Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Sandi Darniadi"'
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 7, Iss 2, Pp 87-92 (2020)
Foam-mat freeze-drying merupakan metode pengeringan yang relatif baru dalam pengembangan produk pangan, khususnya produk olahan buah, dan preservasi komponen bioaktif pada buah. Metode ini merupakan kombinasi foam-mat drying (pengeringan busa) dan fr
Externí odkaz:
https://doaj.org/article/dec4a67ac2cf4b6daf7f7ce7efea44cb
Publikováno v:
International Food Research Journal. 29:1360-1371
The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-free biscuits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b983d7c83ee5fe732445135099b19b6
https://doi.org/10.47836/ifrj.29.6.12
https://doi.org/10.47836/ifrj.29.6.12
Publikováno v:
Food Science & Nutrition. 11:578-589
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef0957f657430185632135b2d77b8f5
https://doi.org/10.1002/fsn3.3098
https://doi.org/10.1002/fsn3.3098
Publikováno v:
THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a49b925c9c9b8f521f4d18447c1c5756
https://doi.org/10.1063/5.0113178
https://doi.org/10.1063/5.0113178
Publikováno v:
Jurnal Aplikasi Teknologi Pangan. 9:151-157
Pengolahan buah stroberi dengan teknik pengeringan lazimnya dilakukan untuk tujuan memperpanjang umur simpan. Pada penelitian ini, bubuk minuman instan stroberi dibuat melalui proses foam-mat drying pada suhu 50 oC melalui penambahan putih telur 10%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d696cdddd06469d9a2bbcd33e16e810e
https://doi.org/10.17728/jatp.7539
https://doi.org/10.17728/jatp.7539
Publikováno v:
Food and Bioprocess Technology. 13:988-997
This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at − 55 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4806138aebcd056e1639593dbb6496d
https://doi.org/10.1007/s11947-020-02445-6
https://doi.org/10.1007/s11947-020-02445-6
Publikováno v:
Journal of Food Measurement and Characterization. 13:1599-1606
Anthocyanins in blueberries have generated considerable interest in the scientific community owing to their pleiotropic health benefits against cardiovascular diseases, diabetes and cancer. However, anthocyanins are labile in nature due to their sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81c3a72757a28812e397937b8dab3f6f
https://doi.org/10.1007/s11694-019-00076-w
https://doi.org/10.1007/s11694-019-00076-w
Publikováno v:
E3S Web of Conferences. 344:05002
The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the changes in phys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52a3964bc22164adcb85835bcf10c2b7
https://doi.org/10.1051/e3sconf/202234405002
https://doi.org/10.1051/e3sconf/202234405002
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2002-2010
Blueberry juice powder was developed via foam-mat freeze-drying (FMFD) and spray-drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at weight ratios of MD/WPI = 0.4 to 3.2 (with a fixed solids content of 5 wt% for FMFD and 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f42c79c01726bb252ff77d805403d196
https://doi.org/10.1002/jsfa.8685
https://doi.org/10.1002/jsfa.8685
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 749:012057
Agricultural by-products comprise abundant, renewable sources of value-added compounds for the food and packaging industries. The production of biodegradable foams can be focused on replacement of polystyrene-foam with biodegradable materials, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd584bbe31478b15dc5b3165c2e9ae2b
https://doi.org/10.1088/1755-1315/749/1/012057
https://doi.org/10.1088/1755-1315/749/1/012057