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Found 3 from your keywords: subject="yeast extract"
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Optimization Of Erythritol Production Using Molasses as A Potential Carbon So…
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Nethania Angeline Dharmawan

Erythritol is a beneficial sugar alcohol that can be used as a sugar substitute for diabetic patients. It has 0.2 kcal/g calories and still has 70-80% sweetness with the widely used sucrose. Erythritol production through extraction and chemical synthesis is ineffective due to the small product yield, making the commercial production expensive, so alternative synthesis using biotechnology is …

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BT 24-003
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The Effect of Cheese Booster towards The Physicochemical & Sensorial Properti…
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Keyzia Asarya

Cheese cream filling is a delightful and versatile ingredient that adds a rich, creamy texture and flavor to a variety of desserts and baked goods. Additionally, the amount of fat will increase along with the mix of cream filling and cheese, which resulted in the concern of consumers. Therefore, fat content is reduced, cheese booster is used as a substitute for cheese powder to improve the …

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FSN 24-027
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Utilization Of Yeast Extract In Processed Cheese Towarda Consumer's Preference
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Chelsy Angelline Wen

This internship experience provides an overview of complete understanding of tasks carried out as a part of Product Innovation and Application team within a flavor company. Starting with basics of flavor chemistry, the internship covered key areas in learning different flavor notes and how to perceive them. Additionally, the internship project delved into processed cheese development with the p…

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EP FS-018