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Optimization of Reverse Spherification Technique and its Impact on Physical a…
Spherification is one of the molecular gastronomy technique commonly used to produce “false caviar”. There are several methods on spherification, one of them is reverse spherification. Reverse spherification technique is more versatile compared with basic technique. Reverse spherification was done by submerging a calcium-contained liquid in a sodium alginate bath. In this study, tomato juic…
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- FS 19-010
Isolation and Caracterization of Microorganisms for Indonesian Low-Salt Soy S…
Soy sauce is a fermented soybean product that is consumed broadly as a food condiment in Asian cuisine. Indonesian traditional soy sauce is produced through high salinity brine fermentation with NaCl 12-26%. Salt is a fundamental component required in fermentation since it determines the organoleptic characteristics affecting flavor and texture, as well as microbial properties. However, the pre…
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- FS 19-009
Characterization of Physical, Chemical, and Sensory Properties of Commercial …
Excessive sodium intake is currently one of the major global health concerns as it is a risk factor for high blood pressure and kidney failure. The global and Thai sodium consumption are currently still higher (9-12 g/day) than the target set by the WHO (
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- FS 19-005
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