Edible coating from VCO, iota-carrageenan and alginate blends for pindang fish preservation
| Autor(en): |
Hana Iswahyuni
(Ministry for Marine Affairs and Fisheries, IPB University, Bogor, Indonesia)
Nugraha Edhi Suyatma
(Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia)
Nur Wulandari
(Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia)
Hari Eko Irianto
(Research Center for Marine and Land Bioindustry, National Research and Innovation Agency of the Republic of Indonesia, Lombok, Indonesia)
Fera Roswita Dewi
(Research Center for Applied Microbiology, National Research and Innovation Agency of the Republic of Indonesia, Cibinong, Indonesia)
Nurhayati
(Research Center for Marine and Land Bioindustry, National Research and Innovation Agency of the Republic of Indonesia, Lombok, Indonesia)
Ellya Sinurat
(Research Center for Marine and Land Bioindustry, National Research and Innovation Agency of the Republic of Indonesia, Lombok, Indonesia)
Rodiah Nurbayasari
(Research Center for Marine and Land Bioindustry, National Research and Innovation Agency of the Republic of Indonesia, Lombok, Indonesia)
Giyatmi
(Food Technology Study Program, Faculty of Food Technology and Health, Sahid University, Jakarta, Indonesia)
Dina Fransiska
(Research Center for Marine and Land Bioindustry, National Research and Innovation Agency of the Republic of Indonesia, Lombok, Indonesia)
|
|---|---|
| Medium: | Fachartikel |
| Sprache(n): | Englisch |
| Veröffentlicht in: | Green Materials, 1 März 2025, n. 1, v. 13 |
| Seite(n): | 1-14 |
| DOI: | 10.1680/jgrma.23.00066 |
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Datenseite - Reference-ID
10755571 - Veröffentlicht am:
14.01.2024 - Geändert am:
07.03.2025
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