Results 201 to 210 of about 160,048 (259)

Vitamin B Complex Encapsulation in Bacterial Nanocellulose: A Novel System for Heat and Chemical Stabilization in Food Products. [PDF]

Polymers (Basel)
Sánchez-Osorno DM, Amaya-Bustos SL, Molina-Ramírez C, López-Jaramillo MC, Martínez-Galán JP.   +4 more
europepmc   +1 more source

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A new design of colorimetric films using bacterial cellulose nanocrystals derived from nata de coco for sensing volatile organic compounds.

International Journal of Biological Macromolecules
In this work, bacterial cellulose (BC) derived from Nata de Coco is a polysaccharide material, and it is further processed into bacterial cellulose nanocrystal (BCNC) via acid hydrolysis.
K. Srithammaraj, Bhumin Than-ardna, Mohini Sain, H. Manuspiya   +3 more
semanticscholar   +3 more sources

Nata de Coco Industry in the Philippines

2016
openaire   +3 more sources

Novel ultrafine carboxyl-functionalized carbon nanofiber derived from nata de coco for electrochemical nitrite sensing in ultra-processed food and drinking water.

Food Chemistry
Nitrite (NO2-) is used in food production. High levels of NO2- intake pose health risks from carcinogenic nitrosamines. This research presents an electrochemical sensor that detects NO2- in ultra-processed foods and drinking water using a novel ultrafine
Thanawath Tuntiwongmetee, Suntisak Khumngern, Supapich Romportong, Natha Nontipichet, L. Chuenchom, Atchara Lomae, P. Thavarungkul, Apon Numnuam   +7 more
semanticscholar   +1 more source

Analysis of Copper and Lead in Nata de Coco

Indonesian Journal of Chemistry and Environment, 2023
The content of heavy metals in nata de coco has become a polemic in Indonesia due to the use of fertilizers such as urea, NPK, and ZA as a source of nitrogen and it is feared that it will leave residues in nata de coco products. The purpose of this study was to analyze the levels of heavy metals Cu and Pb in branded and bulk nata de coco.
Annida Fadlila Hanan, Jahra Najdah Alfiah, Safira Rizqi Annisa, Hindun Hindun   +3 more
openaire   +1 more source

Mechanical Evaluation of Different Loading Fractions of Nata de Coco Bacterial Cellulose Reinforced with Epoxy Resin

Jurnal Kejuruteraan
The use of agricultural by-product fibers as reinforcements in natural-based composites presents a promising approach to addressing the limited availability, high cost, and inconsistent quality of traditional natural fibers such as jute, flax, and hemp ...
Zainon Sharmila Shamsuddin, Ahmed Naser Abdelraouf Moahmed, Ainon Shakila Shamsuddin, Nishata Royan Rajendran Royan, Nur Hasalli Ibrahim   +4 more
semanticscholar   +1 more source

Analisis Pemanfaatan Limbah Air Kelapa sebagai Bahan Baku Produksi Nata De Coco

Jurnal Bisnis Mahasiswa
Nata ialah makanan berserat tinggi yang beredar di masyarakat secara luas. Nata de coco terbuat dari kelapa yang diambil airnya. Air kelapa seringkali diabaikan dan terbuang sehingga menjadi limbah terlebih di dalam pasar tradisional.
Sari Puspitaning Tyas, Siti Musarofah, M. David, Sawabi Sawabi   +3 more
semanticscholar   +1 more source

Swelling capacity analysis and oversize deviation of nata de coco processed by CV ABC Yogyakarta

Journal of Halal Science and Research
Nata de coco is a food product derived from fermented coconut water with the help of the bacterium Acetobacter xylinum. CV ABC is the company that always produces nata de coco and notices the quality of the product.
M. Yahya, Amalya Nurul Khairi, A. Uddin
semanticscholar   +1 more source

Analisis Quality Control Circel (QCC) Produk Marico Nata de Coco pada PT XYZ

Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri
Penelitian ini bertujuan untuk menganalisis penerapan Quality Control Circle (QCC) dalam proses produksi Marico Nata de Coco di PT XYZ. PT XYZ merupakan perusahaan yang bergerak di bidang produksi Nata de Coco.
Adela Vivi Davita, B. Hartono
semanticscholar   +1 more source