Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kejora Handarini"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1361-1372 (2020)
Arrowroot starch repeatedly ozonated for 10 and 30 cycles was mixed with 5 and 10 g palm oil/100 g starch to form a complex. The complex index increased as oil concentration or ozonation cycles increased. The increased complex due to ozonation could
Externí odkaz:
https://doaj.org/article/232b9938ea584d2c9cf344d4e01cb7bf
Autor:
Ricky Indra Nur Pratama, Kejora Handarini, Arlin Besari Djauhari, Bambang Sigit Sucahyo, Retnati Rahmiati
Publikováno v:
AGROSCIENCE; Vol 12, No 2 (2022): December; 153-166
AGROSCIENCE (AGSCI); Vol 12, No 2 (2022): December; 153-166
AGROSCIENCE (AGSCI); Vol 12, No 2 (2022): December; 153-166
Bakso vegetarian adalah produk pangan yang berbahan protein nabati, yang dapat dibuat dengan menggunakan campuran antara jamur tiram dan ampas kedelai. Jamur tiram sebagai sumber protein dan rasa gurih, sedangkan ampas kedelai digunakan sebagai alter
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1361-1372 (2020)
Arrowroot starch repeatedly ozonated for 10 and 30 cycles was mixed with 5 and 10 g palm oil/100 g starch to form a complex. The complex index increased as oil concentration or ozonation cycles increased. The increased complex due to ozonation could
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 443:012102
Starch modification by oxidizing agents is often carried out using H2O2 and Sodium Hypochlorite. The use of these chemicals, however, has several drawbacks such as chemical residue left in food, low recovery, high wastewater containing salt, and poll
Publikováno v:
Starch - Stärke. 72:1900106
Autor:
Mohamad Djali, Efri Mardawati, Een Sukarminah, Kejora Handarini, Yana Cahyana, Robi Andoyo, In-In Hanidah, Imas Siti Setiasih, Rosmala Titipanillah, Tita Rialita
Publikováno v:
Journal of food science and technology. 55(5)
The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour and starch
Autor:
Kejora Handarini
Publikováno v:
Heuristic; Vol 11 No 02 (2014)
Jelly is a highly preferred snack of children, but was reported that jelly products sometimes containing a non food grade dyes and harmful preservatives, whict is’s used for textile processed usually. Rosella flower extracts was containing ant