Showing 21 - 40 results of 100 for search '"Food ScienTech Journal"', query time: 0.05s Refine Results
  1. 21
    Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit

    Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit by Anna Ngozi Agiriga, Maduebibisi Ofo Iwe

    Published 2025-12-01
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  2. 22
    PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION

    PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION by Hanifah Fitriani, Aris Munandar, Dini Surilayani, Sakinah Haryati, Ginanjar Pratama, Bhatara Ayi Meata, Afifah Nurazizatul Hasanah, Rifki Prayoga Aditia

    Published 2021-12-01
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  3. 23
    Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink

    Potato Peels Waste Extract as Natural Antioxidant and Antimicrobial in Lemon Carbonated Soft Drink by Mohamed Mahmoud Helal, Tarek Ahmed El-Adawy, Alaa Ahmed El-Beltagy, Aboelfateh Abdelkader El-Bedawey, Saad Michael Youssef

    Published 2024-06-01
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  4. 24
    Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics

    Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics by Ranjith Arimboor, Zavier Thaliakuzhy, Nagamani Chintalarevi

    Published 2023-07-01
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  5. 25
    INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi

    INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi by Rais Nur Latifah, Cecep Setiawan

    Published 2019-12-01
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  6. 26
    Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products

    Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products by Diego Ezequiel Velazquez, Mariana Marta Sánchez, Maria Emilia Latorre

    Published 2023-12-01
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  7. 27
    Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours

    Survival and Acidification Potential of Lactobacillus Plantarum MNC 21 Stored in Air-Dried Sorghum Flours by Yusuf Byenkya Byaruhanga, Stellah Byakika, Ivan Muzira Mukisa

    Published 2022-12-01
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  8. 28
    Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup

    Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup by Rissa Megavitry, Amran Laga, Adiansyah Syarifuddin

    Published 2022-12-01
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  9. 29
    EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS

    EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS by Julfi Restu Amelia, N. Ambarsari, Giyatmi Giyatmi

    Published 2021-07-01
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  10. 30
    ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN

    ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN by Septi Rohmawati, Akhmad Mustofa, Yannie Asrie Widanti

    Published 2019-11-01
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  11. 31
    THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)

    THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) by Ahmad Sofyan, Esteria Priyanti, Kurnianingsih Kurnianingsih

    Published 2020-07-01
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  12. 32
    THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY

    THE EVALUATION OF GOOD MANUFACTURING PRACTICES (GMP) IN FISH PROCESSING SME CENTER CASE STUDY OF BALIKPAPAN CITY by Taufik Hidayat, Zulfatun Najah, Nia Ariani Putri, Zulmaneri Zulmaneri

    Published 2019-12-01
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  13. 33
    CAROTENOIDS AS NATURAL COLORANT : A REVIEW

    CAROTENOIDS AS NATURAL COLORANT : A REVIEW by Fany Dwi Wahyuni, Ila Maratush Shalihah, Winda Nurtiana

    Published 2020-12-01
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  14. 34
    Physicochemical Characteristics of Breadfruit (Artocarpus altilis) Starch Based on Starch Preparation and Modification Methods

    Physicochemical Characteristics of Breadfruit (Artocarpus altilis) Starch Based on Starch Preparation and Modification Methods by Santi Noviasari, Yefa Hafiza Rahma, Cut Nilda

    Published 2024-11-01
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  15. 35
    THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT

    THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT by Siti Hanifah Khairun Nisa, Mohammad Djali, Yana Cahyana

    Published 2021-12-01
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  16. 36
    Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities

    Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu

    Published 2022-12-01
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  17. 37
    Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria

    Phytochemicals, Heavy Metals, and Antioxidant Vitamins Assessment in Tomatoes (Solanum lycopersicum) Cultivated Near Cement Company Firm of Sokoto, Nigeria by Kabiru Sirajo, Zulkallaini Shehu, Anas Bello, Ibrahim Mas’ud, Kabiru Muhammad Nata’ala

    Published 2023-07-01
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  18. 38
    The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam

    The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam by Melanie Cornelia, Ivana Ivana, Djohan Sofia, Candra Yulius Tahya

    Published 2024-10-01
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  19. 39
    THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD

    THE POTENTIAL OF POLLARD AND RICE BRAN WITH FRACTIONATION PROCESS AS RAW MATERIALS FOR HIGH FIBER PROCESSED FOOD by Ainun Nafisah, Nahrowi Nahrowi

    Published 2021-07-01
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  20. 40
    Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh

    Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh by Afroza Khatun, Md Younus Mia, Masuma Masuma, Kamal Kanta Das

    Published 2023-07-01
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