Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
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DOI: 10.26656/fr.2017.5(1).356
Abstract: Amin, M.N.G., Pebruwantoro, D. Pralebda, S.A., Hasan, M.N. Zakariya, Subekti, S., Pramono, H. and Alamsjah, M.A. Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Mulyorejo, Surabaya, East Java 60115 Indonesia Undergraduate Program of… read more here.
Keywords: mangrove fruit; functional rheological; flour mangrove; rheological properties ... See more keywords
Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East
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DOI: 10.3390/md20050303
Abstract: Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food… read more here.
Keywords: mangrove fruits; food; development; fruit ... See more keywords
In vitro Antimicrobial Activity Evaluation of Mangrove Fruit (Sonneratia caseolaris L.) Extract
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DOI: 10.5530/pj.2018.3.98
Abstract: Introduction: Mangrove fruit (Sonneratia caseolaris L) from Sonneratiaceae family known with local name “Pidada Merah” has bioactive components. The present study aimed to evaluate the antimicrobial activity of this plant. Method: The sample was macerated… read more here.
Keywords: mangrove fruit; antimicrobial activity; sonneratia caseolaris; fruit sonneratia ... See more keywords