Results 71 to 80 of about 2,889 (186)

Beyond Removal Efficiency: Environmental Risk Assessment of Tartrazine Degradation via ZnO and TiO2 Nanoparticles in Mussels

Environmental Toxicology, EarlyView.
ABSTRACT Tartrazine (TZ) is a widely used synthetic azo dye with high aqueous stability, resulting in persistence in wastewater. Photoreactive nanomaterials, principally zinc oxide (ZnO) and titanium dioxide (TiO2) nanoparticles (NPs), are frequently employed for dye removal under light‐exposed conditions; nevertheless, their ecotoxicological ...
İrem Can, Ezgi Can Güzel, Volkan Saritunç, Selin Ertürk Gürkan   +3 more
wiley   +1 more source

PENGARUH TINGKAT KEMATANGAN BUAH BELIMBING (Averrhoa carambola L.) DAN PROPORSI PENAMBAHAN GULA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK JELLY DRINK MENGANDUNG KARAGINAN

Jurnal Pangan dan Agroindustri, 2017
Indonesia merupakan salah satu negara penghasil buah belimbing terbesar di dunia. Buah belimbing masih belum dimanfaatkan dengan baik, umumnya masyarakat hanya mengkonsumsi secara langsung.
Hani Rachmayati, Wahono Hadi Susanto, Jaya Mahar Maligan   +2 more
doaj  

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Amerta Nutrition
Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract
Sefanadia Putri, Sri Anna Marliyati, Budi Setiawan, Rimbawan Rimbawan, Andi Eka Yunianto, Asep Rusyana   +5 more
doaj   +1 more source

THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric, 2019
Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic ...
Samsul Rizal, Julfi Restu Amelia, Suharyono A S   +2 more
doaj   +1 more source

Characteristics of Secang Jelly Drink as Functional Drink with the Addition of Red Ginger Extract for Antioxidant Source

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Secang wood (Caesalpinia sappan L.) and red ginger can be used as alternative functional drinks in form of jelly drinks, due to the antioxidant properties contained in these two ingredients. In this study, we wanted to know the characteristics of secang jelly drinks with addition of red ginger extract at various concentrations.
Bevhia Moza Agusthi, Muhammad Fajri Romadhan   +1 more
openaire   +1 more source

How weather got its words: a history of meteorological English – Part 1: Old English to the Age of Discovery

Weather, EarlyView.
The English language is a gargantuan, gluttonous beast. It has become extraordinary among its peers in its powers of assimilation – such that we rarely consider the diverse origins of the words we use. In this two‐part paper, we will explore these origins, including the Pontic‐Caspian steppe, the British Empire, latinophone scientists and a TV show. We
Kieran M. R. Hunt
wiley   +1 more source

PEMBUATAN JELLY DRINK Averrhoa blimbi L. (KAJIAN PROPORSI BELIMBING WULUH : AIR DAN KONSENTRASI KARAGENAN)

Jurnal Pangan dan Agroindustri, 2013
Belimbing Wuluh (Averrhoa blimbi L.) mengandung vitamin C sebesar 25 mg/100 g buah segar, dengan kadar air tinggi ± 93% membuat buah ini mudah rusak dan daya simpannya singkat (4-5 hari), sehingga diperlukan pengolahan agar belimbing wuluh memiliki umur ...
Firdausia Agustin, Widya Dwi Rukmi Putri
doaj  

PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA

Jurnal Teknologi dan Industri Pangan, 2015
Information about heat resistance (D and z values) of target bacteria is needed for the thermal process design on drink from Green Grass Jelly (Premna oblongifolia Merr.) and Roselle (Hibiscus sabdariffa L.), so it can guarantee quality and safety of the
Eko Hari Purnomo, Puspo Edi Giriwono, Dias Indrasti, Antung Sima Firlieyanti, Andini Giwang Kinasih   +4 more
doaj   +1 more source

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, EarlyView.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

Psilocybin‐assisted psychotherapy for methamphetamine use disorder: A pilot open‐label safety and feasibility study

Addiction, EarlyView.
Abstract Background & Aims There are few effective treatments for methamphetamine use disorder, despite increasing global demand. Here, we assessed the safety and feasibility of outpatient psilocybin‐assisted psychotherapy for methamphetamine use disorder. Design Single arm, open label pilot study.
Elizabeth Knock, Krista J. Siefried, Gill Bedi, Steven Albert, Richard O. Day, Nadine Ezard, Margaret Ross, Paul Liknaitzky, Jonathan Brett   +8 more
wiley   +1 more source