Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Noor, Zuheid"'
Publikováno v:
Jurnal Teknologi Pertanian; Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
In general, plant oil resources has lypase enzyme which can hidrolyze oil to free fatty acids. The free fatty acid formed relatively easier to be oxidazed than that of in the form of triglycerides. The aims of this research are to investigate the spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::5a11ef2d60df9d44cafb131caf649faa
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16349
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16349
Publikováno v:
Agritech; Vol 19, No 2 (1999); 83-85
Gudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::841d9b56b71c0514f04c47b855b997f0
https://journal.ugm.ac.id/agritech/article/view/22343
https://journal.ugm.ac.id/agritech/article/view/22343
Publikováno v:
Agritech; Vol 13, No 4 (1993); 1-6
An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mung bean flour and then added with 1, 2 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::3ec58211e6bdaad92eaa23d874087558
https://journal.ugm.ac.id/agritech/article/view/19273
https://journal.ugm.ac.id/agritech/article/view/19273
Publikováno v:
Agritech; Vol 25, No 2 (2005); 90-95
Soy fiber concentrate (SFC) was isolated from soy flour by extraction in alkali solution (pH 9), centrifuged and washed the solid in ethanol 80% then in acetone 33%, and dried. Effects of soy fiber diet on physical and chemical properties of the rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::65d5210acd3109e196aa4f4bfcb1c69b
https://journal.ugm.ac.id/agritech/article/view/13367
https://journal.ugm.ac.id/agritech/article/view/13367
Publikováno v:
Agritech; Vol 24, No 4 (2004); 210-216
Oxidation can alter the flavor and nutritional quality of foods and produces toxic and color compounds, which make foods less acceptable or unacceptable to consumers. Consequently, lipid oxidation has been extensively studied in bulk fats and oils, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::84a5f9802a71c1a8cfb0b38af5859efe
https://journal.ugm.ac.id/agritech/article/view/13455
https://journal.ugm.ac.id/agritech/article/view/13455
Publikováno v:
Agritech; Vol 25, No 2 (2005); 85-89
Lactoferrin is a multifunctional defense protein, eg. as immunomodulator , which is known as glycoprotein which has 80 kDa molecullar weight. The aim of this research is to characterize of horse milk lactoferrin as immunomodulator in humoral immune r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::f91812cf847ff389cc04c5dbdff073b4
https://journal.ugm.ac.id/agritech/article/view/13365
https://journal.ugm.ac.id/agritech/article/view/13365
Publikováno v:
Agritech; Vol 25, No 2 (2005); 70-76
Hypolipidemic of soybean protein were evaluated in alloxan-induced diabetic rats. The objectives of this research were to evaluate the effects of soybean protein feeding on total, HDL, LDL cholesterol and triacylglycerol serum level in both normal ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::f38a99299cba46b14d3aea614f327de8
https://journal.ugm.ac.id/agritech/article/view/13359
https://journal.ugm.ac.id/agritech/article/view/13359
Autor:
Noor, Zuheid
Publikováno v:
Agritech; Vol 1, No 2 (1980); 27-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::e6b35a583494278f78cd625fdb7a1a90
https://journal.ugm.ac.id/agritech/article/view/22231
https://journal.ugm.ac.id/agritech/article/view/22231
Autor:
Noor, Zuheid
Publikováno v:
Agritech; Vol 12, No 1 (1992); 26-37
Untuk mempelajari sifat anti-tripsin kecipir. khususnya sifat inaktivasi pada beberapa pH, biji kecipir utuh direndam pada berbagai kombinasi kondisi pH(3. 5, dan 9), suhu (suhu kamar dan 60°C), dan lama perendaman (4.8. dan 24 jam) Setelah perendam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::89d47b61b73c9a808f084b247428fb4d
https://journal.ugm.ac.id/agritech/article/view/19233
https://journal.ugm.ac.id/agritech/article/view/19233
Publikováno v:
Agritech; Vol 10, No 2 (1990); 24-33
Attempts have been made to reduce phytic acid level in soybean by mechanical dehulling process. Dehulling was carried out mechanically by using abrassive roller at of 750 to 1450 rpm. for 10 to 30 seconds. Mechanical dehulling at 750 rpm for 25 secon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::1a4f7ced2c6e5fb4b71d473512751ee5
https://journal.ugm.ac.id/agritech/article/view/19061
https://journal.ugm.ac.id/agritech/article/view/19061