Purwayantie et al., 2015 - Google Patents
The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltrationPurwayantie et al., 2015
- Document ID
- 2430305822336268065
- Author
- Purwayantie S
- Santoso U
- Gardjito M
- Susanto H
- et al.
- Publication year
- Publication venue
- International Food Research Journal
External Links
Snippet
The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolation of taste compounds was done by employing nanofiltration method. The analysis …
- 150000001875 compounds 0 title abstract description 85
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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