Autoclaving and Alkaline Hydrolysis Effects on the Particle Size and Solubility of Grouper (Epinephelus sp.) Nano-calcium Powder in In Vitro Gastrointestinal Tract Simulation by Kusumawati, Pipin, Triwinoto, Priyanto, Anggrahini, Sri, Pranoto, Yudi

Subjects: “…Food Engineering…”
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INFLUENCE OF BILE ON LACTOBACILLI VIABILITY AND ABILITY TO REDUCE LACTOSE IN MRSL BROTH by Utami, Tyas, Kasmiati, Kasmiati, Harmayani, Eni, Rahayu, Endang Sutriswati

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Ekstraksi dan purifikasi Parsial Enzim 5'-Fosfodiesterase dari Kecambah Kacang Hijau by Utami, Tyas, Maharani, Shinta, Mustika Sari, Ardea, Nur Cahyanto, Muhammad

Subjects: “…Food Engineering…”
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Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour by Fitriani, Aprilia, Indrati, Retno, Marsono, Yustinus, Supriyadi, Supriyadi

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In Silico Approach of Glycinin and Conglycinin Chains of Soybean By-Product (Okara) Using Papain and Bromelain by Ningrum, Andriati, Wardani, Dian Wahyu, Vanidia, Nurul, Sarifudin, Achmat, Kumalasari, Rima, Ekafitri, Riyanti, Kristanti, Dita, Setiaboma, Woro, Munawaroh, Heli Siti Halimatul

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In silico proteolysis and molecular interaction of tilapia (Oreochromis niloticus) skin collagen-derived peptides for environmental remediation by Munawaroh, Heli Siti Halimatul, Gumilar, Gun Gun, Berliana, Jerlita Dea, Aisyah, Siti, Nuraini, Vidia Afina, Ningrum, Andriati, Susanto, Eko, Martha, Larasati, Kurniawan, Isman, Hidayati, Nur Akmalia, Koyande, Apurav Krishna, Show, Pau-Loke

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A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees by Setyaningsih, Widiastuti, Putro, Andika Wicaksono, Fathimah, Rohmah Nur, Kurnia, Kiki Adi, Darmawan, Noviyan, Yulianto, Brian, Jiwanti, Prastika Krisma, Carrera, Ceferino A., Palma, Miguel

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Antioxidant Activity of Fungus Comb Extracts Isolated from Indo-Malayan Termite Macrotermes gilvus Hagen (Isoptera: Termitidae) by Rachmayanti, Yanti, Firmansyah, Dikhi, Umma, Reza Ro'isatul, Hertanto, Decsa Medika, Sudiana, I Ketut, Santoso, Djoko, Nandika, Dodi, Karlinasari, Lina, Arinana, Arinana, Batubara, Irmanida, Witasari, Lucia Dhiantika

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Bioaccessibility and antioxidant activity of β-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein by Rohmah, Miftakhur, Rahmadi, Anton, Raharjo, Sri

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Improving Functionality of Chocolate by Konar, Nevzat, Palabiyik, Ibrahim, Toker, Ömer Said, Saputro, Arifin Dwi, Pirouzian, Haniyeh Rasouli

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Fermentasi Terkendali Petis Daging Dengan Kultur Starter Pediococcus acidilacticii YDA3 dan Pediococcus pentocaseus YDA4 by Pramono, Yoyok Budi, Rahayu, Endang Sutriswati, Suparmo, Suparmo, Utami, Tyas

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MODEL PERSAMAAN PROSES PENGERINGAN PNEUMATIK TEPUNG KASAVA MENGGUNAKAN ANALISIS DIMENSI by WITDARKO, YUS

Subjects: “…Food Engineering…”

Utilising Gliricidia sepium leaf meal as a protein substitute in cassava-based supplements to increase average daily gain of Ongole bulls and income of smallholder farmers by Winarti, E., Gunawan, Gunawan, Putridinanti, A. D., Noviandi, C. T., Andarwati, S., Agus, A., Harper, K. J., Poppi, D. P.

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Performance of electronic nose based on gas sensor-partition column for synthetic flavor classification by Radi, Radi, Putro, Joko Purwo Leksono Yuroto, Adhityamurti, Muhammad Danu, Barokah, Barokah, Zamzami, Luthfi Fadillah, Setiawan, Andi

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Reversible cross-linking of gelatin by a disulphide-containing bis-succinimide for tunable degradation and release by Shengbin He, Jingtong Wang, Zhao Li, Yongqiang Cao, Xueping Ning, Jian Sun, Quanzhi Chen, Min Ling

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Dataset on the Life Cycle Assessment of fructo- and galacto-oligosaccharides (FOS and GOS) produced by synthesis or hydrolysis by Esteban Gerbino, Camille Quentier, Caroline Pénicaud

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A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues by Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge Lameiras, Goreti Botelho

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Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being by Ashish K. Meher, Biswajeet Acharya, Prafulla K. Sahu

Subjects: “…food engineering…”
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Kinetics Study of Chicken Breast Meat (Pectoralis major) Color Changes Measured using the TCS 3200 Color Sensor during Storage at Room Temperature by Nastiti, Pramilih Wahyu, Bintoro, Nursigit, Karyadi, Joko Nugroho Wahyu, Rahayoe, Sri

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Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material by Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza

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