Results 71 to 80 of about 120,517 (228)

PENGEMBANGAN INOVASI PRODUK YANG BERDAYA SAING CYPHO JELLY DRINK

JURNAL TEKNIK INDUSTRI, 2014
<p>Beverage industry is a segment of the food industry wich is quite the trend these<br />days. The industry is rapidly innovate, make changes, and have more buzzing dynamics than<br />the other segments. Beverage industry was seen easier to adopt scientific concepts regarding<br />food ingridien functionality when compared to ...
Casnan Casnan, M. Syamsul Maarif, Yandra Arkeman   +2 more
openaire   +2 more sources

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

Proses Pembuatan Jelly Drink Tamarillo : Kajian Metode Pengecilan Ukuran dan Jenis Gula [PDF]

, 2011
Buah Tamarillo mempunyai macam-macam antioksidan baik yang berbentuk vitamin dan yang bukan, seperti vitamin E, vitamin A, vitamin C, vitamin B6, senyawa karotenoid, anthosianin, dan serat.
RizkyPH, EkaAgustine
core  

Pengaruh pemberian pangan antioksidan terhadap kadar malondialdehid plasma mahasiswi penyuka gorengan

Jurnal Gizi Klinik Indonesia, 2014
Background: Antioxidant elements such as vitamin C, vitamin E, lycopene, chlorophyl, polyphenol, and other flavonoid existed on various foods of fruits, vegetable, tea, coffee, and others. The foods are usually consumed in our every single day.
Inti Makaryani, Leily Amalia, Novi Rizqi Ramadhani, Karina Indah Pertiwi, Desy Dwi Aprillia   +4 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

PEMBUATAN DAN PEMASARAN MILKY JELLY DRINK BUAH NAGA (Hylocereus polyrhizus) [PDF]

, 2022
Produk olahan susu sangat digemari oleh masyarakat terutama kalangan anak-anak dan remaja, namun sangat sedikit masyarakat yang mengonsumsi susu segar sehingga muncullah berbagai macam produk olahan susu seperti es krim, yogurt, keju, mentega, dan lain ...
Br Ginting, Putri Angelina
core  

PENAMBAHAN DAUN SIRSAK (Annona muricata) PADA JELLY DRINK ROSELLA (Hibiscus sabdariffa) [PDF]

, 2018
Tujuan penelitian ini adalah untuk membuat penganekaragaman minuman fungsional yaitu jelly drink rosella dengan penambahan daun sirsak. Daun sirsak yang diekstrak pada fase air dicampurkan dengan ekstrak rosella sesuai perlakuan, kemudian ditambahkan ...
Merisa Suryani
core   +2 more sources

Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization Based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties [PDF]

Research and Innovation in Food Science and Technology
The mushroom polysaccharide from white jelly mushroom (Tremella fuciformis) and the mulberry extract were utilised as the main ingredients to develop a healthy drink using a mixture design approach.
Risda Yulianti, Yang-Chia Shih
doaj   +1 more source

VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica)

Pasundan Food Technology Journal
Penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai konsentrasi jelly powder terhadap karakteristik kimia, fisik, organoleptik, dan aktivitas antioksidan jelly drink berbasis brokoli (Brassica oleracea var. Italica). Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan empat taraf konsentrasi jelly powder, yaitu 0,6%, 0,7%,
Willy Pranata Widjaja, Wisnu Cahyadi, Neneng Suliasih, Hana Putri Ridzkiani   +3 more
openaire   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source