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Now showing items 11-15 of 15
Melastomataceae leaf extract for masking the bitter flavor of dark chocolate
(EurAsian Journal of BioSciences, 2019-12-30)
Bitter is one of the flavors that has low threshold. Eliminating bitter taste is one of the efforts in order
to make active compounds in food can be more easily accepted by consumers. This study aims at
examining the ...
PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2015-09-01)
This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance ...
Body Weight, Cholesterol Changes and Sub-Chronic Toxicity of Mice Treated with An Emulsion Product Rich in b-Carotene
(Cell and BioPharmaceutical Institute, 2019-07-18)
Background: One of the conditions for releasing standardized herbal medicines is the presence of pre-clinical testing that
can be approached with mice. Emulsion products with the main composition of pumpkin, red palm oil, ...
PENGARUH SUBSTITUSI TEPUNG KOLANG-KALING (ARENGA PINNATA MERR.) TERHADAP DAYA KEMBANG, SIFAT KIMIA, DAN SENSORIS KERUPUK ACI
(BALAI BESAR INDUSTRI HASIL PERKEBUNAN, 2021-06)
Kolang-kaling merupakan salah satu sumber pangan fungsional karena mengandung galaktomanan dalam jumlah yang cukup signifikan. Tujuan penelitian ini adalah mendapatkan kadar substitusi tepung kolang-kaling pada kerupuk aci ...
Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)
(F1000 Research Ltd., 2018-10-26)
Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was ...