Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 3 from your keywords: subject="Carbonated soft drink...
cover
Development Of Lychee-orange Carbonated Soft Drinks Using Different Concentra…
Comment Share
Madelyne Aurelia

The consumption of low or zero−calorie carbonated soft drinks (CSD) which utilize artificial sweeteners are growing in popularity as it can provide sweetness without adding calories. A blend of acesulfame−K and sucralose is known to exhibit good taste results in comparison to sugar−containing products. In this study, different concentrations of sweetening agents (100% sucrose, 60% sucrose…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FT-019
cover
Industrial Internship At Pt. Symrise Indonesia As A Food Applicator For Sweet…
Comment Share
Ashella Loral Lydia Claire

The internship at PT. Symrise, a global manufacturer of flavors and fragrances, offered valuable practical experience in the food industry, specifically in flavor application for the sweets and beverages department. Tasks included compounding prototypes, analyzing physicochemical properties, and contributing to sensory evaluations. The focus on developing flavors for diverse products, such as r…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FS-010
cover
Development Of Stevia-sweetened Honey-apple Carbonated Soft Drink:physicochem…
Comment Share
Chrisanta Charmenita Lukman

Consumer awareness of health concerns has prompted a growing trend in the food and beverage industry for the development of low-calorie products. Stevia, a natural, intense sweetener with zero-calorie properties, is a suitable alternative for producing healthier carbonated soft drinks (CSD). The study aimed to develop a stevia-sweetened honey-apple carbonated soft drink with two different formu…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
EP FT-011