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Journal of Applied Food Technology

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Last updated 3 days ago

Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice

3 days ago

Juice ranks among the most favored beverage products globally. Consumption of tomato...

Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages

11 days ago

The global demand for healthier meat products has increased due to consumer...

The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students

11 days ago

Nutritional status and dietary adequacy are fundamental to health and well-being, particularly...

AI-Driven Image Analysis for Enhancing Audits in Food and Beverage Industries Under GMP and SSOP Standards

11 days ago

This study evaluated the application of artificial intelligence (AI)-driven image analysis for...

Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach

12 days ago

This study aimed to evaluate the effects of bromelain and papain proteolytic...

Potential of Fermented Eggs For Stunting Prevention: Literature Review

about 2 months ago

Stunting is a condition of malnutrition that hampers children's physical growth due...

Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution

about 2 months ago

Indonesia ranked 5th in the world for the highest number of diabetes...

Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle

6 months ago

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high...