pertencentes ao Banco de Germoplasma de Hortaliças da UFV por meio dos caracteres morfo-qualitativos de inflorescências. O experimento foi conduzido a campo em Viçosa, de setembro/2000 a julho/2001. Utilizou-se o delineamento experimental de blocos casualizados, com cinco repetições e 36 tratamentos (clones), dos quais apenas 11 acessos (BGH 5920, BGH 5926, BGH 5927, BGH 6087, BGH 6089, BGH 6091, BGH 6093, BGH 6094, BGH 6136, BGH 6306 e BGH 6606) apresentaram florescimento espontâneo, passíveis de serem avaliados. A proporção entre o apêndic

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Cardillo, Angelo. "Museo, De l’amor di Leandro et di Hero Volgarizzamento dal greco di Pietro Angèli Bargeo." Forum Italicum: A Journal of Italian Studies 52, no. 3 (2018): 859–92. http://dx.doi.org/10.1177/0014585818781831.

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L’articolo presenta il volgarizzamento cinquecentesco inedito dell’epillio di Museo ad opera di Pietro Angèli Bargeo, tradotto in un Manoscritto della Biblioteca Panizzi di Reggio Emilia risalente alla seconda metà del XVI secolo; presenta, inoltre, un excursus sulla circolazione latina e volgare del testo greco fino alla fine del Cinquecento. La traduzione è parte della feconda attività del Bargèo di divulgatore di testi classici ed ulteriore conferma dell’interesse che autori coevi, Bernardo Tasso, Giovanni Falgano e Bernardino Baldi, hanno mostrato nei confronti di Museo e della lirica amor

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Coarelli, Filippo. "Munigua, Praeneste e Tibur i modelli laziali di un municipio della Baetica." Lucentum, no. 6 (December 15, 1987): 91. http://dx.doi.org/10.14198/lvcentvm1987.6.06.

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Il santuario a terrazze di Munigua, scavato a partire dal 1957 dall'Istituto Archeologico Germanico, costituisce un'eccezionale ripresa, in età imperiale (tardo-flavia) di modelli architettonici sviluppatisi nel Lazio in età tardo-repubblicana. I motivi di questa ripresa vanno identificati nella volontà di collegarsi idealmente al contesto laziale da parte di una città che aveva ricevuto da poco lo ius Latii. La scelta del santuario di Hercules Victor a Tibur (accanto a quello della Fortuna Primigenia a Praeneste) si spiega con la funzione che questa divinità assunse nel culto imperiale a part

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MÖNIG, Elizabeta Špela. "OCENA PLEMENSKE VREDNOSTI ZA LASTNOSTI MLEČNOSTI Z MODELOM ŽIVALI PRI SLOVENSKI LISASTI PASMI." Acta agriculturae Slovenica. Suplement, no. 24 (March 15, 1996): 71–76. http://dx.doi.org/10.14720/aas-s.1996.24.19702.

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Standardni model za oceno plemenskih vrednosti v svetu je model živali. Pri oceni plemenske vrednosti upoštevamo tudi informacije ostalih sorodnikov in partnerjev pri parjenju. Z modelom lahko simultano ocenjujemo več lastnosti. Plemenske vrednosti za bike in krave ocenjujemo skupaj, hkrati ocenjujemo genetski produkcijski potencial sorodnih živali, ki še nimajo lastne proizvodnje, kar vpliva na skrajšanje generacijskega intervala. Ocenili smo plemenske vrednosti za populacijo slovenske lisaste pasme (N=49593, od tega 200 bikov) za obdobje 15 let (1975-1990) z BLUP-sire modelom, ki je trenutno

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Pepita, de Souza Afiune, and Antônio Loures Custódio José. "O TARÔ DE BRASÍLIA: ENTRE ESPIRITUALISMOS E A SENSIBILIDADE DE MARLENE GODOY." Revista NóS: Cultura, Estética e Linguagens ◆ ISSN 2448-1793 05, no. 01 (2020): 47–67. https://doi.org/10.5281/zenodo.5079734.

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A obra da artista Marlene Godoy intitulada O Tarô de Brasília (1990) demonstra sua sensibilidade artística perante problemáticas inerentes à história e atualidades da capital federal. Muitos grupos espiritualistas se atraíram para a região com o objetivo de contribuir para o desenvolvimento de uma nova civilização e oferecer suporte espiritual ao centro das decisões políticas do país. A Legião da Boa Vontade faz parte deste contexto e recebeu a obra de Marlene Godoy em seu acervo. Para realizarmos

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Brun, Patrice. "L’hellénisation passe-t-elle par le nom ? L’exemple de la Carie aux IVe et IIIe siècles av. J.-C." Ktèma : civilisations de l'Orient, de la Grèce et de Rome antiques 47, no. 1 (2022): 175–204. https://doi.org/10.3406/ktema.2022.3067.

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Les Cariens, largement vilipendés dans les sources littéraires classiques, ont pourtant développé dès l’époque archaïque une civilisation remarquable. Les satrapes de la dynastie hécatomnide qui domine le pays au ive siècle av. J.-C. ont favorisé l’essor de la culture grecque dans la région, tant sur le plan politique que culturel. La conquête d’Alexandre voit l’arrivée de colons qui bouleverse l’équilibre entre les deux cultures. Même si la résistance de la civilisation carienne est réelle, la multiplication des noms d’origine grecque au IIIe siècle est un signe des progrès de l’hellénisation

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