Results 81 to 90 of about 129,203 (262)

The physicochemical properties comparison of the natural coconut water and the packaging coconut water

open access: yesIOP Conference Series: Earth and Environmental Science, 2019
AbstractThe coconut water is a healthy beverage that can be used as a solvent in which a heating process can increase the solubility of the solution The nature of coconut water easily changes in the open air. Therefore, a natural coconut water is processed into packaging coconut water.
Christyanita P Ekasari, Sri Widyarti
openaire   +1 more source

Prospek Pengolahan Hasil Samping Buah Kelapa [PDF]

open access: yes, 2005
Prospect of Coconut By-Product ProcessingCoconut meat is the main component of coconut, while the coconut husk, shell, and water are considered as by-product.
FERRY, Y. (YULIUS), MAHMUD, Z. (ZAINAL)
core  

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

open access: yesFood Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob   +3 more
wiley   +1 more source

Pertumbuhan Bibit Karet (Hevea Brasiliensis) Stum Mata Tidur dengan Pemberian Air Kelapa dan Ampas Teh [PDF]

open access: yes, 2014
The aimed of this research was to know the influence of coconut water and tea dregs on the growth stum sleep eyes, look at the concentration of coconut water and tea dregs dose and the best combination for the growth of the eye stum rubber bed.
Armaini, A. (Armaini)   +2 more
core  

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

open access: yesFood Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil   +2 more
wiley   +1 more source

Investigation of physicochemical characterization, thermal inactivation kinetics of enzymes, and shelf-life study of pandan coconut water with honey addition

open access: yesFood Chemistry Advances
The physicochemical, thermal inactivation, enzyme kinetics, and shelf-life study of pandan coconut water with various honey incorporations (0–15 %) and with and without heat treatment (80 °C and 25 °C) are examined in this study. The findings showed that
Z.Q. Sum, A.S. Yusri, N.M. Sarbon
doaj   +1 more source

Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap

open access: yesFood Biomacromolecules, EarlyView.
Electrospinning conditions for polyvinylidene difluoride (PVDF) nanofibrous membrane were optimized. The polymer solution's properties were analyzed. The developed membranes' average pore size was 478–543 nm. A fabricated membrane was used for the filtration of coconut inflorescence sap.
Sarangapany Ashwin Kumar   +2 more
wiley   +1 more source

Analisis Higiene Sanitasi Pengolahan Dan Pemeriksaan Bakteri E. Coli Pada Minuman Air Kelapa Muda Yang Dijual Di Kelurahan Lauchi Kecamatan Medan Tuntungan Medan Tahun 2013 [PDF]

open access: yes, 2014
Food and beverage are important things for human being as one of principles commodity for survive and food and beverage contain any compound. The exixtence of bacteria E. coli is an indication of contamination of human feces and contaminated by the dirty
Ashar, T. (Taufik)   +2 more
core  

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

open access: yesFood Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout   +3 more
wiley   +1 more source

Studi Laboratorium Pengaruh Variasi Temperatur Pemanasan Arang Batok Kelapa Terhadap Thickening Time dan Free Water Semen Pemboran

open access: yesJournal of Earth Energy Engineering, 2017
The cementing process can determine successful oil well when producing oil to the surface. Planning the time required for the cement suspension to achieve consistency of 100 UC (unit of consistency) or thickening time and the maximum limit of water ...
Novrianti Novrianti, Mursyidah Umar
doaj   +1 more source

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