Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Mohamad Djali"'
Autor:
Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 214-223 (2024)
Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties
Externí odkaz:
https://doaj.org/article/d40c891275f94798b75e1521807942f6
Autor:
Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1120-1132 (2024)
Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freez
Externí odkaz:
https://doaj.org/article/f98f66097a1540d687fd52d9e43b1b6e
Autor:
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, Heni Radiani Arifin, Edy Subroto, Ervika Rahayu Novita Herawati, Mohamad Djali, Mahani, Dimas Rahadian Aji Muhammad
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 704-728 (2024)
White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a stud
Externí odkaz:
https://doaj.org/article/466976a4f0444bb495676af92b11e140
Autor:
Herlina Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, Vira Putri Yarlina, Mohamad Djali, Tati Nurmala
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Native adlay flour lacks the characteristics that give it grittiness when applied to food products, which can be improved by flour modifications using the fermentation method. This study aimed to evaluate the characteristics of new gluten-free cookie
Externí odkaz:
https://doaj.org/article/30209542d9644190bb30658fef318c5f
Autor:
Rossi Indiarto, Reni Reni, Gemilang Lara Utama, Edy Subroto, Aldila Din Pangawikan, Mohamad Djali
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 122-138 (2023)
ABSTRACTChocolate biscuits are one type of biscuit that contains antioxidants, albeit in small amounts. Incorporating functional compounds into the product is an option for enhancing its quality. This study investigated chocolate biscuits’ physicoc
Externí odkaz:
https://doaj.org/article/9d753caed26b4de6ab1f103960d0b8b3
Autor:
Valentyn A. Maidannyk, Vinay S.N. Mishra, Song Miao, Mohamad Djali, Noel McCarthy, Bambang Nurhadi
Publikováno v:
Journal of Future Foods, Vol 2, Iss 4, Pp 338-345 (2022)
Deep knowledge of the microstructure and physicochemical properties of polymeric food systems, such as honey powders (HP) and coconut sugars (CS), has practical importance for industry and end users. This study investigated the effect of polyvinylpyr
Externí odkaz:
https://doaj.org/article/d7b48d03872d40c0a8782219f8beaf55
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 792-812 (2022)
Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothe
Externí odkaz:
https://doaj.org/article/6be163f1bd9348ce8b3b58ff5557cbff
Autor:
Heni Radiani Arifin, Mohamad Djali, Bambang Nurhadi, Shafrina Azlin Hasim, Amani Hilmi, Almira Vania Puspitasari
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 509-521 (2022)
A single-use of the corn starch-based bionanocomposite film has several weaknesses, such as stiffness, ease of brittleness, and low moisture barrier properties. The addition of plasticizers and nanocrystalline cellulose (NCC) is expected to increase
Externí odkaz:
https://doaj.org/article/736da0143b3649539894518f03146c37
Autor:
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, Edy Subroto, Fetriyuna Fetriyuna, Elazmanawati Lembong
Publikováno v:
Foods, Vol 12, Iss 17, p 3316 (2023)
Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition to cocoa n
Externí odkaz:
https://doaj.org/article/2db781e015e94e32a05e954ca30f4d37
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 69, Iss 4, Pp 533-541 (2021)
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols. Fermentation and immersion processes are needed in post-harvest cocoa to creat
Externí odkaz:
https://doaj.org/article/08900d6c0081476eb17025279c03707f