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247  Articles
1 of 26 pages  |  10  records  |  more records»
This study aimed to determine the exact cinnamon concentration in the manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels of cinnamon concentration, i.e., 0, ... see more

Effervescent granules are coarse to very coarse powders containing medicinal elements in a dry mixture. It’s consist of sodium bicarbonate, citric acid, and tartaric acid when added to water, the acid and base react to liberate carbon dioxide to produce f... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

Honey and cinnamon are plant products that have many properties, one of which is used as an antibacterial agent for various diseases. The effectiveness of the two active substances against bacteria in the Enterobacteriaeae family is unclear. The... see more

The sodium benzoate in cinnamon syrup is used as a preservative. The use of sodium benzoate has been regulated by the BPOM, which should not exceed 600 mg / kg. Consuming drinks containing sodium benzoate continuously can trigger cancer, because sodium be... see more

Indonesia is the largest cinnamon producing country in the international market. The presence of competing countries causes competition for completed cinnamon demand in the international market. International trade requires that each country has specializ... see more

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

1 of 26 pages  |  10  records  |  more records»