DEVELOPMENT OF HERBAL-BASED FOOD PROCESSES AS IMMUNOSTIMULANT AND ANTI-MICROBIAL PRODUCTS TO PREVENT THE SPREAD OF COVID-19 INFECTION

Autor:	null A. Bahar, M.M. Sianita, null Samik, null N. Kusumawati
Rok vydání:	2022
Předmět:	General Energy General Chemical Engineering General Chemistry General Pharmacology Toxicology and Pharmaceutics Biochemistry
Zdroj:	RASAYAN Journal of Chemistry. 15:1642-1645
ISSN:	0976-0083 0974-1496
DOI:	10.31788/rjc.2022.1536711
Popis:	The effect of milk on physicochemical and functional properties of kencur jelly drink has been investigated. The results of the analysis showed a decrease in water, ash, total sugar, phenol and flavonoid content, antioxidant activity, and syneresis in the kencur-milk jelly drinks. However, the addition of milk was detected to increase protein, fat, pH, and antibacterial activity against Salmonella typhimurium and Escherichia coli bacteria.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7d36dee39b69da5281e9245663038d98 https://doi.org/10.31788/rjc.2022.1536711 Zobrazit plný text záznamu Plný text ve formátu PDF