Cytotoxicity For Zn-Sr Cosubstituted Hydroxypatite

Edition

-

ISBN/ISSN

Intern 018-2024

Collation

x, 24 p. : ill. ; 30 cm.

Series Title

-

Call Number

BM-005

The Effect of Different Concentrations of Carrageenan and Sugar Substitutes o…

Jamu is a common practice of Indonesia's traditional drinks to maintain health and immunity made with various natural ingredients from plants and herbs. As for jamu kunyit asam or tamarind acid, just like the name it is made with a combination of turmeric and tamarind. Though there are many ways in combining traditional herbal medicines with the modern form of delights, one of them is gummy …

Physicochemical and Sensory Properties of Steamed Banana Cake Made From Banan…

Bananas are one of the most popular fruits consumed in Indonesia. It is the fruit that Indonesia produces the most, with 9.2 million tons produced in 2022 and 91 kg consumed weekly per person. Vitamins and minerals are all found in good amounts in bananas. Bananas are a versatile fruit that can be used for various kinds of food, such as banana cake. However, banana cake contains gluten and …

Cytotoxicity Test for Zn-Sr Cosubstituted Hydroxyapatite

The current report states the author’s experience as an intern at Badan Riset Inovasi dan Nasional (BRIN), under the department of Pusat Riset Material Maju (PRMM). The goal of this internship was to create a systematic review that discusses the cytotoxic effects of hydroxyapatite cosubstituted with zinc (Zn) and strontium (Sr) on osteoblastic cell lines, with the goal of possibly using this …

Cross-Sectional Study of Different Age, Gender, and Masticatory Performance o…

Texture, often overshadowed by flavor, is a critical attribute in cereal bar development. This research explores the texture preferences of sugar-substituted cereal bars, focusing on individual characteristics such as age, gender, and masticatory performance. The study associates and correlates these characteristics with texture preference to provide recommendations for optimizing the textur…

Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes …

Cereal bars are currently popular snacks made primarily of cereal, fats, and sugar as it's convenient and portable. However, high amounts of sugar are typically included in the formulations, and excessive consumption of these sugars may result in health problems. To address the issue, this sugar substitutes (polyols) such as sorbitol, isomalt, erythritol, and xylitol are used to replace sugar i…

DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT …

"Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch …

Making vegan meat : the plant-based food science cookbook

Edition

-

ISBN/ISSN

9781642506006

Collation

167 p. : ill. ; 26 cm

Series Title

-

Call Number

641.5636 Tho m