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Found 2 from your keywords: author="Christina, Josephine"
cover
The Effect of Honey in Different Concentration as Sugar Syrup Subtitute in It…
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Christina, JosephineAntonius, Billy

Honey is a better alternative as sucrose replacer compared to the other sweeteners as honey has hypoglycaemic effect, cause reduction in blood lipids, homocysteine levels, and C-reactive protein levelsin normal and hyperlipidaemic subjects. Honey can also improve the taste of cookies and meringue compared to the other sweeteners. As snacking is trending while diabetes is emerging, the sugar con…

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FS 19-013
cover
Effectm of Rice Bran Hydrolysates on Thermal Degradation of Anthocyanins of P…
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Wiranegara, HansChristina, Josephine

Thermal degradation of the anthocyanin is a significant issue for the food industries; yet heat treatment is one of the most widely used methods to preserve and extend the shelf life of foods. The stability of anthocyanin can be improved and co-pigmentation is a prominent strategy to improve the stability of anthocyanin through complex formation. Rice bran hydrolysates (RBH) is the product of p…

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Call Number
FS 19-008