5 articles in this issue
Ashfiya Hanif Hasnadewi,Mulyati Mulyati,Ardaning Nuriliani,Fajar Sofyantoro
Ulva lactuca is a functional food ingredient with high antioxidant content. The presence of heavy metal contaminants in natural Ulva lactuca needs to be eliminated. Ulva lactuca was investigated for its potential as a nephroprotector in female Wistar rats... see more
Aziza Lfitat,Imad Ed-dahmani,Fatima Zohra Bousraf,Abdelhaq Belhaj,Tarik Ainane,Mustapha Taleb,Abdelkader Gourch,Abdelfattah Abdellaoui
A comparative antifungal efficacy study of argan kernels was performed using different solvent fractions obtained by the two extraction methods: cold extraction by maceration at room temperature (1) and hot extraction by Soxhlet apparatus (2). Results dem... see more
Fiyan Maulana Rajendra,Rachmad Gunadi,Supriyadi Supriyadi
Black tea has a lower antioxidant capacity than other teas, such as green tea, white tea, and oolong tea. Tannase and tyrosinase can be used as a treatment to improve the quality of black tea infusion. Tannase has been reported to be an effective way to e... see more
Anthony Ukom,Dennis Egbujor,Lilian Nwanagba,Immaculata Okparauka
Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash,... see more
Khaeruddin Aris,Andriati Ningrum,Supriyadi Supriyadi
Green tea in Indonesia has an astringent and bitter taste due to its high catechin content. Adding amino acids and reducing sugars in green tea processing will increase the desirable flavor and cover the astringent and bitter flavors by increasing the Mai... see more