专题：Food and Agricultural Sciences

This cluster of papers explores the impact of various food processing methods on the nutrient composition, safety, and functional properties of food. It covers topics such as protein profile, mineral content, fatty acid composition, amino acid analysis, antioxidant activity, and the use of fermentation in developing functional foods.
最新文献
Multifunctional carrageenan/gelatin nanocomposite film incorporating carbon dot-silica nanohybrid and anthocyanins from red cabbage for intelligent shrimp packaging

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Exploring recent advances in carrageenan-based films for sustainable food packaging applications

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GHARAR DALAM TRANSAKSI E-DAGANG: IMPLIKASI TERHADAP PENGGUNA DAN PENIAGA MENURUT PERSPEKTIF ISLAM

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Optimizing mangrove-derived tannin extract for sustainable ruminant feeding: A strategy to balance nutrient digestibility and methane mitigation

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Utilization of Algae Based-Meal as an Alternative Protein Source in Poultry Nutrition: A Review

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Exploring the Potential of Mangrove as a Natural Agent in Ovarian Cancer Treatment: A Comprehensive Review

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Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia

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Pelatihan Inovasi Pengemasan Untuk Meningkatkan Nilai Jual Rengginang Rumput Laut Dan Abon Ikan Di Dusun Gerupuk, Desa Sengkol

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Exploration of the Potential of Gambir Leaf Extract (Uncaria gambir Roxb.) from Sutera, Pesisir Selatan as a Feed Additive to Improve Fiber Digestibility and Suppress Methane Emissions of Ruminants

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Pemodelan karakteristik pengeringan pada proses pengeringan nanas (ananas comosus)

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近5年高被引文献
The development history and recent updates on soy protein-based meat alternatives

article Full Text OpenAlex 274 FWCI29.927

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

article Full Text OpenAlex 167 FWCI17.956

Agroforestry contributions to smallholder farmer food security in Indonesia

article Full Text OpenAlex 138 FWCI44.532

Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

review Full Text OpenAlex 131 FWCI5.393

A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods

review Full Text OpenAlex 125 FWCI3.559

Tempe: A traditional fermented food of Indonesia and its health benefits

article Full Text OpenAlex 123 FWCI15.824

Millet starch: A review

review Full Text OpenAlex 122 FWCI3.559

Seaweed products for the future: Using current tools to develop a sustainable food industry

article Full Text OpenAlex 122 FWCI7.783

Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

article Full Text OpenAlex 119 FWCI19.337

The Effect of Ethanol Concentrations as The Extraction Solvent on Antioxidant Activity of Katuk (Sauropus androgynus (L.) Merr.) Leaves Extracts

article Full Text OpenAlex 113 FWCI25.816