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Found 2 from your keywords: subject="color analysis"
cover
THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLA…
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Gwenda Natalia

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH w…

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EP FT011
cover
The Effect of Different Gums to the Recoverable Carotenoid Content, Moisture …
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Leanne Marga Mulia

Red fruit (Pandanus conoideus Lam.) is characterized by red coloration, due to its high amounts of carotenoid, an ideal source for natural food colorants. However, carotenoids are prone to degradation during processing. Co-crystallization is used to improve the applicability and stability of these pigments. Carotenoid content analysis was done to see the effect of processing on the recoverab…

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Call Number
FT 22-006