Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sih Yuwanti"'
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 12, Iss 1, Pp 15-24 (2023)
This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desira
Externí odkaz:
https://doaj.org/article/925bed9d8a5248b7856fb888b81d6299
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 1, Pp 38-49 (2020)
Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cere
Externí odkaz:
https://doaj.org/article/83d593f739204412afbd23f5641b449a
Publikováno v:
Coffee and Cocoa Research Journal, Vol 33, Iss 1, Pp 33-44 (2017)
Cocoa phenolic extract has gained a lot of attention due to its beneficial health effects and plenty studies on how to utilize it. One of potential utilization of the cocoa phenolic extract is in either food products or cosmetic industries as coloran
Externí odkaz:
https://doaj.org/article/720bb1170ef446ad8f1208a2aa33497e
Publikováno v:
Agritech, Vol 32, Iss 02 (2012)
Oil-in-Water Microemulsion Containing α-Tocopherol to Inhibit Sunlight Flavor Formation in Photo-Oxidized Full Cream Milk ABSTRAK Tujuan penelitian ini adalah menentukan konsentrasi tertinggi α-tokoferol yang dapat ditambahkan ke mikroemulsi O/W
Externí odkaz:
https://doaj.org/article/c46b7f5e3ec04c658e194e75bfe7205f
Publikováno v:
Agritech, Vol 31, Iss 01 (2012)
The aim of this research was to determine the proportion of oil, surfactant and water which could produce a stable O/W microemulsion using combination of three nonionic surfactants with low, high and medium HLB values; and to determine the role of su
Externí odkaz:
https://doaj.org/article/27cb814454c1492b9b6876199a7f39f0
The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme
Publikováno v:
Journal of Functional Food and Nutraceutical. 2:63-73
Peptide with hydrophobic amino acids had been studied for their inhibitory activity against angiotensin-I converting enzyme (ACE-1) transformation into ACE-2 and prevention of hypertension. The active peptides may come from alcalase and flavourzyme h
Publikováno v:
Chemical Engineering Research and Design. 153:452-462
It is well-known that propolis shows potential as an antioxidant. A common method to extract propolis is organic solvent extraction which has drawbacks such as long extraction times and solvent residues. To overcome this, the SC-CO2 extraction method
Publikováno v:
Berkala Ilmiah Pertanian. 2:50
Coffee powder as one of the processed products of the roasting coffee had a weakness that was giving a waste of brewing dreg. One of the efforts which could be done to reduce the brewing dreg was by making the dip coffee. Besides the dip coffee, the
Publikováno v:
JURNAL AGROTEKNOLOGI. 12:184
Coffe cherry tea or cascara contained the compound of polyphenol class such as tannin, flavanol, flavan-3-ol, hydrazine acid, antosianin. The compound is very sensitive to oxygen and light because it is easily oxidized. Microemulsions can control bot
Publikováno v:
JURNAL AGROTEKNOLOGI. 12:107
One product from the sugar cane is brown sugar cane. ‘UKM Bumi Asih’ is one of the producer of the sugar cane in Bondowoso Regency. Brown sugar cane has potential prospect to developed because it can be used to any purposed (for household needs a