transparency

Physical Quality of Edible Film with the Addition of Isolate Whey Protein on Water Content, Solubility, Thickness and Transparency

Ulya Rafa Zul’adhar, Khothibul Umam Al Awwaly, Eny Sri Widyastuti, Imam Thohari & Mulia Winirsya Apriliyani · Asian Food Science Journal · 2024

Edible film is a thin layer used to coat food, which functions as a barrier against mass transfer, such as water, oxygen, and fat. Edible film is a packaging material formed first in the form of a thin layer (film) before being applied to food ingredients and products. Adding whe...

Open access Research Article 10.9734/afsj/2024/v23i10746

Research on the Effect of Pigments Rate on Quality and Quantity of Secondary Metabolites in Camellia sinensis L. in 13 Experimental Clones and Comparison in Two Times of Spring and Summer

Parvaneh Rahdari · Annual Research & Review in Biology · 2015

The present study was conducted in 2009 in order to investigate the effects of chlorophyll and carotenoid on determining the quality and quantity of dry tea that was obtained from the selective tea clones and was available in research bases supervised by the National Tea Research...

Open access Research Article 10.9734/ARRB/2015/11784