Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Purwiyatno Hariyadi"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThe surge in non-communicable diseases (NCDs) has been linked to excessive sugar-sweetened beverage (SSB) consumption. In response, the World Health Organization advocates for SSB taxes as a preventive measure. This study conducts a syste
Externí odkaz:
https://doaj.org/article/ca33303bd07649df832700ac8fdbe19b
Autor:
Gina Libria Nadjamoeddin, Didah Nur Faridah, Nuri Andarwulan, Purwiyatno Hariyadi, Mohammad Khotib
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100724- (2024)
Palm stearin-based mono-diacylglycerols (MDAGs) are food emulsifiers that have not yet been widely developed. Monoacylglycerol (MAG) and diacylglycerol (DAG) are the predominant components of MDAGs. Fractionation of MDAGs into MAG and DAG was current
Externí odkaz:
https://doaj.org/article/4c94682e0e354d058f52ca04a72d3dc3
Publikováno v:
International Journal of Food Studies, Vol 11, Iss 2 (2022)
This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 1
Externí odkaz:
https://doaj.org/article/dd8da5b94902412fa5c18e88ff750fc0
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 475-495 (2021)
Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70% palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized b
Externí odkaz:
https://doaj.org/article/7fbe41f18bbc4b2ab5a362382ef5a50c
Publikováno v:
Agritech, Vol 40, Iss 1, Pp 39-47 (2020)
Cream demulsification is one of the purification method for separating the glycerol residue contained as emulsion with MDAG’s product. This method could be used to break emulsion system by adding electrolyte solution. This research aims to compare
Externí odkaz:
https://doaj.org/article/30d7c2452a8b45a7a1319ed4df7922af
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 2, Pp 85-94 (2020)
Background and objective: Medium-long-medium type of structured lipid is appropriate for the management of obesity, fat malabsorption and other metabolic disorders. No studies have been carried out on the ability of Lipozyme TL IM in two types of rea
Externí odkaz:
https://doaj.org/article/cb39b0fb8dfa4c80913feceb20f37edb
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 043-052 (2019)
Drying process was one of the main factors in preserving noodles because it can reduce water content to less than 12 % (w/w (weight by weight)). The objectives of this study were to optimize the drying process of corn noodles using fluidized bed drye
Externí odkaz:
https://doaj.org/article/0c9bcffdd38a4465b0d6bef6651d111d
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 305-318 (2019)
Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorpti
Externí odkaz:
https://doaj.org/article/8d3464476c6740ebbc49633fb0c578b9
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently. In the mushroom canning industry, energy efficiency is very critical to improve product (p
Externí odkaz:
https://doaj.org/article/145f8de8d3fd4bdba287e08c8ac04222
PENGARUH WAKTU DAN SUHU GLISEROLISIS TERHADAP SIFAT KIMIA MONO-DIASILGLISEROL PADA SKALA PILOT PLANT
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 159-168 (2017)
Mono and Diacylglycerol (MDAG) is one of the food additives that can be used for stabilizing food emulsion system. MDAG is commercially manufactured through glycerolysis reaction at high temperatures and catalyzed by inorganic alkaline such as NaOH.
Externí odkaz:
https://doaj.org/article/5fbaf72801984e3f9fae18dd9bdca38d