Browsing Food Science and Technology by Author "Hanifah Nuryani Lioe"
Now showing items 21-34 of 34
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Prediksi Penurunan Kualitas Minyak Goreng Kelapa Sawit Menggunakan Fourier Transform Infrared (FTIR) Spektroskopi dengan Analisis Multivariat
Didah Nur Faridah | Hanifah Nuryani Lioe | Nurheni Sri Palupi | J. Kahfi (2013-11) -
Prediksi penurunan kualitas minyak goreng kelapa sawit menggunakan fourier transform infrared (FTIR) spektroskopi dengan analsis multivariat
Didah Nur Faridah | Hanifah Nuryani Lioe | Nurheni Sri Palupi | Jordan Kahfi (2013-11) -
Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa Beans
S. Jinap | Hanifah Nuryani Lioe | I. Yusep | S. Nazamid | B. Jamilah (2010) -
Soy Sauce
Hanifah Nuryani Lioe (2014)The term soy sauce commonly refers to a light- to dark-colored liquid made from soybeans. Soy sauce is a condiment and seasoning which has a savory taste and specific aroma, and it contributes to palatable cuisines in many ... -
Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
Hanifah Nuryani Lioe (2012) -
Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
Hanifah Nuryani Lioe | Anton Apriyantono | Masaaki Yasuda (2012)Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution ... -
Soy Sauce and Its Umami Taste : A Link from the Past to Current Situation
Hanifah Nuryani Lioe | Jinap Selamat | Masaaki Yasuda (2010-04) -
Soy Sauce; Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures
Hanifah Nuryani Lioe (2014) -
The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Fritters
G. Daniali | S. Jinap | Hanifah Nuryani Lioe | P. Hajeb (2013-08) -
The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans
C. Pratiwi | Winiati Pudji Rahayu | Hanifah Nuryani Lioe | Dian Herawati | W. Broto | S. Ambarwati (2015) -
The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans
C. Pratiwi | Winiati Pudji Rahayu | Hanifah Nuryani Lioe | Dian Herawati | W. Broto | S. Ambarwati (2015) -
Validasi Metode Analisis Beta Karoten Dengan HPLC-MWD pada Matriks Sampel Minyak Sawit
Hanifah Nuryani Lioe | Siti Warnasih | Sutanto (2013-11) -
Validasi Metode Analisis Kandungan Spesifik Residu Total Monomer Stiren pada Kemasan Polistiren
Dina Mariana | Nuri Andarwulan | Hanifah Nuryani Lioe (2013-10) -
Validasi Metode Analisis Kolesterol dalam Telur dengan HPLC-ELSD
Hanifah Nuryani Lioe | Tika Setianingrum | Ririn Anggraeni (2013-12)