Isoflavonoids in Soy and Soy-Containing Foods
Техника и технология пищевых производств, 2022 Soy is exceptionally rich in isoflavonoids, which are linked to various health benefits. The aim of the research was to determine the content of isoflavonoids in soy and some soy-containing foods.
Ekaterina S. Statsenko +2 more
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Karakterisasi Jelly Drink Albedo Semangka-Strawberry Dengan Variasi Konsentrasi Karagenan [PDF]
, 2020 Albedo semangka memiliki kandungan pektin sekitar 21,03%. Upaya untuk memanfaatkan albedo semangka dapat dilakukan dengan mengolah menjadi produk jelly drink. Jelly drink dibuat dari campuran sari buah, hidrokoloid, dan gula dalam air.
Nawang Kripsianasari, Diny
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Tingkat Kesukaan Konsumen Terhadap Jelly Drink Rumput Laut (Euchema cottonii)
, 2023 The use of seaweed in various industries is currently increasingly widespread. This makes the need for seaweed as a raw material increasingly increasing, apart from that the international market is also aggressively receiving seaweed from Indonesia ...
Rahael, Kristhina P. +4 more
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Agrointek, 2018 Jelly drink is a gel-based beverage product, which can be made from hydrocolloid compounds by addition of sugars, acids, and or without other food additives, sinbiotics are a combination of probiotics and prebiotics.
Sri Winarti +2 more
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Effect of different citrus sweets on the development of enamel erosion in vitro [PDF]
Journal of Applied Oral Science, 2020 The increased consumption of citrus sweets can contribute to the development of erosive tooth wear (ETW). Objective This in vitro study evaluated the erosive potential of citrus sweets on bovine enamel samples regarding the quantification of wear ...
Beatriz Martines de SOUZA +3 more
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Effect of the Guar Gum Concentration on Organoleptic Characteristics Jelly Drink Galoba
Jurnal Agrosilvopasture-Tech, 2022 he aim of the study was to characterize the organoleptic parameters tested were hedonic testing and hedonic quality including color, taste, texture, suction power. The result of the jelly drink organoleptic test was analyzed descriptively. Based on the result of the study, the organoleptic characteristics of the galoba jelly drink, namely for the ...
openaire +1 more source
Pemanfaatan angkak biji durian dalam pembuatan Jelly Drink: pengaruh variasi konsentrasi ekstrak Rosela terhadap sifat fisikokimia dan organoleptik Jelly Drink [PDF]
, 2020 Angkak merupakan produk hasil fermentasi beras (Oryza sativa) oleh kapang Monascus purpureus. Media selain beras yang dapat digunakan dalam memproduksi angkak adalah biji durian.
Angela, Jessica
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EFFECT OF EXTRACTION CONDITIONS, HEAT TREATMENTS AND SPRAY-DRYING ON STABILITY OF ROSELLE CALYCES ANTHOCYANINS AS NATURAL FOOD COLORANTS [PDF]
Fayoum Journal of Agricultural Research and Development, 2018 The present study was designed to investigate effect of spray-dryingas microencapsulation technique on the stability of Roselle calyces‘anthocyanins.
Samir A., Abass M., Selim K. A.
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Karakteristik Jelly Drink Seledri dengan Variasi Konsentrasi Karagenan dan Agar [PDF]
Journal of Food and Culinary, 2019 Jelly drink merupakan salah satu alternative untuk memenuhi kebutuhan akan minuman yang praktis Salah satu bahan pangan yang dapat dimanfaatkan yaitu seledri karena sebagian besar seledri hanya digunakan sebagai campuran sup dan bahan makanan berkuah.
Nadlifatul Hasanah +2 more
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Shelf-life estimation of jelly drink formulated with bay leaf ( Syzygium polyanthum) and guava juice (Psidium guajava) [PDF]
BIO Web of ConferencesJelly drinks must meet two essential requirements: safety and quality during storage and distribution. This study aimed to investigate the shelf life of jelly drinks containing a 50:50 ratio of bay leaf extract and guava juice at various storage ...
Putri Sefanadia +2 more
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