Fish ectoparasite in public aquarium by Radhitia Prasetiawan Nanda, Amalia Kurniasih Ratna, Setiawan Agus, Penataseputro Tanjung

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Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk by Aumaporn Arlai, Kanitha Tananuwong

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Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese by Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna

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Determination of The Mineral Composition of Foam-Mat Dried Ngu Powder Using Response Surface Methodology by Maduebibisi Ofo Iwe, Emmanuel Uduma, Anna Ngozi Agiriga

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Reliability of Time-Temperature Indicator From Corn and Red Palm Oil Blending For Monitoring Microbial Growth of Pasteurized Milk by Reza Widyasaputra, Ryan Firman Syah, Adi Ruswanto, Masna Yanti Fau

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Recent trends in conversion of rice straw into bioethanol: A bibliometric analysis by Cahaya Titisan Sukma Andhika, Budiyono Budiyono, Ni’matullah Al-Baarri Ahmad

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KEBIJAKAN KETAHANAN PANGAN DI INDONESIA MELALUI PENDEKATAN ANALISIS BIBLIOMETRIC by Delly Maulana, Fikri Habibi, Indra Nizar Purnama

“…Furthermore, there are several policy strategies to resolve food security issues in Indonesia, namely:  First, the government must make agricultural policies that encourage collaboration between stakeholders, namely the government, companies, farmers, and scientists; Second, there needs to be a policy that encourages the transformation of food technology to create food security, Third, there needs to be a policy to empower people to return to agricultural land, Fourth, there needs to be a policy to overcome agricultural land problems, and Fifth, there needs to be a policy to control food waste.…”
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Formulation and Evaluation of the Antioxidant Activity of an Emulsion Containing a Commercial Green Tea Extract by Anna Sykuła, Izabela Janiak-Włodarczyk, Ireneusz Tomasz Kapusta

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Molecular systematics of Keratinophyton: the inclusion of species formerly referred to Chrysosporium and description of four new species by Roman Labuda, Andreas Bernreiter, Doris Hochenauer, Alena Kubátová, Hazal Kandemir, Christoph Schüller

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Assessment of Bacterial Load in Polyethylene Terephthalate (PET) Bottled Water Marketed in Kathmandu Valley, Nepal by Bikram Gautam, Gaumani Gyanwali, David Wayne Ussery

“…The majority of samples (96%) were found to contain pH values that were unacceptable as per the Department of Food Technology and Quality Control (DFTQC) guideline. …”
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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

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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

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MOFs-based adsorbents for the removal of tetracycline from water and food samples by Arezou Khezerlou, Milad Tavassoli, Reza Abedi-Firoozjah, Mahmood Alizadeh Sani, Ali Ehsani, Rajender S. Varma

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Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates by Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan, Swethaa Venkatraman, Pothiyappan Karthik

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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen by Jan Małecki, Igor Tomasevic, Bartosz G. Sołowiej

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Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method by Fitriyani Fitriyani, Zulfatun Najah, Septariawulan Kusumasari

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Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions by Timilehin David Oluwajuyitan, Rotimi Emmanuel Aluko

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Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals by Abhishek Bisht, Subash Chandra Sahu, Anand Kumar, Sammra Maqsood, Mukul Machhindra Barwant, Swapnil G. Jaiswal

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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities by Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo

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Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion by Apriantini Astari, Cipta Dainy Nunung, Humayrah Wardina, Nurzahra Kania, Lesa Aditia Edit

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