The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather.

Autor: Kurniadi M; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Parnanto NHR; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Saputri MW; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Sari AM; Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia., Indrianingsih AW; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Herawati ERN; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Ariani D; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Juligani B; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Kusumaningrum A; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia., Frediansyah A; Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2022 Nov; Vol. 59 (11), pp. 4415-4426. Date of Electronic Publication: 2022 Jul 05.

THE EFFECT OF POLYHERBAL CONTAINING TAMARINDUS INDICA AND MURRAYA PANICULATA LEAF EXTRACT ON TRIGLYCERIDE LEVEL USING A RAT MODEL OF HYPERTRIGLYCERIDEMIA.

Autor: Wiyono, T.^1,2 triwiyono.mm@gmail.com, Sholikhah, E. N.³, Pratiwi, W. R.³

Publikováno v: African Journal of Food, Agriculture, Nutrition & Development. Sep2024, Vol. 24 Issue 9, p24448-24469. 21p.

Structural analysis of type 3 resistant starch from Canna edulis during in vitro simulated digestion and its post-digested residue impact on human gut microbiota.

Autor: Leimengyuan Tang, Jiahui Wu, Lvbu Aga, Nan Wang, Yan Li, Houxier Li, Xueyong Wang

Publikováno v: Frontiers in Nutrition; 2024, p01-12, 12p

Formulation, Nutritional and Sensory Evaluation of Mocaf (Modified Cassava Flour) Noodles with Latoh (Caulerpa lentillifera) Addition.

Autor: WAHJUNINGSIH, SRI BUDI, ANGGRAENI, DIAN, SIQHNY, ZULHAQ DAHRI, TRIPUTRANTO, AGUS, ELIANARNI, DAHLIA, PURWITASARI, LUTFI, AZKIA, MITA NURUL

Publikováno v: Current Research in Nutrition & Food Science; Dec2023, Vol. 11 Issue 3, p1008-1021, 14p

Physical and Sensory Properties of Modified Canna Edulis Starch-Noodles with the Addition of Guar Gum, CMC, and Arabic Gum.

Autor: Widaningrum, Haliza, W

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1024 Issue 1, p1-9, 9p