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Journal of Applied Food Technology
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Last updated 4 months ago
Effect of Time Extraction Cardamom Seeds in Aquos Solvent on Physical, Total Phenol, and Flavonoid Properties
4 months ago
Cardamom seed spice is a plant that has bioactive components which are...
Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder.
4 months ago
Shrimps are well known as one of the healthiest seafood options, providing...
Visual Performance of Fermented Whey With the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature
4 months ago
The aim of this research was to determine the clarity and performance...
The Potential of Polysaccharides from Various Plants as Constipation Treatment
5 months ago
Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack...
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir
5 months ago
Penelitian ini bertujuan untuk menentukan waktu fermentasi terbaik untuk menghasilkan kefir kolostrum...
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan
5 months ago
This research was conducted to evaluate the characteristics including physical and optical...
Formaldehyde Adulteration in Meatball is Still Prevalent, and it is Hard to Identify Only from its Physical Properties
5 months ago
Human carcinogenic compound formaldehyde (alternative name, formalin) adulteration in food is inappropriate...
Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna Unguiculata Ssp. Cylindrica) and Oyster Mushroom Using The Mohr Method By Direct Titration and Ash Mineral Titration
6 months ago
The use of excess salt is something that must be concerned about...
Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging
6 months ago
The high demand for ready-to-eat (RTE) meat products is attributed to their...
Isolation and Molecular Identification of Lactic Acid Bacteria from Robusta Coffee Fermentation and Antifungal Test against Penicillium sp.
6 months ago
Lactic acid bacteria (LAB) play an important role in robusta coffee fermentation...
Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf Life Test Method Arrhenius Model
6 months ago
Balado cassava chips are one of the processed cassava chips wrapped with...
The Potential Source of Natural Antioxidant Agent of Cassia alata Microgreen
6 months ago
This study aimed to utilize Cassia alata (C. alata) as a microgreen...