Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var …

M Zamankhani, S Moeini… - Food Science & …, 2024 - Wiley Online Library
This study investigated the oxidative stability of instant fried noodles by applying free and
microencapsulated black hollyhock extracts (BHE) and borage extracts (BE)(BE, BHE, ME …

The effect of hot water extract of Pluchea indica leaf powder on the physical, chemical and sensory properties of wet noodles

PS Widyawati, LMYD Darmoatmodjo… - Current Research in …, 2023 - repository.ukwms.ac.id
Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea
tea in hot water has antioxidant and antidiabetic activities, because of phytochemical …

[HTML][HTML] Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient

M Kumari, P Arya, SK Khatkar, P Kumar - Food Chemistry Advances, 2023 - Elsevier
This research work focused on the incorporation of spray dried encapsulated ascorbic acid
and iron gluconate powder in modified pasta. The production of the spray dried powder was …

Profil Kualitas Dan Sifat Antihiperglikemik Air Seduhan Teh Beluntas (Pluchea Indica Less) Selama Penyimpanan

PS Widyawati, M Prahartiwi… - Journal of Food …, 2023 - ejournalwiraraja.com
ABSTRAK Teh beluntas (Pluchea indica Less) telah banyak diproduksi sebagai minuman
kesehatan karena mengandung senyawa fitokimia dan memiliki aktivitas biologis, seperti …

[HTML][HTML] Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour …

PS Widyawati, TIP Suseno, F Ivana… - Beverage Plant …, 2024 - maxapress.com
Improvement of wet noodles' qualities, sensory, and functional properties was carried out
using a composite flour base with the butterfly pea flower extract added. The composite flour …

[PDF][PDF] Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea …

PS Widyawati, YR Wilianto - Philippine Journal of Science, 2024 - philjournalsci.dost.gov.ph
This study was done to determine the effects of steeping temperature and storage period on
the bioactive contents plus antioxidant and antidiabetic activities of Pluchea leaf infusion …

Phytochemical Phytochemical Compounds and Antihyperglycemic Activities from Beverage Composed Pluchea indica Less-Black Tea-Honey

PS Widyawati, L Frebriana - Food Science and Technology …, 2023 - ejournal.unitomo.ac.id
Pluchea indica Less has been developed into tea bag because it contains a number of
phytochemical compounds, such as lignin, terpenes, benzoids, phenylpropanoids, alkanes …

[PDF][PDF] Current Research in Nutrition and Food Science

PSRI WIDYAWATI, LMY DD, A RULIANTO… - 2023 - foodandnutritionjournal.org
Abstract Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of
pluchea tea in hot water has antioxidant and antidiabetic activities, because of …

[PDF][PDF] 청양고추의항산화및미백효과

장소희, 김효진, 하창우, 최정훈, 김성혁… - 한국산학기술학회 …, 2023 - kais99.org
요 약 고추 (Capsicum annuum L.) 는 전 세계적으로 많이 섭취하고 있는 채소 중 하나이다. 본
연구에서는 청양 (靑陽) 품종의 고추를 이용하여 항산화, 미백효과를 측정하여 기능성 화장품 …

[引用][C] Genetic Diversity and Phylogeny of Alocasia Longiloba Miq. Indonesia Accessions based on trnL-F Intergenic Spacer Region

NPS Asih, BS Daryono - JST (Jurnal Sains dan Teknologi), 2023