نتائج البحث

The Role of Selenium Nanoparticles in Agriculture and Food Technology.

• Authors : Garza-García, Jorge J. O.¹ (AUTHOR); Hernández-Díaz, José A.¹ (AUTHOR); Zamudio-Ojeda, Adalberto² (AUTHOR)

Subjects: *FOOD science; *AGRICULTURAL technology; *SELENIUM

• Source: Biological Trace Element Research. May2022, Vol. 200 Issue 5, p2528-2548. 21p.

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Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.

• Authors : Zaaboul, Farah¹ (AUTHOR) ; Liu, YuanFa¹ (AUTHOR)

Subjects: *VITAMIN E; *FOOD science; *NUTS

• Source: Comprehensive Reviews in Food Science & Food Safety. Mar2022, Vol. 21 Issue 2, p964-998. 35p.

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CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES

• Authors : V. L. Kabanov; L. V. Novinyuk

Subjects: chitosan; food additive; preservative

• Source: Пищевые системы, Vol 3, Iss 1, Pp 10-15 (2020)

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Recent Advances in Astaxanthin as an Antioxidant in Food Applications

• Authors : Yimeng Dang; Zhixi Li; Fanqianhui Yu

Subjects: astaxanthin; antioxidant; food technology

• Source: Antioxidants, Vol 13, Iss 7, p 879 (2024)

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Aktivitas antioksidan tepung labu kuning dari berbagai varietas dengan variasi suhu pengeringan

• Authors : Mustofa, Akhmad; Suhartatik, Nanik; Pratiwi, Dwi Yulia Vina

Subjects: food technology; antioxidant; beta carotene

• Source: Agrointek : Jurnal Teknologi Industri Pertanian; Vol 18, No 3 (2024); 568-573 ; AGROINTEK; Vol 18, No 3 (2024); 568-573 ; 2527-5410 ; 1907-8056 ; 10.21107/agrointek.v18i3

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Exploring the nutritional quality and bioactivity of different rice crackers and the influence of oyster/mussel protein fortification on potential health benefits : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

• Authors : Sui, Limin

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Application of Antioxidant Enzyme Activity and Biochemical Characterization in Static and Suspension Cultures of Withania somnifera L. towards Food Technology

• Authors : Kanungo, Satyajit; Kumari, Monika; Sahoo, Santi Lata

Subjects: Antioxidant; Catalase; Isoforms

• Source: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 2 عدد 2 (2015): Spring; 15-22 ; Applied Food Biotechnology; Vol. 2 No. 2 (2015):

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Penambahan daun kelor pada restructured chicken product sebagai sumber antioksidan

• Authors : Sholihah, Ni’matus; Hajidah, Laili

Subjects: Food Technology; Antioxidant; Chlorophyll

• Source: Agrointek : Jurnal Teknologi Industri Pertanian; Vol 17, No 1 (2023); 177-181 ; AGROINTEK; Vol 17, No 1 (2023); 177-181 ; 2527-5410 ; 1907-8056 ; 10.21107/agrointek.v17i1

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Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants

• Authors : Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih

Subjects: Food Technology; Bread; Dietary Fiber

• Source: Food ScienTech Journal; Vol 5, No 2 (2023); 166-176 ; 2715-422X ; 2685-4279 ; 10.33512/fsj.v5i2

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Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition

• Authors : Fortin, Govinda Anggita; Dewi, Yohana Sutiknyawati Kusuma; Hartanti, Lucky ...

Subjects: Food Technology and Food Science; antioxidant; edible film

• Source: Food ScienTech Journal; Vol 5, No 1 (2023); 26-36 ; 2715-422X ; 2685-4279 ; 10.33512/fsj.v5i1

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