Formulation of chocolate bar enriched with omega-3 from candlenut oil extract
The aim of this study is to formulate chocolate bar enriched with omega-3 from candlenut oil extract. This formulation will escalate the unsaturated fatty acid composition in chocolate bar. Differe…
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- 1036
Development of techniques for the extraction of natural products using liquid…
The study was conducted to study and develop the techniques of liquid CO2 extractionrnby measuring and controlling the pressure and temperature of the process and to usernthe techniques to extract …
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- 1039
The extraction of pineapple (ananas comosus) fruit juice with high concentrat…
Pineapple has proteolytic enzyme called bromelain. Bromelain has several medicinalrneffect, recent research even prove the effectivity of Bromelain in treatment ofrnHIV/AIDS patients. The problem w…
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- 1040
The study of production of ready to drink butterfly pea extract
The primary purpose of this thesis is to find the best formulation method in thernproduction of ready to drink butterfly pea extract and determine the best storagerncondition and type of packaging …
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- 1041
Application of enzymatically processed chitooligosaccharides for anti microbi…
This research was part of research on the exploration of natural antimicrobial materialrnfrom chitin derivatives. The aim of the research was to identify the bioactivity ofrnchitooligosaccharides o…
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- 1042
Effect of drying technique on the quality of alkali treated cottonii (atc)
A Study on the effect of a drying technique on the quality of Alkali Treated Cottonii (ATC) was conducted. The aim of this research is to observe which method of drying obtains the best quality of …
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- 1043
Eggplant juice development for base material in vegetable juice industry
The objectives of this research were development of the method to produce eggplantrnjuice, observation of its physicochemical properties, acceptance examination ofrneggplant juice as base material …
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- 1044
O2 removal using trickling tray method in the production of coconut water for…
A deoxygenation process of coconut water that utilized a combination of pressurernreduction and inert gas sparging carried out in a trickling tray unit was investigated.rnThe process was done at 7O…
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- 1045
Quality of edible coated fresh cut sapota using glucomannan in modified atmos…
The objective of this research were determined the concentration of glucomannan for edible coating of minimally processed cherry sapota fruit, determined the O2 and CO2 composition and temperature …
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- 1046
Probiotics enrichment on non-dairy frozen dessert product
Based on the definition made by the World Health Organization (WHO) and the Foodrnand Agricultural Organization (FAO) of the United Nations (2002), probiotics are livernmicroorganisms which, when a…
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- 1048
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