Výsledky vyhledávání - "Tyas Utami2)"

Akademický článek

PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin]

Autor: Yusmarini1), Retno Indrati2), Tyas Utami2), Yustinus Marsono2)

Publikováno v: Jurnal Teknologi dan Industri Pangan, Vol 24, Iss 1, Pp 105-109 (2013)

Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. T

Externí odkaz: https://doaj.org/article/0383ad9e70e248be8d5959c4674ebf8f

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Akademický článek

VIABILITAS DAN STABILITAS Lactobacillus Plantarum Mut7 FNCC 250 YANG DISUPLEMENTASIKAN DALAM SARI BUAH PEPAYA-NANAS SELAMA PENYIMPANAN [Viability and Stability of Lactobacillus Plantarum Mut 7 FNCC 250 Suplemented in Papaya-Pineapple Juice During Storage]

Autor: Sri Hartati1), Eni Harmayani 2), Endang S Rahayu2), Tyas Utami2)

Publikováno v: Jurnal Teknologi dan Industri Pangan, Vol 14, Iss 2, Pp 182-187 (2003)

Lactobacillus plantarum Mut7 FNCC 250 is an indigenous bacterium isolated from fermented food (“gatot”) and a potential agent to reduce cholesterol. Study the on aplication of the bacterium as probiotic agent to food stuff is needed. The purpose

Externí odkaz: https://doaj.org/article/641809aa7f6749448836e9e9a21d1c41

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