Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Boing Sitanggang A"'
Autor:
Sylvia Indriani, Soottawat Benjakul, Azis Boing Sitanggang, Supatra Karnjanapratum, Sitthipong Nalinanon
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The present study aimed to investigate the in-vitro antidiabetic activity of collagen hydrolysate (CH) from Asian bullfrog skin and its application as a bioactive compound in dark chocolate bars. Papain (3% [w/w]) was used to obtain CH with a simulta
Externí odkaz:
https://doaj.org/article/9be719eaa9bb4ab486d347f6f4b83906
Autor:
Sukmawati Usman, Maggy Thenawidjaja Suhartono, Endang Yuli Purwani, Azis Boing Sitanggang, Wayan Trisnawati
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-9 (2024)
This study evaluated the physicochemical and thermal properties of modified sorghum flour. The modified sorghum flour was obtained through extrusion -enzymatic treatment using thermostable-α amylase at various feed moisture levels. The results showe
Externí odkaz:
https://doaj.org/article/23ea15154dd14df38c02046de797406b
Autor:
Selma Aprilla Kardinan, Sedarnawati Yasni, Slamet Budijanto, Nadine Kurniadi, Azis Boing Sitanggang, S.TP, MSc
Publikováno v:
Squalen, Vol 19, Iss 1, Pp 23-30 (2024)
Bioactive peptides are promising functional ingredients. Due to its high protein content, snakehead fish (Channa striata) extract (SHFE) is one of the suitable parent proteins for bioactive peptides. This study aimed to investigate the production of
Externí odkaz:
https://doaj.org/article/033654ebd237454f95497047e70dd3b9
Publikováno v:
Menara Perkebunan, Vol 92, Iss 1, Pp 15-23 (2024)
Kopyor coconut is one of Indonesia's origin germplasms that has a high economic value. The flesh of the kopyor coconuts is quickly damaged characterized by rancidity due to the presence of microorganisms. This study aimed to investigate the effect of
Externí odkaz:
https://doaj.org/article/352bade60fe84eb480fb8ab43bc12db7
Autor:
Azis Boing Sitanggang, Tsaniyah Ayu Mauliasyam, Nadine Kurniadi, Slamet Budijanto, Ho-Shing Wu
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 2, Pp 200-209 (2023)
Velvet beans are potential sources of parent proteins for bioactive peptide production. In this study, a combination of fermentation and neutrase-catalyzed continuous hydrolysis in an enzymatic membrane reactor was performed to produce antioxidative
Externí odkaz:
https://doaj.org/article/c84bb9c418ef461da3c675d6ec1a0f92
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 2, Pp 224-232 (2023)
Garlic (Allium sativum) oleoresin is susceptible to damage such as easily volatile and oxidized. It also has low solubility in water. Microencapsulation process is expected to overcome the disadvantages. The aim of this study was to obtain garlic ole
Externí odkaz:
https://doaj.org/article/b75c225772e04ee1af5eb53da2023836
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 2, Pp 157-168 (2023)
Mucuna bean (Mucuna pruriens L.) is a legume having high protein content which has the potential as a source of bioactive peptides. One of the bioactive peptides is an angiotensin-converting enzyme (ACE) inhibitor, thus, mucuna beans might be used as
Externí odkaz:
https://doaj.org/article/4ac9b1a3473a462b97373903c9aabf01
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 60-68 (2022)
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separa
Externí odkaz:
https://doaj.org/article/220804498d814426a40ed132bca6377d
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 28, Iss 3 (2023)
Refined palm oil contains contaminants such as 3-monochloropropane diol ester (3-MCPDE) and glycidyl ester (GE) which are formed from diacylglycerol (DAG) and chloride (Cl) as precursors during processing. There is a need to control the levels of pre
Externí odkaz:
https://doaj.org/article/8264e791f92645a088c598353fa3a250
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 475-495 (2021)
Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70% palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized b
Externí odkaz:
https://doaj.org/article/7fbe41f18bbc4b2ab5a362382ef5a50c