Results 101 to 110 of about 428 (170)

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids. [PDF]

Foods, 2022
Lin X, Song Z, Jiang H, Hao Y, Hu X, Liu S, Li C.   +6 more
europepmc   +1 more source

DRIED NATA DE COCO WITH WATER ABSORPTIVITY COMPETING SILICA GEL

Indonesian Physical Review
Nata de Coco (NDC)  is a network of cellulose fibers that traps abundant of water. If a freshly made NDC is dried to remove nearly all trapped water, we will get a very hygroscopic material. This material is potential for making water adsorber that might compete the well known silica gel. NDC was prepared using standard methods and its water absorption
Handika Dany Rahmayanti, Elfi Yuliza, Nadya Amalia, Mikrajuddin Abdullah   +3 more
openaire   +1 more source

Cadmium and lead ions adsorption on magnetite, silica, alumina, and cellulosic materials. [PDF]

Sci Rep, 2023
Wonorahardjo S, Fajaroh F, Joharmawan R, Nazriati N, Budiasih E.   +4 more
europepmc   +1 more source

Cabbage Core Powder as a New Food Material for Paste Preparation with "Nata Puree". [PDF]

J Appl Glycosci (1999), 2022
Tokuyasu K, Yamagishi K, Ando Y, Shirai N.   +3 more
europepmc   +1 more source

The effect of layering structures on mechanical and thermal properties of hybrid bacterial cellulose/Kevlar reinforced epoxy composites. [PDF]

Heliyon, 2022
Rusdi RAA, Halim NA, Nurazzi NM, Abidin ZHZ, Abdullah N, Ros FC, Ahmad N, Azmi AFM.   +7 more
europepmc   +1 more source

Cost-Effective Synthesis of Bacterial Cellulose and Its Applications in the Food and Environmental Sectors. [PDF]

Gels, 2022
Kamal T, Ul-Islam M, Fatima A, Ullah MW, Manan S.   +4 more
europepmc   +1 more source

"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan. [PDF]

J Appl Glycosci (1999), 2021
Tokuyasu K, Yamagishi K, Matsuki J, Nei D, Sasaki T, Ike M.   +5 more
europepmc   +1 more source

Rheological Properties of Nata de Coco

Journal of Cookery Science of Japan, 1995
Murayama, Atsuko, Ichikawa, Yoko, Kawabata, Akiko   +2 more
openaire   +1 more source

Conductimetric biosensor for the detection of uric Acid by immobilization uricase on nata de coco membrane-pt electrode. [PDF]

Anal Chem Insights, 2011
Mulyasuryani A, Srihardiastutie A.
europepmc   +1 more source

Characterization of the Interactions between Cereal Flour and "Nata Puree" in Batter. [PDF]

J Appl Glycosci (1999), 2022
Tokuyasu K, Matsuki J, Yamagishi K, Ike M.   +3 more
europepmc   +1 more source