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International Journal of Food Science
Scopus
ISSN 2314-5765 · Wiley · 911 artikel di indeks
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Artikel Jurnal
Pilot Scale Extraction and Standardization of Begonia medicinalis Herbs as Raw Material for Anticancer Herbal Medicine
Begonia medicinalis is an endemic plant in Central Sulawesi that is traditionally used as an herbal medicine to treat cancer. This study is aimed at performing pilot-scale extraction of B. medicinalis herbs followed by standardization of the obtained extract, including determination of…
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Influence of Malic Acid and Calcium Chloride on Microbial Loads and Quality Characteristics of Fresh-Cut Mango
Fresh-cut fruits are susceptible to the proliferation of emerging pathogenic bacteria such as Listeria monocytogenes, causing public health concerns. However, the demand for these products has been intensifying in recent years; for this reason, there is greater interest in developing methods that…
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Edible Coating Chitosan-Acerola to Replace the Sulfites as Preservatives of Fresh Shrimps (Litopenaeus vannamei)
Melanosis is a chemical reaction based on lipid oxidation, which reduces shrimp shelf-life. This research is aimed at applying chitosan-based coating solutions incorporated with a natural antioxidant (acerola extract) as an antimelanotic material for shrimp preservation. Antimicrobial activity…
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Microwave Drying of Chili Pepper Slices: Estimating Moisture Loss and Color Changes and Characterizing Antioxidant Properties
Chili peppers (Capsicum annuum L.), valued for their flavor-enhancing properties, are rich in fiber, essential oils, vitamins, and bioactive compounds and exhibit strong antioxidant activity. Due to their high moisture, fresh chilies are dried using conventional methods to preserve quality…
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Artikel Jurnal
The Use of Selected Strains of Probiotic Lactic Acid Bacteria to Eliminate Aflatoxin M1 From Brined White Cheese
This study aimed to investigate the ability of selected strains of probiotic lactic acid bacteria (LAB) to remove aflatoxin M1 (AFM1) from brined white cheese (BWC) immersed in a 7.5% brine solution. AFM1 was added to the milk used to prepare the cheese. The final concentration of AFM1 was ca…
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Artikel Jurnal
Antioxidant Potential of a Wide Range of Commercial Fruit Powders and Grits for Food Applications
Dried fruits constitute a nutrient-dense part of the everyday diet, providing different bioactive compounds in a convenient form. The aim of the study was to evaluate the antioxidant potential of a wide range of commercially available dried fruits. The analysis included the total phenolic content…
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Artikel Jurnal
From Fruit Waste Hydrolysates to Protein-Rich Gluten-Free Staples: A Review and Conceptual Framework for Single-Cell Protein Fortification of Ethiopian Maize Flatbreads
This review synthesizes recent research on strategies to address protein malnutrition in Ethiopia, where diets are predominantly maize-based and fortification with conventional legumes is limited due to antinutritional factors, supply variability, and cost. Concurrently, fruit processing generates…
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Artikel Jurnal
Production of Protein Hydrolysates From Wolffia (Wolffia globosa) Using Bromelain and Its Application to Oyster Sauce Imitation Products
Wolffia is a superfood. It is a fantastic source of alternative protein and is one of the aquatic food plants of the future. The determination of the optimum conditions for extracting protein hydrolysate from fresh Wolffia using bromelain revealed that a bromelain concentration of 0.75% (w/w), a…
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Artikel Jurnal
Effects of Inorganic Fertilizer Application on the Quality and Sensory Attributes of White Yam (Dioscorea rotundata) Varieties
Dioscorea rotundata yam is an economically important staple food and constitutes a significant proportion of the essential carbohydrate requirements of the people in West Africa. Over the years, the tuber crop has witnessed a significant increase in production, partly due to the application of…
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Artikel Jurnal
Formation of Metal-Chlorophyll Derivatives Extract From Chaetomorpha aerea Algae and Comparison of Their Antioxidant Activity
Chlorophyll pigment has attracted increasing interest due to its applications in cosmetics, medicine and the food industry, largely owing to its antioxidant properties and characteristic green colour. However, natural chlorophyll is inherently unstable and highly susceptible to degradation when…
