The formulation of the vanilla ginger drink relies on red ginger or Zingiber officinale var. Rubrum, which is extracted as a powder due to its wide usage as a spice in beverages and its health benefits. Vanilla ginger drinks, popular in Indonesia, are marketed as refreshing milk-based drinks combining vanilla and ginger flavors in liquid form. However, to improve efficiency in terms of time…
Competition between food industries has become more intense and would lead to highly competitive selection of food products. If a company wants to compete with other competitors, one important thing that needs to do is by increasing the quantity and quality of its final product. Providing quality and safe food to the population is one of the central long-term concerns of nations in the area of …
Atopic dermatitis is a multifactorial chronic skin inflammatory disease characterized by acute flare-ups and exacerbations, chronic eczematous skin lesions on dry skin, as well as intensive pruritus. It affects 10-30% of children and 2-10% of adult worldwide with an early onset. Currently, there has been no treatment that can address this disease completely. This research is aimed to investigat…
This paper aims at understanding how Social Business Branding is perceived by customers of Online Taxi Companies. Through inspecting the relationships of Social Business Branding and Customer Perceived Values. 118 responses of questionnaire online surveys were obtained via convenience sampling in Jakarta was obtained. SEM PLS Consistent Bootstrapping was used to analyze the results. It is foun…
"Nutritional Genomics" paves the way for novel applications in medicine and human nutrition, and this volume presents the latest data on how genetic variation is associated with dietary response and how nutrients influence gene expression. In doing so, it brings together the various disciplines involved in this field of research, making this essential reading for nutritionists, biochemists and …
This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production-to-consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the g…