Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Yana Cahyana"'
Autor:
Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 448-461 (2024)
ABSTRACTButter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substituting other healthier saturated fats, namely fat
Externí odkaz:
https://doaj.org/article/20017a454cdc4d25b2db9abb6d5e4d85
Autor:
Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 367-380 (2024)
ABSTRACTNative yeasts produce most peptides and amino acids from cheese whey fermentation. The research aimed to determine the protein, peptides, and amino acid profiles regarding whey fermentation by spontaneous fermentation and re-inoculation by na
Externí odkaz:
https://doaj.org/article/8147620db62246ddaabb22d29f3fbbb5
Autor:
Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 2, Pp 188-196 (2024)
This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, name
Externí odkaz:
https://doaj.org/article/5fffd5c5a4914605b0be49d088087d5d
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101365- (2024)
Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficien
Externí odkaz:
https://doaj.org/article/d34c760d0242451eb0794c8d7508268e
Autor:
Herlina Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, Vira Putri Yarlina, Mohamad Djali, Tati Nurmala
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Native adlay flour lacks the characteristics that give it grittiness when applied to food products, which can be improved by flour modifications using the fermentation method. This study aimed to evaluate the characteristics of new gluten-free cookie
Externí odkaz:
https://doaj.org/article/30209542d9644190bb30658fef318c5f
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 32, Iss 3, Pp 273-282 (2022)
Moringa leaves (Moringa oleifera) have bioactive components such as phenolic compounds, which have antioxidant activity and are beneficial for health, such as preventing free radicals, anticancer and antidiabetic. Bioactive ingredients from Moringa l
Externí odkaz:
https://doaj.org/article/9bc409b38c614b1a82a587cc3eba15a9
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 792-812 (2022)
Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothe
Externí odkaz:
https://doaj.org/article/6be163f1bd9348ce8b3b58ff5557cbff
Autor:
Tri Yuliana, Farah Nabilla Tyano, Putri Widyanti Harlina, Yana Cahyana, Herlina Marta, Annisa Krama
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13089 (2023)
Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria.
Externí odkaz:
https://doaj.org/article/ba04f80b06874e3ea25324484ec87ac3
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 2, Pp 140-149 (2021)
The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. Soaking with a salt solution is a treatment done
Externí odkaz:
https://doaj.org/article/4e3a52e1b3c14aa4b06f51aeb52c76d0
Publikováno v:
Biotechnology Reports, Vol 36, Iss , Pp e00774- (2022)
Spontaneous fermentation during black tea production involves several reactions, including the oxidation of phenolic compounds. This process has usually been studied without considering the potential involvement of indigenous tea microorganisms. This
Externí odkaz:
https://doaj.org/article/f6e22fae723d4affb367ce9cb2638b30