Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ashri Mukti Benita"'
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 1, Pp 1-8 (2022)
Abstract Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect t
Externí odkaz:
https://doaj.org/article/c125cb7353a749048c6ad0d30988c0a2
Publikováno v:
Agritech, Vol 22, Iss 2, Pp 88-99 (2020)
Modifikasi pati biji nangka dapat dilakukan dengan cara fisik (annealing, perlakuan panas lembab, pregelatiniasasi dan ekstrusi) dan cara kimia (eterifikasi, karboksimetilasi, esterifikasi, ikatan silang dan oksidasi). Modifikasi pati biji nangka ter
Externí odkaz:
https://doaj.org/article/dc611026a24842798c6a4cc0c1d74c47
Publikováno v:
Agritech, Vol 40, Iss 1, Pp 74-83 (2020)
Lai (Durio kutejensis) seed starches have a high retrogradation ability and low paste stability so that its function in food industry is less widespread. This phenomenon can be overcome by starches modification, such as acetylation using asetat anhid
Externí odkaz:
https://doaj.org/article/7c962174840b45748af3deca3563a7eb
Autor:
Teguh Wahyono, Ashri Mukti Benita, Indra Mustika Pratama, Gumelar Retno Palupi, Hasmo Sadewo, Hari Hariadi, Muhammad Miftakhus Sholikin, Henry Henry, Shinta Aviyani, Ema Damayanti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2282fd6fc033222073d7cf3da70cedb8
https://doi.org/10.2139/ssrn.4415936
https://doi.org/10.2139/ssrn.4415936
Autor:
Deudeu Lasmawati, Farah Nurlidar, Indra Mustika Pratama, Henny Widyastuti, Ashri Mukti Benita, Rindy Panca Tanhindarto
Publikováno v:
Food Scientia : Journal of Food Science and Technology. 1:69-86
This study was aimed to investigate the meatballs physical qualities that are irradiated with high-doses of gamma rays. This study used the irradiation method with the dosage of 20, 25 and 35 kGy and storage at room temperature. For the control (0 kG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::890e5f9724f165c77d3c91defbf3ce7b
https://doi.org/10.33830/fsj.v1i2.1911.2021
https://doi.org/10.33830/fsj.v1i2.1911.2021
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 746:012007
Lesser yam (Dioscorea esculenta L.) is a potential starch source that can be found easily in Indonesia but has limitations in its application due to its characteristics. For this reason, native lesser yam starch was modified to improve its functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7406be6880cd9f9a69f3f73ae2c4a294
https://doi.org/10.1088/1755-1315/746/1/012007
https://doi.org/10.1088/1755-1315/746/1/012007