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1.154  Articles
1 of 116 pages  |  10  records  |  more records»
La producción mundial de chatarra electrónica es un problema ambiental. Parte importante de estos residuos son metales preciosos. Para recuperarlos, se utilizan diversos métodos de separación, como la extracción con extractantes encapsulados, para lo cual... see more

Studi pembuatan cat tembok emulsi menggunakan bahan pengisi kapur sangat potensial untuk dikembangkan karena ketersediaan kapur yang banyak di alam. Cat tembok emulsi telah dibuat dari campuran bahan pengisi, bahan pengikat, pigmen, pelarut, dan bahan tam... see more

Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein... see more

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil.  This study used a Completely Randomized Design (CRD) with five trea... see more

Mono - Diasilgliserol (MDAG) merupakan merupakan emulsifier yang paling banyak digunakan dalam industri makanan. Emulsifier merupakan salah satu produk oleokimia yang bernilai ekonomis tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik MDAG y... see more

Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of... see more

Studi pembuatan cat tembok emulsi menggunakan bahan pengisi kapur sangat potensial untuk dikembangkan karena ketersediaan kapur yang banyak di alam. Cat tembok emulsi telah dibuat dari campuran bahan pengisi, bahan pengikat, pigmen, pelarut, dan bahan tam... see more

ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified ... see more

Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Co... see more

1 of 116 pages  |  10  records  |  more records»