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Journal of Applied Food Technology

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Last updated 3 months ago

Water Content, Total Dissolved Solids And Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir

3 months ago

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Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia

3 months ago

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THE EFFECT OF VARIOUS VEGETABLE OILS ON THE PHYSICAL - CHEMICAL PROPERTIES AND TPC IN MAKING MAYONNAISE

4 months ago

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Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

4 months ago

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Sorbet Made from Moringa Leaves and Red Guava as an Alternative for the Management of Iron Deficiency Anemia in Adolescent Girls

4 months ago

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The Potency of Coconut Coir Pulp and Ginger Dregs Oleoresin as Active Food Packaging Materials: A Review

4 months ago

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Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs

4 months ago

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The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method

9 months ago

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Aging process of black garlic using natural material as spontaneous fermentation medium

over 1 year ago

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Effect of Yellow Pumpkin (Cucurbita moschata) Flour Addition on Proximate Levels and Calories of White Millet (Panicum miliaceum) Flakes

over 1 year ago

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Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made From Buffalo Milk With Variation in Grain Concentration

over 2 years ago

Read full

Comparative analysis of calcium content in milkfish by varying of wet and dry conditions using AAS instrumentation

almost 3 years ago

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Journal of Applied Food Technology

Latest posts

Water Content, Total Dissolved Solids And Antioxidant Activity of Robusta Coffee Powder Produced by Fermenting Beans in Whey Kefir

Comparing the Quality of West Sumatra’s Rendang: Rendang Darek vs Rendang Pasisia

THE EFFECT OF VARIOUS VEGETABLE OILS ON THE PHYSICAL - CHEMICAL PROPERTIES AND TPC IN MAKING MAYONNAISE

Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

Sorbet Made from Moringa Leaves and Red Guava as an Alternative for the Management of Iron Deficiency Anemia in Adolescent Girls

The Potency of Coconut Coir Pulp and Ginger Dregs Oleoresin as Active Food Packaging Materials: A Review

Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs

The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method

Aging process of black garlic using natural material as spontaneous fermentation medium

Effect of Yellow Pumpkin (Cucurbita moschata) Flour Addition on Proximate Levels and Calories of White Millet (Panicum miliaceum) Flakes

Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made From Buffalo Milk With Variation in Grain Concentration

Comparative analysis of calcium content in milkfish by varying of wet and dry conditions using AAS instrumentation

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