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57.013  Articles
1 of 5.702 pages  |  10  records  |  more records»
Biokatalis heterogen memerlukan penyangga yang sesuai melalui teknik imobilisasi enzim, terutama jika digunakan dalam industri makanan. Dalam sintesis perisa ester alami, busa poliuretan (PUF) dipilih sebagai penyangga imobilisasi lipase, karena memiliki ... see more

The tendency for excessive consumption of MSG has prompted various studies to find a replacement. One of the ingredients studied is Sungkai leaf powder (Albertisia papuana Becc) which has been used by people in Kalimantan as a flavor enhancer. This study ... see more

The tendency for excessive consumption of MSG has prompted various studies to find a replacement. One of the ingredients studied is Sungkai leaf powder (Albertisia papuana Becc) which has been used by people in Kalimantan as a flavor enhancer. This study ... see more

Research has been carried out on the production of natural flavorings from sunflower seeds and white shells by an enzymatic process using endo- and exo-protease enzymes from papaya sap (papain) and biduri plant sap (calotropin). The study aimed to determi... see more

Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and others. T... see more

The aim of the study was the examination of body’s response process (saliva speed) on different flavors: fresh fruit flavor, solutions of liquid industrial flavors of the same name fruit and products comprising natural liquid flavors. The study was conduc... see more

Foods and beverages generally contain numerous aromatic compounds, some naturally present in the raw materials and some forming during processing. Starting from this fact we decided in analyzing the active principals from three different flavored vinegars... see more

Generally beer contain numerous aromatic compounds, some naturally present in the raw materials and some formed during processing. In this work were analysed beer wort flavor compounds, during primary fermentation, taking into study two beer wort types: o... see more

The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly... see more

1 of 5.702 pages  |  10  records  |  more records»