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259  Articles
1 of 27 pages  |  10  records  |  more records»
Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of ... see more

The purpose of this study was to obtain the optimum extraction conditions by performing the optimization of temperature and extraction time and characterization of constituent chemical components of oleoresin nutmeg (Myristica fragrans Houtt) Origin of No... see more

The aim of this study was to determine the best ratio of the encapsulant mixture whey protein concentrate (WPC):maltodextrin (MD) for microencapsulation of nutmeg (Myristica fragrans Houtt) oleoresin. In this study encapsulant used was a mixture of whey p... see more

AbstractApplication of ultrasonic-assisted extraction (UAE) is widely used to extract active compounds of certain product due to its lower energy consumption and shorter operating times than conventional method. However, proper configuration of UAE in imp... see more

The purpose of this study was to compare the composition of oleoresin nutmeg (Myristica fragrans Houtt) madedirectly by maceration and combined distillation – maceration. Nutmeg oleoresin yield amounted to 15.17±0.07 (% db)obtained by direct maceration an... see more

Meat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food... see more


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Penelitian ini bertujuan untuk mempelajari pengaruh ukuran partikel limbah penyulingan pala (Myristica fragrans Houtt.) dan suhu ekstraksi terhadap rendemen dan mutu oleoresin pala yang dihasilkan pada proses ekstraksi pelarut menggunakan bantuan ultrason... see more

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