Evaluating Different Formulations of Ready-to-Drink Slimming Beauty Beverages…

Edition

-

ISBN/ISSN

EP014

Collation

xi, 45 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-005

comparative Analysis of Stabilizers in Recombined Chocolate Milk Products: Ef…

This study explores the impact of stabilizers (guar gum, gellan gum, locust bean gum, carrageenan) on the appearance,viscosity, and sensory evaluation of recombinant chocolate milk. Through viscosity measurements and sensory evaluations, it aims to understand how stabilizers influence sensory and physical characteristics for product development. In the quest for superior dairy products, man…

The Effect of Freezing Time Variation as Critical Process Parameters In Freez…

Mesenchymal stem cells secretome (MSC-S) are non-hematopoietic multipotent stromal cells that have the ability to renew themselves and differentiate into multilineages, which has been shown to have therapeutic effects on wound healing process. In order to produce a “ready-off-the-shelf ” secretome powder, a lyophilization or also known as freeze-drying process needs to be carried out. I…

The Development of Vegan Italian Beef Sausage at PT Bellywell Sehat Makmur

PT Bellywell Sehat Makmur is a healthy food company that offers several range of products such as healthy catering, outlet food products, vegan products, as well as healthy FF (frozen food) products. The development of plant-based meat alternatives (PBMA) has grown intensively as it is also increasing in demand. Plant-based sausage is considered as an emulsion type of product and also is ex…