Results 161 to 170 of about 2,926 (175)

Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink

Letters in Food Research
Snake fruit has a short shelf life, necessitating efforts to extend its storage period. Snake fruit can be processed into fruit juice or transformed into jelly drinks. The characteristics of jelly drinks are largely influenced by the type of gelling agent used. This study utilizes konjac as a gelling agent.
A. Dhea, C.Y. Trisnawati, I. Srianta
openaire   +1 more source

Royal Jelly in Medicinal to Functional Energy Drinks

2017
Hiroyoshi Moriyama, Manashi Bagchi, Debasis Bagchi   +2 more
openaire   +1 more source

Pengaruh Konsentrasi Glukomanan (Amorphophallus Konjac) Terhadap Karakteristik Jelly Drink Wedang Jahe (Zingiber Officinale)

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi, I Wayan Rai Widarta   +1 more
exaly  

Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi
exaly  

CHARACTERISTICS OF TAMARILLO JELLY DRINK USING VARIOUS SUGAR CONCENTRATION AND THE PROPORTION OF PAPAYAS AS A HEALTHY DRINK FOR SCHOOL CHILDREN

Annals of Tropical Medicine and Public Health, 2019
Indah Nuraeni, Atikah Proverawati, Amalia Ulfa   +2 more
openaire   +1 more source

Evaluating the Effect of Fruit-to-Water Ratio on the Characteristics of Snake Fruit Jelly Drink

Developing a healthy, ready-to-eat food product that can both postpone hunger and satisfy consumerdemand is a challenge. A potential product with such characteristics is jelly drink, a semi-solidbeverage with a weak gel consistency, easily consumed through a straw.
Gunawan, Alvin, Trisnawati, Chatarina Yayuk, Dharma, Arya Wira, Srianta, Ignatius   +3 more
openaire   +1 more source

Fortification of Dayak Onion Extract (Eleutherine palmifolia (L.) Merr.) to Jelly Drink as a Functional Food

Advances in biological sciences research, 2023
exaly  

Synthesis and Characterization of Amino-Terminated Chloration Modified Peanut Shell and Its Application to Preconcentrate and Detect the Concentration of Sunset Yellow in Drink and Jelly Samples

Food Analytical Methods, 2018
Chunhua Xiong, Xiong Chunhua
exaly  

Production of Natural Jelly Drinks Using Carrageenan and Acacia as Stabilizing Agents

Food Technology Research Journal
Naglaa, M.A. Ahmed, Mohamed, S. Abozyd, Nermin, E. Ramez   +2 more
openaire   +1 more source

EQUOL-CONTAINING JELLY AND DRINK

2018
TOMINAGA MICHIAKI, TAKI TAKAO, MATSUMOTO TOSHIAKI, HANYA IZUMI, IMADA TAKUMA, MATSUOKA KUNIHIKO, KISHIMOTO TAKUYA, UCHIYAMA YUKO, TSUNEISHI HIROMASA, TSUJI MACHIKO, VALDES-GONZALEZ TANIA, TADANO KENTARO, KAMEDA KYOKO   +12 more
openaire   +1 more source