Results 161 to 170 of about 160,048 (259)

Optimization of Chlorella SP. Flour Fortification in the Processing of Nata [PDF]

, 2017
This research aimed to study the effect of Chlorella sp.different weight and to find out the optimum weigth of Chlorella sp. flour fortified into the nata. The method used was experimental, that was fortification of Chlorella sp.
Sumarto, S. (Sumarto), Syahrul, S. (Syahrul), Zulistiara, J. (Juanidia)   +2 more
core  

Training on The Utilization of Coconut Water Into Nata De Coco A Food Product With High Fiber Content in Communities in Nagari Tanjung Balik, Solok District

Pelita Eksakta
The use of coconut water by the community is still rarely done, even though coconut water can be used as a basic ingredient for making nata de coco. Nata de coco is a processed product that is quite popular in Indonesia.
Linda Advinda
semanticscholar   +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

Pemanfaatan Nata De Coco Termodifikasi Asam Sitrat Sebagai Bahan Bku Membran [PDF]

, 2015
In order to discover the alternatif of membrane raw material, modification of nata de coco by esterification has been conducted. In this research, it has been done using citric acid and dibutyltin oxide catalyst.
Kamulyan, B. (Budi), Mardiana, D. (Diah), Syaifudin, A. (Achmad)   +2 more
core   +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

Editorial: Genomics and metagenomics approaches for food value chain quality, safety, and product development. [PDF]

Front Microbiol, 2022
Barretto C, Combrisson J, Bokulich N.
europepmc   +1 more source

0810 Drag reduction of nata de coco suspensions

The Proceedings of the Fluids engineering conference, 2012
Jun WARASHINA, Satoshi OGATA, Takuya KUBO   +2 more
openaire   +2 more sources

Response surface methodology for optimization of nitrocellulose preparation from nata de coco bacterial cellulose for propellant formulation. [PDF]

Heliyon
Jori Roslan N, Jamal SH, Abdul Rashid JI, Norrrahim MNF, Ong KK, Wan Yunus WMZ.   +5 more
europepmc   +1 more source