Showing 1 - 12 results of 12 for search 'Indonesian Association of Food Technologists,', query time: 0.03s Refine Results
  1. 1
    Antioxidative Effect of Coconut (Cocos nucifera L.) Water Extract on TBARS Value in Liver of Rats Fed Fish Oil Diet
    “…Indonesian Association of Food Technologists,…”
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  2. 2
    Effect of Coconut Water Extract on the Growth and Serum Biochemical Values of Rats Fed Fish Oil Diet
    “…Indonesian Association of Food Technologists,…”
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  3. 3
    High w-3 Fatty Acid Eggs Produced by Laying Hens Fed with Sardine Oil
    “…Indonesian Association of Food Technologists,…”
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  4. 4
    Antioxidant Activity of the Extractof Tropical Rhizomes
    by Santoso, Umar
    Published 2014
    “…Indonesian Association of Food Technologists,…”
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  5. 5
    Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods
    “…Indonesian Association of Food Technologists,…”
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  6. 6
    Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid
    “…Indonesian Association of Food Technologists,…”
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  7. 7
    Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion
    “…Indonesian Association of Food Technologists,…”
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  8. 8
    Determination of Antioxidant Activity and Phenolic Compounds of Methanolic Extract of Java Plum (Syzygium cumini Linn. (Skeel) Seed
    “…Indonesian Association of Food Technologists,…”
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  9. 9
    Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process
    “…Indonesian Association of Food Technologists,…”
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  10. 10
    PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING
    “…Indonesian Association of Food Technologists,…”
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  11. 11
    Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material
    “…Indonesian Association of Food Technologists,…”
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  12. 12
    Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning
    “…Indonesian Association of Food Technologists,…”
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