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2.376  Articles
1 of 239 pages  |  10  records  |  more records»
UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD   Feri Kusnandar 1), Faále Tumaalii 1) , and Robert W. Hosken 1)   Centre for Advancement for Food Technology and Human Nutrition, School of Applied Sciences, Univer... see more
< | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | UHT PROCESSED CHICKPEA LIQUID MEAL:< | /span> | < | /strong> | < | /p> |  < | h1> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD< | /span> | < | /h1> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:16pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:11pt | " lang="en-gb" xml:lang="en-gb"> | Feri Kusnandar < | sup> | 1)< | /sup> |  |  Faále Tumaalii < | sup> | 1)< | /sup> |   |  and Robert W. Hosken < | sup> | 1)< | /sup> | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Centre for Advancement for Food Technology and Human Nutrition | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | School of Applied Sciences |  University of Newcastle | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Ourimbah Campus |  Australia< | /span> | < | /p> | 
PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misn... see more

Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga... see more

Warna merupakan salah satu parameter mutu penting dari konsentrat apel. Teknologi kamera smartphone yang semakin akurat dan mudah dioperasikan berpotensi untuk mengukur warna konsentrat apel. Penelitian ini bertujuan untuk mengevaluasi penggunaan kamera s... see more

Premix kernel as fortificant on the rice fortification has a very important role for the success of the fortification program. The important aspect of premix kernel besides the uniformity of micronutrient content is also mostly determined by its physical ... see more

Instant analog rice is a form of product development from analog rice that is ready for consumption without the need to be cooked first but only needs to be soaked in boiling water for 3-5 minutes. The main challenge in developing instant analog rice is t... see more

Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin, and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free c... see more

Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin, and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free c... see more

The modern food industry and a variety of food products require tolerant starch as raw material for processing in a broad range of techniques, from preparation to storage and distribution. Dual modification of arrowroot starch using hydroxypropylation and... see more

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