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
Review : Pendekatan Metabolomik Untuk Authentifikasi Kehalalan Daging Berdasarkan Cara Penyembelihannya

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The influence of carbon dioxide on fermentation products, microbial community, and functional gene in food waste fermentation with uncontrol pH

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Effect of Sodium Alginate and Calcium Chloride on the Physicochemical Characteristics of Shrimp (Penaeus Vannamei) Surimi Gels

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Effect of Probiotic Supplementation in Diet on Egg Production, Egg Quality, Intestinal Morphology and Bacterial Population in Caecum of Laying Hens

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Evaluation of Physicochemical, Functional, and Anti-nutritional Properties of Soya Bean Varieties

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Effect of dietary supplementation of xylanase alone or combination of xylanase and β-glucanase on growth performance, meat quality, intestinal measurements, and nutrient utilization in broiler chickens

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Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high‐moisture extrusion processed meat analogs

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Effects of three different strains of Bacillus -based probiotics and Saccharomyces cerevisiae -based prebiotic on performance, egg components and gene expression of laying hens during phase II of production

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Efficiency of Sea Pandan Leaves (Pandanus tectorius) in the Biosorption of Mercury (Hg) in Coastal Areas

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Compositions and Health Benefits of Different Types of Jamu, Traditional Medicinal Drinks Popular in Indonesia

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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 293 FWCI33.29896929

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 176 FWCI19.89097723

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

review Full Text OpenAlex 158 FWCI25.46515375

Agroforestry contributions to smallholder farmer food security in Indonesia

article Full Text OpenAlex 155 FWCI51.74342028

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

article Full Text OpenAlex 138 FWCI17.99661222

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 133 FWCI25.48194398

Millet starch: A review

review Full Text OpenAlex 132 FWCI14.88139778

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

article Full Text OpenAlex 132 FWCI9.75324272

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

review Full Text OpenAlex 130 FWCI14.88139778

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

article Full Text OpenAlex 125 FWCI31.1781063