Results 61 to 70 of about 2,926 (175)

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

Quality Characteristics of Goat Milk Yogurt Jelly Drink

Asian Journal of Dairy and Food Research
Background: The research aimed to create a new probiotic jelly drink using goat milk yogurt and hydrocolloids. It assessed the drink’s quality, physicochemical properties, sensory attributes and microbial stability during refrigerated storage. Methods: The goat milk yogurt jelly drink consisted of 50% goat milk yogurt and various hydrocolloids ...
Idsariyaporn Sittisang, Sukanya Wichchukit, Sasitorn Nakthong   +2 more
openaire   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

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

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +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

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

Resilience‐as‐doing: A relational model for living practice

People and Nature, EarlyView.
Abstract Dominant frameworks treat resilience as a capacity to withstand disturbance and recover, something systems, communities or individuals either have or lack. This paper proposes a different understanding, grounded in relational onto‐epistemology and first‐person, practice‐based, autoethnographic inquiry situated within a household garden.
Katie Moon
wiley   +1 more source

DIVERSIFIKASI PRODUK PANGAN BERBASIS AIR KELAPA

Agritech, 2020
Air kelapa merupakan cairan yang berasal dari buah kelapa, yang umumnya merupakan hasil samping dari pengolahan santan, atau dari buah kelapa yang sengaja diambil buah dan airnya untuk dikonsumsi.
Ervina Mela
doaj   +1 more source

The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion

IOP Conference Series: Earth and Environmental Science, 2023
Abstract This study aims to determine the fortification of Ulva lactuca fatty acid microemulsion in jelly drinks and the characteristics and consumer acceptance of jelly drinks. The stages in this research were extraction of U. lactuca fatty acid, production of U. lactuca fatty acid microemulsion, fortification of U.
D R S Kusumajati, S A Budhiyanti
openaire   +1 more source