Evaluation of traditional essential oils as preservative in bakery product
In recent years, there has been a general trend towards replacing the use of chemical preservative by natural preservative derived from various plants in processed food. This research deals with th…
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- 619
Determination of total soluble solid of guava by using near infrared reflectance
Method to assess the internal quality of guava is essential to sort the prime quality without damaging the fruits. One of the methods is using NIR. The purpose of this research is to utilize NIR me…
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- 620
Determination of thermal diffusivity of patin fish sausage in heat processing
Patin fish sausage is very new food product. The characteristics and properties of this product are unknow and unprovided very well. The most important thing that need very deep attention is the sa…
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- 621
Study of potential antioxidant activities from local colored indonesian veget…
The aim of this research was to study the antioxidant activity and total phenolic content in Indonesian colored vegetables. Twelve different types of vegetables with different color were examined. …
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- 622
Hydrolysis of seaweed for bioethanol production
This research was divided into two sections. In the preliminary research three cultivation mediums (Nutrient Broth, Specific Cellulose Broth, and Sargassum Broth) were studied to verify the optimum…
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- 623
The use of monolaurin and green tea mixture for the preservation of meat
The purpose of this research was to examine the use of natural preservative in food particularly in meat (beef). The preservatives used in this research were monolaurin and green tea extract. Both …
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- 625
Influence of steam pressure and slurry concentration on quality of dried taro…
Utilization of taro corms into various end products using taro flour as the base material, require a lot of development efforts in order to obtain higher added value of taro as non rice carbohydrat…
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- 626
Improvement of the quality of cardamom oil as flavoring agent through encapsu…
Cardamom oil is commonly used as a flavoring agent and finds application in many food industries. Due to is high volatility, the quality of Cardamom oil as flavoring agent may be reduced in the lon…
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- 627
Study on inhibitory activities of various traditional herbal essential oils a…
The main purpose of this research is to study the inhibitory activities of traditional herbal essential oils and their key constituents against a variety of food-spoilage- inducing bacterias and mo…
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- 628
Analysis of corporate strategy and company performance: a case study on busin…
Purpose – The purpose of this research is to identify business potentials of cassava inrnproduction and plantation and to determine business potentials of cassava in productionrnand plantation a …
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- 1940
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