Zobrazeno 1 - 10
of 125
pro vyhledávání: '"Kobun Rovina"'
Autor:
Felicia Ling Wen Xia, Sarifah Supri, Heder Djamaludin, Rahmi Nurdiani, Lim Leong Seng, Koh Wee Yin, Kobun Rovina
Publikováno v:
Waste Management Bulletin, Vol 2, Iss 3, Pp 84-100 (2024)
Seafood by-products from various organisms like fish, shellfish, squids, and bivalves are often thrown away as waste, even though they could be utilized in creating new types of valuable foods. Up to 75% of the entire organism consists of industrial
Externí odkaz:
https://doaj.org/article/e6ac3f140c48487481078e70162086e4
Publikováno v:
Current Research in Green and Sustainable Chemistry, Vol 8, Iss , Pp 100410- (2024)
In this study, the choice of supercritical fluid extraction as a renewable alternative for extracting orange peel essential oil (OPEO) was motivated by concerns about sustainability with conventional solvent extraction methods. The physical and chemi
Externí odkaz:
https://doaj.org/article/f8de9c3331f24933840519a2c70e9fd4
Publikováno v:
South African Journal of Chemical Engineering, Vol 44, Iss , Pp 113-122 (2023)
The activated carbon based on waste tea (WT-AC) was prepared using sulfuric acid as an activating agent at different concentrations (5%, 10%, 20%, and 30%). Suitable characteristics as adsorbent have revealed concentration at 30% of waste tea activat
Externí odkaz:
https://doaj.org/article/f2f8e7ef706840188c40ce7298a4201a
Autor:
Suriati Luh, Singapurwa Ni Made Ayu Suardani, Azmi Aida Firdaus Muhamad Nurul, Kobun Rovina, Putra I Wayan Widiantara, Putra Putu Ajus Raditya
Publikováno v:
BIO Web of Conferences, Vol 98, p 06011 (2024)
Kintamani Siamese Orange is one of Indonesia’s leading fruits with a distinctive taste, sweet with a slight sourness. One of the efforts to increase the shelf life of Kintamani Siamese Orange is by coating using edible materials. The edible coating
Externí odkaz:
https://doaj.org/article/172f389185794d9e9ac773c21e24476c
Autor:
Wen Xia Ling Felicia, Kobun Rovina, Joseph Merillyn Vonnie, Md Nasir Nur Aqilah, Kana Husna Erna, Misson Mailin
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100226- (2022)
Fruits are highly perishable and prone to biological abnormalities and damage. Currently, insecticides and fungicides are utilized to control food spoilage. Due to consumer concerns and the rising need for safer products, attempts are being undertake
Externí odkaz:
https://doaj.org/article/fe74d8b5930b4b8b8360c8f2a48dbd67
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 3, Iss , Pp 100189- (2022)
Food freshness monitoring, which is reflected in the quality of the product at the time of use, remains a significant challenge for both consumers and the food industry. This paper presents an experimental study on the development of a biodegradable,
Externí odkaz:
https://doaj.org/article/019274edea5249da8e2a6fda9b5e0c8d
Publikováno v:
Polymers, Vol 15, Iss 11, p 2414 (2023)
The conversion of waste into a valuable product is regarded as a promising alternative to relieving the burden of solid waste management and could be beneficial to the environment and humans. This study is focused on utilizing eggshell and orange pee
Externí odkaz:
https://doaj.org/article/349b774bb0fa432f8dd8e2d18039e158
Autor:
Iversen Luk Jun Lam, Mariah Aqilah Mohd Affandy, Nasir Md Nur ‘Aqilah, Joseph Merillyn Vonnie, Wen Xia Ling Felicia, Kobun Rovina
Publikováno v:
Polymers, Vol 15, Iss 10, p 2328 (2023)
The main goal of this investigation is to conduct a thorough analysis of the physical, chemical, and morphological characteristics of chitosan derived from various forest fungi. Additionally, the study aims to determine the effectiveness of this vege
Externí odkaz:
https://doaj.org/article/b48f166856cd4adfb5d97c4d81187ebc
Publikováno v:
Molecules, Vol 28, Iss 6, p 2631 (2023)
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which a
Externí odkaz:
https://doaj.org/article/32184fa2f6404cf7997cc9fd72b1eb7d
Autor:
Wen Xia Ling Felicia, Kobun Rovina, Nasir Md Nur ‘Aqilah, Joseph Merillyn Vonnie, Koh Wee Yin, Nurul Huda
Publikováno v:
Biosensors, Vol 13, Iss 2, p 217 (2023)
In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, esp
Externí odkaz:
https://doaj.org/article/b0fac2af9ca6422ca46b99dc840055db