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

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

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<b>Comprehensive Study of Mass Poisoning MBG Program (Legal, Health, Human Rights, Social Perspectives)</b>

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Gambaran Inspeksi Kesehatan Lingkungan Pada Tempat Pengelolaan Pangan di Rumah Makan Kecamatan Limboto

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Kontaminan Pangan (Mikroba, Kimia, Fisik) dan Risiko Kesehatan di Lingkungan Pendidikan Kuliner

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Analisis Kadar Kurkumin Pada Jamu Kunyit Asam Dengan Metode Spektrofotometri Visibel

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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 167 FWCI18.1254

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 141 FWCI20.0412

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

review Full Text OpenAlex 130 FWCI24.6109

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

article Full Text OpenAlex 125 FWCI13.0563

Recent advances in carrageenan-based films for food packaging applications

review Full Text OpenAlex 120 FWCI23.8444

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

review Full Text OpenAlex 117 FWCI14.9948

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

article Full Text OpenAlex 112 FWCI11.4822

Jurnal Teknologi dan Industri Pangan

paratext Full Text OpenAlex 111 FWCI0

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

review Full Text OpenAlex 109 FWCI14.2428

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

review Full Text OpenAlex 108 FWCI7.9884