Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Novidiyanto Novidiyanto"'
Autor:
Novidiyanto Novidiyanto, Ori Pertami Enardi, Ade Devriany, Auronita Puspa Pratiwi, Musrifa Airuni
Publikováno v:
Amerta Nutrition, Vol 4, Iss 4, Pp 299-306 (2020)
Background: Data Riskesdas 2013 shows that the average amount portion of vegetable consumption in people aged 10 years or older is only 0.5 portions while the vegetable consumption category is said to be "sufficient" is at least 5 portions per day fo
Externí odkaz:
https://doaj.org/article/e666220472594078a52000df562a9501
Publikováno v:
Jurnal Gizi Klinik Indonesia, Vol 13, Iss 2, Pp 82-89 (2016)
Background: High-fat diet increases the levels of fat, especially cholesterol and triglycerides that cause hyperlipidemia. Polyunsaturated fatty acids are very easily oxidized by free radicals reactive oxygens species (ROS) called lipid peroxidation,
Externí odkaz:
https://doaj.org/article/6bdeed74329d4a8090ba29679fa7a016
Autor:
Musrifa Airuni, Ori Pertami Enardi, Auronita Puspa Pratiwi, Novidiyanto Novidiyanto, Ade Devriany
Publikováno v:
Amerta Nutrition; Vol. 4 No. 4 (2020): AMERTA NUTRITION; 299-306
Amerta Nutrition, Vol 4, Iss 4, Pp 299-306 (2020)
Amerta Nutrition, Vol 4, Iss 4, Pp 299-306 (2020)
Background: Data Riskesdas 2013 shows that the average amount portion of vegetable consumption in people aged 10 years or older is only 0.5 portions while the vegetable consumption category is said to be "sufficient" is at least 5 portions per day fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d643ada7a6ba49f5b19de4bd5f4f23c6
https://e-journal.unair.ac.id/AMNT/article/view/17872
https://e-journal.unair.ac.id/AMNT/article/view/17872
Publikováno v:
Pontianak Nutrition Journal (PNJ). 4:112
Teh kombucha merupakan jenis minuman tinggi antioksidan dan terbukti efektif dalam mengurangi resiko diabetes melitus. Daun teh tayu berasal dari Pulau Bangka berpotensi dikembangkan menjadi minuman fermentasi teh kombucha. Penelitian ini bertujuan u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44d7c4350f78ded494370e02584e01d6
https://doi.org/10.30602/pnj.v4i2.905
https://doi.org/10.30602/pnj.v4i2.905
Publikováno v:
Agritech; Vol 28, No 4 (2008)
Carrot extract powder is product which soluble in both of cold and hot water. However, a mild stirring processed ischill needed to accelerate the solubility. Therefore, effervescent principles were introduced to improve the solubility character. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::1007c38b12aa01875964832352cdc62f
https://journal.ugm.ac.id/agritech/article/view/9786
https://journal.ugm.ac.id/agritech/article/view/9786