Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Abdullah Muzi Marpaung"'
Publikováno v:
Journal of Functional Food and Nutraceutical. 2:53-61
Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eff76c554c5b9d25c76237f44260ba57
https://doi.org/10.33555/jffn.v2i1.35
https://doi.org/10.33555/jffn.v2i1.35
Autor:
Abdullah Muzi Marpaung
Publikováno v:
Journal of Functional Food and Nutraceutical. 1:63-85
All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, antica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b57015bd5c523eee21f2135a5c1a8cb
https://doi.org/10.33555/jffn.v1i2.30
https://doi.org/10.33555/jffn.v1i2.30
Publikováno v:
Advances in Biological Sciences Research.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c45ee3125f3bd9edc37f2dd6afa05e43
https://doi.org/10.2991/absr.k.220101.008
https://doi.org/10.2991/absr.k.220101.008
Publikováno v:
Advances in Biological Sciences Research.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc0d5310653746a75ddfde03907f8ce5
https://doi.org/10.2991/absr.k.220101.044
https://doi.org/10.2991/absr.k.220101.044
Publikováno v:
Advances in Biological Sciences Research.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bbea038a07bc164614567662eb7e7f0
https://doi.org/10.2991/absr.k.220101.021
https://doi.org/10.2991/absr.k.220101.021
Autor:
William Juhadi, Abdullah Muzi Marpaung
Publikováno v:
Food Science and Technology Journal (Foodscitech); Vol 4 No 1 (2021); 8-15
The Box-Behnken design to find the optimum condition for anthocyanin extraction of Buni (Antidesma bunius) fruit powder was applied. Color intensity (CI), total monomeric anthocyanin (TMA), total phenolic content (PC), and antioxidant activity (AA) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd172da58c32d59210359ae1a5044445
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3319
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3319
Autor:
Samuel Chiang, Abdullah Muzi Marpaung
Publikováno v:
ICONIET PROCEEDING. 2:134-137
This study conducted to find the appropriate way to serve butterfly pea flower drink at home. The colorless, red, purple, and green transparent glass and colorless glass covered by aluminum foil used to contain four grams butterfly pea petal. A 250 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a04580db96b2977f065f3e3a1783581
https://doi.org/10.33555/iconiet.v2i2.24
https://doi.org/10.33555/iconiet.v2i2.24
Publikováno v:
Indonesian Food Science & Technology Journal; Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020; 34-37
— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a62c1fc894a478f9cd98b6c71fa1f3b8
https://online-journal.unja.ac.id/ifstj/article/view/10185
https://online-journal.unja.ac.id/ifstj/article/view/10185
Publikováno v:
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da7ebd4dd61c4b85bac7a73922086e07
https://doi.org/10.2991/aer.k.200325.043
https://doi.org/10.2991/aer.k.200325.043
Publikováno v:
Journal of Applied Information, Communication and Technology. 4:63-81
Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e huma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f07a5c92d09f3bcaff769b0423a4c25
https://doi.org/10.33555/ejaict.v4i2.85
https://doi.org/10.33555/ejaict.v4i2.85