Results 101 to 110 of about 69,201 (270)
Pengaruh Penambahan Minyak Atsiri Kunyit Putih (Kaempferia Rotunda) Pada Edible Film Pati Tapioka Terhadap Aktivitas Antimikroba Dan Sensoris [PDF]
, 2013 Tujuan dari penelitian ini untuk mengetahui aktivitas antioksidan minyak atsiri kunyit putih serta pengaruh penambahan minyak kunyit putih terhadap aktivitas antimikroba dan karakteristik sensori edible film tapioka.
Nurhartadi, E. (Edhi) +2 more
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Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Biology, Medicine & Natural Product Chemistry, 2016 This study aimed to determine the effect of addition of Soursop leaf extract to edible film and its effect on the storage time of red grapes. This research had three main steps, soursop leaf extraction, edible film making, and application on red grapes ...
Erni Widyastuti +2 more
doaj +1 more source
Pengaruh Penggunaan Kitosan Terhadap Sifat Barrier Edible Film Tapioka Termodifikasi [PDF]
, 2012 Penelitian pengaruh kitosan terhadap sifat barrier edible film tapioka termodifikasi dilakukan. Hal ini dilakukan karena lembaran film yang diperoleh pada penelitian sebelumnya masih memerlukan peningkatan sifat barrier dan kestabilan film pada ...
Irawan, S. (Suryo) +1 more
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Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Taste test using an edible taste film kit: a randomised controlled trial
BMJ Open, 2019 Objectives We developed an edible taste film test that can be stored easily as a kit. This study was conducted to confirm the agreement between the results of the edible taste film kit test and the conventional taste solution test.Design Prospective ...
Ji-sun Kim +5 more
doaj +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, EarlyView.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Jurnal Pangan dan Agroindustri, 2014 Edible film merupakan suatu kemasan primer yang ramah lingkungan dan dapat dimakan. Salah satu bahan baku edible film tersebut adalah pati ubi jalar putih. Plasticizer gliserol digunakan untuk meningkatkan elastisitas edible film.
Daman Huri, Fithri Choirun Nisa
doaj
Pengaruh Penambahan Pati Bengkoang T erhadap Karakteristik Fisik dan Mekanik Edible Film
Jurnal Kimia dan Kemasan, 2012 Kegunaan edible film sebagai kemasan primer makanan semakin meningkat. Pati bengkoang dan tapioka dapat digunakan sebagai sumber pati dalam pembuatan edible film.
Melanie Cornelia +2 more
doaj +1 more source