Browsing UT - Food Science and Technology by Subject "nanoemulsion"
Now showing items 1-3 of 3
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Formulasi Nanoemulsi Minyak Sawit dengan High-Pressure Homogenizer
(2014)Indonesia is the largest palm oil producer in the world. One of the palm oil derivative products is palm oil emulsion as its β-carotene solubility in water is low and easily degraded through processing. The use of ... -
Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu
(2014)Vitamin A is unstable when exposed to light, oxygen, and air so that it can be oxidized easily. Nanoemulsification and encapsulation technique may solve the problems by protecting vitamin A from environmental conditions. ... -
Pra Peningkatan Skala Proses Nanoemulsifikasi Minyak Sawit dengan High Pressure Homogenizer
(2014)Palm oil is the most widely produced and traded edible oil in the world. Compared to other vegetable oils, palm oil has a superior nutrient content, such as carotenoids, which is contained 400-1000 ppm in crude palm oil. ...