Results 71 to 80 of about 137 (90)
Mikroenkapsulasi Ekstrak Betasianin Kulit Buah Naga Merah: Kajian Rasio dan Konsentrasi Penyalut
Jurnal Pangan dan AgroindustriRed dragon fruit peel has a fairly high content of betacyanin pigment, so it has the potential as a natural food color. However, its stability is influenced by various factors. To maintain its stability, microencapsulation technology can be used with the
Sudarminto Setyo Yuwono +2 more
doaj +1 more source
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2014 Abstrak Penelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik.
Sakunda Anggarini +2 more
doaj
Jurnal Pangan dan Agroindustri, 2014 Kacang tunggak (Vigna unguiculata L.) merupakan bahan pangan lokal tinggi protein. rendah lemak, potensinya kurang. Pembuatan yogurt bubuk berbasis kacang tunggak mejadi pilihan produk yogurt untuk vegetarian membutuhkan protein dan menghindari ...
Malsa Fian Yana, Joni Kusnadi
doaj
, 2022 Bu çalışmanın amacı izomaltüloz (İZO), maltodekstrin (MALT) ve kafein (KAF) çözeltilerinin ağızda çalkalanmasının reaksiyon zamanına (RZ) etkisini karşılaştırmaktır. Tekrarlı ve tek kör gerçekleştirilen bu çalışmada, 30 sağlıklı antrene kadın ve erkek sporcuya her gün 25 ml'lik 6 farklı çözeltiden biri (%2,4 KAF, %6,4 MALT, %6,4 İZO, KAF+İZO ve KAF ...
openaire +1 more source
KARAKTERISTIK MIKROKAPSUL MINYAK ATSIRI LENGKUAS DENGAN MALTODEKSTRIN SEBAGAI ENKAPSULAN
Jurnal Teknologi dan Industri Pangan, 2013 Supriyadi -, A. Sakha Rujita
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Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step. [PDF]
FoodsStavropoulou NA +2 more
europepmc +1 more source
Maltodekstrin – et risikomoment i mat og tilskudd
Tidsskrift for Den norske legeforeningInge Andreas Lindseth, Marit Kolby
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PENGGUNAAN MALTODEKSTRIN DARI PATI BERAS (Oryza sativa) SEBAGAI BAHAN PENGIKAT TABLET ASETOSAL
, 2009 Maltodextrin is a starch derivative product generated from partial hydrolysis by α-amylase enzyme with a value of Dekstrose Equivalent (DE) of less than 20. Maltodekstrin was mixed with water to form colloidal liquid when heated and has the ability as a binder.
Syofyan, Syofyan +2 more
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