Identification and characterization of strawberry FvGELP1 (Fragaria vesca GDSL esterase/lipase) by Witasari, Lucia Dhiantika, Huang, Fong-Chin, Schwab, Wilfried

Subjects: “…Food Engineering…”
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PENGARUH JUS DAUN SIRIH (Piper betle Linn) SEBAGAI BAHAN PRACURING TERHADAP KUALITAS DENDENG AYAM PETELUR SELAMA PENYIMPANAN by DAMAYANTI INDRIASTUTI, A. TENNY

Subjects: “…Food Engineering…”

Construction of Case Teaching System of Food Engineering Production Practice in Application-Oriented Undergraduate Colleges Based on OBE Concept by Yechuan HUANG, Qingmei JIAN, Xicai ZHANG, Deyan ZHU, Qingchan CHEN, Qingping YI

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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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CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS- by Y. Konishi, M. Kobayashi

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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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KARAKTERISTIK PENGERINGAN KELAPA PARUT MENGGUNAKAN ALAT PENGERING SILINDER TIPE RAK by Hary Kurniawan, Abdul Muiz, Muhamad Ikhsan Febriyanto Mbele, Rizka Okta Dini, Zulhan Widya Baskara

Subjects: “…food engineering…”
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PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING) UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia] by Suhargo, Budi Rahardjo

“…However, food engineering is not developed yet as a study program as well as in the other countries, the study program in food engineering is necessarily different from the study program of food science and technology. …”
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Avaliação de procedimentos metodológicos do ensino de química geral para Engenharia de Alimentos / Evaluation of methodological procedures for the teaching of general chemistry in the Food Engineering Program by Katielle Rosalva Voncik Córdova, José Raniere Mazile Vidal Bezerra

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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.

Subjects: “…Food Engineering…”
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