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Akademický článek

Reducing Cadmium and Lead Contamination in Cacao: A Bibliometric Analysis of 10 Years of Research Using Bibliometrics

Autor: Elmatsani Huda M., Munarso A. Joni, Rahardjo Yogi P., Benyamin Bonnie O., Sjafrina Noveria, Astuti Puji, Arianto Arief, Lukas Amos, Jusuf Djafar Mochammad

Publikováno v: BIO Web of Conferences, Vol 101, p 01011 (2024)

Theobroma cacao L., a special crop, is used to make famous culinary products like chocolate that are distributed all over the world. However, heavy metals like cadmium (Cd) and lead (Pb) can taint cacao, posing health risks to farmers and consumers.

Externí odkaz: https://doaj.org/article/9679afd417004ffa857e0cf346cf406e

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Akademický článek

The effect of coating agents on the microencapsulated quality of red ginger essential oil (zingiber officinale var. rubrum) local north Sulawesi

Autor: Winanda Elisa, Laura Liwu Suzanne, Lukas Amos, La Ola La Onu, Layuk Payung

Publikováno v: E3S Web of Conferences, Vol 444, p 04011 (2023)

Microencapsulation is a technology used to produce microscopic particles containing active ingredients. Essential oils can be used as active ingredients in microencapsulations for applications such as aroma control, food, and beverage industry raw ma

Externí odkaz: https://doaj.org/article/abe577f0df664596b40dcfa5f4aad619

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Akademický článek

Characteristics and organoleptic properties of nutmeg (Myristica fragrans) candy coated with edible film

Autor: Layuk Payung, Winanda Elisa, Lintang Meivie, Lukas Amos, Yoseph Gabriel H.

Publikováno v: E3S Web of Conferences, Vol 444, p 04001 (2023)

Edible Film wrapped candy is safe to consume and can provide a unique taste to the candy. This research aims to determine the characteristics and organoleptic properties of nutmeg candy. Nutmeg pulp slices with weight per volume values of 6.7%, 6.9%,

Externí odkaz: https://doaj.org/article/cc390c3179f84570b1753ca83d1c2737

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