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Mongolian Gerbils Can Utilize Provitamin-A Carotenoids in Deep-Fried Carrot Chips1
(IPB (Bogor Agricultural University), 2001)
Deep-fried carrot chips, containing provitamin-A carotenes, were developed as an alternative mode of dietary intervention to combat vitamin A deficiency. The biological use of carotenoids in this product as vitamin A ...
Faktor-faktor sosial ekonomi yang berhubungan dengan kejadian gondok pada masyarakat di kecamatan cibarusah, kabupaten bekasi
(2001-06-06)
Penelitian ini bertujuan untuk mempelajari faktor sosial ekonomi yang berhubungan dengan kejadian gondok. secara khusus bertujuan untuk mengetahui karakteristik sosial ekonomi penderita gondok dan bukn penderita gondok, ...
Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation
(IPB (Bogor Agricultural University), 2001)
Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/ rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant ...
Sensory Acceptability of a Deep-Fried Carrot Chip Product as Evaluated by American and Southeast Asian Consumer Panels
(IPB (Bogor Agricultural University), 2001)
Rice Bran Stabilization and y-Oryzanol Content of Two Local Paddy Varieties "IR 64" and "Cisadane Muncul"
(IPB (Bogor Agricultural University), 2001)
An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fetty acid content for 144 hours at ...
Carotenoid Content and Physicochemical Sensory Characteristics of Carrot Chips Deep Fried in Different Oils at Several Temperatures
(IPB (Bogor Agricultural University), 2001)
The influence of deep-frying using different oils and temperatures on carotenoid content and physicochemical and sensory characteristics of carrot chips was investigated. Sliced carrots were steam-blanched, cooled, soaked ...