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
Chemical characteristics and potential as functional food of seminyak leaves (Champereia manillana)

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TINJAUAN NILAI GIZI DARI PROGRAM MAKAN BERGIZI GRATIS (MBG) PRESIDEN RI

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Pengaruh Perbedaan Waktu Fermentasi Probiotik (Lactobacillus sp) yang Berbeda pada Pakan Buatan terhadap Pertumbuhan Berat Mutlak Udang Vannamei (Litopenaeus vannamei) DOC 80 di Bak Pemeliharaan

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Research Progress on Copra Meal in Aquafeed

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Availability of Fresh Fish Stall Business to Meet Nutritional Needs for Health: A Case Study in Sebulu District, Kutai Kartanegara Regency, Indonesia

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Inovasi Dan Tantangan Dalam Pengemasan Obat: Studi Review Terhadap Peran Kemasan Dalam Kualitas Produk Farmasi

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Formulation of Sorghum-Based High-Protein Crackers Enriched with Wheat and Soybean Flours for Toddlers

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Senyawa Bioaktif dan Aktivitas Antioksidan Biji Chia (Salvia hispanica L.) Sebagai Pangan Fungsional

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Evaluasi Komparatif Penggunaan Tepung Cacing dan Tepung Ikan sebagai Sumber Bahan Baku Protein Pakan terhadap Performa Pertumbuhan Ikan Lele

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Effect of Corn Flour Addition on the Physical and Chemical Quality of Wedelia Trilobata (L) Hitchc Weed Silage for Ruminant Livestock Feed

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近5年高被引文献
Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

review Full Text OpenAlex 178 FWCI18.1335

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 145 FWCI20.1301

A review of the nutritional use of cowpea (Vigna unguiculata L. Walp) for human and animal diets

review Full Text OpenAlex 135 FWCI24.5757

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

article Full Text OpenAlex 132 FWCI25.4305

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

article Full Text OpenAlex 131 FWCI13.0657

High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review

review Full Text OpenAlex 124 FWCI14.9734

Recent advances in carrageenan-based films for food packaging applications

review Full Text OpenAlex 124 FWCI23.749

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects

review Full Text OpenAlex 117 FWCI14.4648

Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

review Full Text OpenAlex 114 FWCI8.0113

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

article Full Text OpenAlex 113 FWCI11.4888