Name: Functional and Natural Cooking Spices (en Inglés)
Price: 80640.00 CLP
Availability: InStock
Author: Mujianto, Mujianto ; Wignyanto, Wignyanto
ISBN: 9786138953340

portada Functional and Natural Cooking Spices (en Inglés)

Formato

Libro Físico

Autor

Mujianto Mujianto

Wignyanto Wignyanto

Editorial

Scholars' Press

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.4 cm

Peso

0.11 kg.

ISBN13

9786138953340

Categorías

Botánica y ciencias de las plantas
Horticultura comercial

Functional and Natural Cooking Spices (en Inglés)

Mujianto Mujianto (Autor) · Wignyanto Wignyanto (Autor) · Scholars' Press · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Functional and Natural Cooking Spices (en Inglés)"

The refined tempeh hydrolyzate flour coded 4/15H has a loading factor of 0.646, code 5/1H a loading factor of 0.579, and the flour coded 19/25H has a loading factor of 0.618. Those three experiment units have the potential of flavor character and functional property as the main natural flavor enhancer which has similarities tomonosodium glutamate (MSG) with a loading factor of 0.602, Chinese MSG (VC) with a loading factor of 0.581, and curry cooking spice (BM03) with a loading factor of 0.681. The result of the hierarchical cluster analysis of28 (twenty eight) experiment units of 10 (ten) cooking spice brands in Indonesia, the refined tempeh hydrolyzate flour coded 23/23H has the flavor characters and functional properties ofthe main ingredient for natural flavor enhancers close to monosodium glutamate (MSG) with a closeness value of 519.542 and Chinese MSG (VC) with a closeness value of 531.641. The refined tempe hydrolyzate flour with code 3/14H has flavor characters and functional properties close to curry cooking spice (BM03) with a closeness value of 236.961.The refined tempeh hydrolyzate flour coded 4/15H has a loading factor of 0.646, code 5/1H a loading factor of 0.579, and the flour coded 19/25H has a loading factor of 0.618. Those three experiment units have the potential of flavor character and functional property as the main natural flavor enhancer which has similarities tomonosodium glutamate (MSG) with a loading factor of 0.602, Chinese MSG (VC) with a loading factor of 0.581, and curry cooking spice (BM03) with a loading factor of 0.681. The result of the hierarchical cluster analysis of28 (twenty eight) experiment units of 10 (ten) cooking spice brands in Indonesia, the refined tempeh hydrolyzate flour coded 23/23H has the flavor characters and functional properties ofthe main ingredient for natural flavor enhancers close to monosodium glutamate (MSG) with a closeness value of 519.542 and Chinese MSG (VC) with a closeness value of 531.641. The refined tempe hydrolyzate flour with code 3/14H has flavor characters and functional properties close to curry cooking spice (BM03) with a closeness value of 236.961.