Works matching AU Djali, Mohamad
Results: 28
Cocoa Bean Shells: A Potential Chocolate Replacement in Food Production.
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- International Journal on Advanced Science, Engineering & Information Technology, 2025, v. 15, n. 1, p. 147, doi. 10.18517/ijaseit.15.1.20270
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SOSIALISASI APLIKASI TEKNOLOGI PENGOLAHAN KEMBANG GULA BERFLAVOR TEMBAKAU DI DESA DARMAWANGI KECAMATAN TOMO KABUPATEN SUMEDANG.
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- Dharmakarya: Jurnal Aplikasi Ipteks Untuk Masyarakat, 2024, v. 13, n. 3, p. 294, doi. 10.24198/dharmakarya.v13i1.55690
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Ratio Variation of Maltodextrin and Gum Arabic as Encapsulant on White Jack Bean Tempe Protein Concentrate.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1087, doi. 10.12944/CRNFSJ.11.3.14
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ANTIOXIDANT PROPERTIES OF COCOA (THEOBROMA COCOA L.) SHELL POWDER IN FERMENTATION AND IMMERSION TREATMENTS.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2021, v. 69, n. 4, p. 533, doi. 10.11118/actaun.2021.048
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PROBIOTIC CANDIDATES YEAST ISOLATED FROM DANGKE-INDONESIAN TRADITIONAL FERMENTED BUFFALO MILK.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 1, p. 179, doi. 10.11118/actaun201967010179
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Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia.
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- Foods, 2023, v. 12, n. 17, p. 3316, doi. 10.3390/foods12173316
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Production of Laccase Enzyme by Marasmius sp. from the Bark of Cocoa Beans.
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- Systematic Reviews in Pharmacy, 2020, v. 11, n. 3, p. 405, doi. 10.5530/srp.2020.3.51
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Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments.
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- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/6127029
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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans.
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- Horticulturae, 2023, v. 9, n. 7, p. 805, doi. 10.3390/horticulturae9070805
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Identification of Consumers’ Motives in Buying Organic Luwak Coffee in terms of Agri-Touirism.
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- Jordan Journal of Biological Sciences, 2021, v. 14, n. 5, p. 975, doi. 10.54319/jjbs/140515
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Driving Factor of Consumer Preferences for Food and Beverages Product Enriched with Green Tea Powder.
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- Jordan Journal of Biological Sciences, 2021, v. 14, n. 3, p. 581, doi. 10.54319/jjbs/140326
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- Article
An Evaluation on Physical Characteristics of Konjac Polysaccharides-Based Film Coating and Its Application for Strawberries Preservation.
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- Journal of Renewable Materials, 2025, v. 13, n. 1, p. 181, doi. 10.32604/jrm.2024.056475
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The Role of Virgin Coconut Oil in Corn Starch/NCC-Based Nanocomposite Film Matrix: Physical, Mechanical, and Water Vapor Transmission Characteristics.
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- Polymers (20734360), 2023, v. 15, n. 15, p. 3239, doi. 10.3390/polym15153239
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The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch.
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- Polymers (20734360), 2023, v. 15, n. 15, p. 3215, doi. 10.3390/polym15153215
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Starch Nanoparticles: Preparation, Properties and Applications.
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- Polymers (20734360), 2023, v. 15, n. 5, p. 1167, doi. 10.3390/polym15051167
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The Properties, Modification, and Application of Banana Starch.
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- Polymers (20734360), 2022, v. 14, n. 15, p. 3092, doi. 10.3390/polym14153092
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EFFECT OF CULTIVATION AT DIFFERENT ALTITUDES ON THE CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF STARCH MEDIANS CULTIVAR POTATO (SOLANUM TUBEROSUM L.).
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- International Journal of Agricultural & Statistical Sciences, 2024, v. 20, n. 1, p. 33, doi. 10.59467/IJASS.2024.20.33
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Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties.
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- International Journal of Food Properties, 2024, v. 27, n. 1, p. 1120, doi. 10.1080/10942912.2024.2388629
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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties.
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- International Journal of Food Properties, 2024, v. 27, n. 1, p. 704, doi. 10.1080/10942912.2024.2355904
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Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic.
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- International Journal of Food Properties, 2024, v. 27, n. 1, p. 214, doi. 10.1080/10942912.2024.2304289
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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract.
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- International Journal of Food Properties, 2023, v. 26, n. 1, p. 122, doi. 10.1080/10942912.2022.2159429
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Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods.
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- International Journal of Food Properties, 2022, v. 25, n. 1, p. 792, doi. 10.1080/10942912.2022.2064490
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Improved properties of corn starch-based bio-nanocomposite film with different types of plasticizers reinforced by nanocrystalline cellulose.
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- International Journal of Food Properties, 2022, v. 25, n. 1, p. 509, doi. 10.1080/10942912.2022.2052085
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A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia.
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- International Journal of Food Properties, 2019, v. 22, n. 1, p. 1562, doi. 10.1080/10942912.2019.1657447
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Densely packed-matrices of heat moisture treated-starch determine the digestion rate constant as revealed by logarithm of slope plots.
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- Journal of Food Science & Technology, 2021, v. 58, n. 6, p. 2237, doi. 10.1007/s13197-020-04734-6
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Non-starch contents affect the susceptibility of banana starch and flour to ozonation.
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- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1726, doi. 10.1007/s13197-018-3085-2
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Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp.
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- Cogent Food & Agriculture, 2024, v. 10, n. 1, p. 1, doi. 10.1080/23311932.2024.2381608
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Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot.
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- CyTA: Journal of Food, 2021, v. 19, n. 1, p. 63, doi. 10.1080/19476337.2020.1858969
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