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Artikel Jurnal
Research on the Production Process of Fresh Rabat Fruit Soaked in Canned Syrup
Rambutan (Nephelium lappaceum) is a nutritious tropical fruit but has a short shelf life, making it difficult to commercialize. This study is aimed at optimizing the production process of canned rambutan in syrup by examining the input material parameters such as pH, Brix, total sugar (TS)…
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Artikel Jurnal
Development of Maltodextrin/Sodium Alginate Encapsulated Complex as an Effective Combination for Masking Bitterness in Lime (Citrus aurantiifolia) Peel Extract
Citrus aurantiifolia is widely used as food, beverage, and herbal medicine, but produces significant waste, about 50% of the fruit, especially the peel. The peel is rich in phenolic compounds and flavonoids, but the bitterness of the flavonoids limits its widespread application. This study is aimed…
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Artikel Jurnal
Effects of Drying Methods on Ginger Powder Quality and Its Application in Functional Gummy Candy
Ginger is a commonly used herb with a plethora of biological activities and remarkable potential for functional product development. This study evaluated the influences of three drying methods—convection drying (CD), heat pump drying (HD), and freeze-drying (FD)—on the quality attributes of ginger…
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Artikel Jurnal
Assessment of Nutraceutical Potential of Melastoma malabathricum L. Fruits: DPPH, α-Glucosidase Inhibition, and LC-HRMS Analysis
Melastoma malabathricum L., locally known as Angeri in Nepal, is traditionally valued for its health benefits. This study assessed the methanol extract of its ripe fruit for nutritional and medicinal properties. Key findings include high phenolic (119 mg GAE/g) and flavonoid (27.79 mg QE/g)…
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Artikel Jurnal
Genome Analysis of Staphylococcus aureus Isolated From the Feces of Diarrheal Patients in the Region of East China, 2019–2024
Staphylococcus aureus is a leading cause of foodborne diarrhea, primarily due to staphylococcal enterotoxins (SEs). This study employed whole-genome sequencing to characterize 106 S. aureus isolates from diarrheal patients in East China (2019–2024). We identified 23 sequence types, with ST398…
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Artikel Jurnal
Biodegradable Antioxidant Trays: Extending Cheese Preservation
Packaging made from synthetic materials has barriers and mechanical properties that favor food protection and help extend its shelf life; however, it generates significant problems of accumulation and deterioration in the environment. This is why it has been proposed to replace it with…
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Artikel Jurnal
Effect of Tempeh Processing on the Nutritional Composition and Immunoreactivity of Grobogan Soybeans
Soybeans are a valuable source of essential nutrients but can trigger allergic reactions in susceptible individuals. This study investigates the effects of tempeh processing, including boiling, fermentation, and frying, on the nutritional composition and immunoreactivity properties of Grobogan…
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Artikel Jurnal
Molecular Characterization and Public Health Implications of Fungal Contaminants in Farm-Fresh Salad Vegetables From Ghana
The global consumption of raw salad vegetables has increased due to growing health consciousness, but this trend also raises food safety concerns, especially the persistence of microbial contaminants in vegetables from areas in low- and middle-income countries where sanitation and monitoring may be…
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Artikel Jurnal
Production of Probiotic Fermented Sheep's Milk With Enterococcus faecium and Varying β-Glucan Levels
This study investigated the combined effects of the probiotic Enterococcus faecium (8 Log CFU/mL) and β-glucan (0.2%–0.6%) on the physicochemical, microbial, textural, and sensory properties of fermented sheep milk during 21 days of storage. β-Glucan fortification significantly increased dry…
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Artikel Jurnal
Recent Advances in Single-Atom Nanozymes for Improved Food Safety and Nutritional Analysis
Single-atom nanozymes (SANz) have attracted considerable interest due to their remarkable catalytic characteristics, which are ascribed to individual metal atoms anchored to different supports. High atom utilization, adjustable activity, and exceptional stability are some of the advantages of…