Výsledky vyhledávání - "Evanuarini, Herly"

Akademický článek

Physico-chemical properties, amino acid and fatty acid profile of chicken patties added with beetroot peel flour as natural colourant.

Autor: EVANUARINI, HERLY¹ herlyfptub@ub.ac.id, SUSILO, AGUS¹, AMERTANINGTYAS, DEDES¹

Publikováno v: Journal of Food & Nutrition Research. 2023, Vol. 62 Issue 2, p170-176. 7p.

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Akademický článek

The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise

Autor: Evanuarini Herly, Susilo Agus, Amertaningtyas Dedes

Publikováno v: BIO Web of Conferences, Vol 81, p 00004 (2023)

The tomato processing industry produces waste products that are not utilized and add to the problem of environmental pollution. Tomato peel still contains high bioactive components, tomatoes as the main source of beta-carotene and lycopene are expect

Externí odkaz: https://doaj.org/article/b51c5524662343c386082a4dc8871abd

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Akademický článek

The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant

Autor: Dienardila Anisa Cintya, Evanuarini Herly, Thohari Imam

Publikováno v: BIO Web of Conferences, Vol 81, p 00040 (2023)

Spent hen chicken meat are a meat that from 70 weeks old chicken that usually has a hard texture so further processing are needed to improve the quality. Spent hen chicken meat can be processed as sausage but chicken sausage usually have a pale color

Externí odkaz: https://doaj.org/article/4dfefbe20cdc433eb1552352ea0c144e

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Akademický článek

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Akademický článek

Physicochemical quality of low fat mayonnaise using whey protein concentrate

Autor: Satriawan Tri Umar, Evanuarini Herly, Thohari Imam

Publikováno v: E3S Web of Conferences, Vol 335, p 00021 (2022)

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a

Externí odkaz: https://doaj.org/article/9bcfa734f42d4bf594c9ff0ea81bb83f

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Akademický článek

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Autor: Azizila Nidhal Hemas, Evanuarini Herly, Thohari Imam

Publikováno v: E3S Web of Conferences, Vol 335, p 00017 (2022)

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this

Externí odkaz: https://doaj.org/article/94e84a64a2384aa0af6b62c48431ae42

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