Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Elisabeth Kartika Prabawati"'
Autor:
Tia Raisha Hassanein, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri
Publikováno v:
International Journal of Science and Engineering, Vol 8, Iss 2, Pp 131-134 (2015)
Tempeh and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pun
Externí odkaz:
https://doaj.org/article/504fa8c4ae82434db170853200d91b04
Publikováno v:
Squalen, Vol 9, Iss 3, Pp 127-136 (2014)
Chitooligosaccharide (COS) , which is a derivative product from chitosan, has recently been used as a functional food because it has antimicrobial, antifungal, and antitumor properties. The salt content in chitooligosaccharide is one of the main prob
Externí odkaz:
https://doaj.org/article/1315d3f0438b4cc3ba3444a879d5b2c1
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 24, Iss 1, Pp 54-59 (2013)
Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant
Externí odkaz:
https://doaj.org/article/d987c08591c7437b849efb830ea1a279
Autor:
Anthony N. Mutukumira, Tia Raissha Hassanein, Christofora Hanny Wijaya, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri
Publikováno v:
Procedia Chemistry. 14:263-269
Fresh tempeh and overripe tempeh were oven–dried and freeze–dried to produce tempeh powders. Freeze–dried tempeh powders maintained aroma while oven–drying of the same product increased color intensity of the samples. Overripe tempeh powders
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::353b83e94e73a73b019ee3a27b0704dd
https://doi.org/10.1016/j.proche.2015.03.037
https://doi.org/10.1016/j.proche.2015.03.037
Publikováno v:
Jurnal Teknologi dan Industri Pangan. 24:54-59
Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c16bd0536c4ef8513c6cf3441c42bca
https://doi.org/10.6066/jtip.2013.24.1.54
https://doi.org/10.6066/jtip.2013.24.1.54
Autor:
Christofora Hanny Wijaya, Elisabeth Kartika Prabawati, Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri, Stefani Djunaidi
Publikováno v:
INSIST. 2:47
— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::589922648d6a20bbc10887ad58070f44
https://doi.org/10.23960/ins.v2i1.33
https://doi.org/10.23960/ins.v2i1.33
Publikováno v:
International journal of food microbiology. 157(2)
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2eddcc2d279a953f11334e1dcc171b4
https://pubmed.ncbi.nlm.nih.gov/22633536
https://pubmed.ncbi.nlm.nih.gov/22633536