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Food Materials Research
Scopus
ISSN 2771-4683 · Maximum Academic Press · 131 artikel di indeks
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Artikel Jurnal
Enzymatic dispersal of biofilms in the food industry: mechanisms, applications, and future prospects
The formation of biofilms by pathogenic and spoilage microorganisms is an ongoing challenge in the food industry, because it leads to contamination, antimicrobial resistance, and recurrent outbreaks that compromise food safety and quality. The conventional chemical and physical strategies often…
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Artikel Jurnal
Synergistic preservation and pesticide degradation of cherry tomatoes combined with DAT/SA composite film and DBD plasma
Ensuring the safety and extending the shelf-life of fresh produce are critical global concerns, necessitating effective technologies to mitigate microbial spoilage and pesticide contamination. This study proposes a synergistic approach combining a chiral TiO2/sodium alginate (DAT/SA) composite film…
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Artikel Jurnal
Detection of coliform bacteria in some ready-to-eat foods
Each year, many people around the world fall ill and even die through the consumption of contaminated food. In various countries, records of foodborne microbial diseases are kept in detail, which makes it possible to obtain information about the microorganism and the food responsible for the…
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Artikel Jurnal
Development and characterization of plant-based bigels for fat replacement using Hibiscus rosa-sinensis petals and Syzygium cumini (jamun) seed waste
Bigels are biphasic formulations composed of two distinct structured phases with differing polarities, namely an oleogel phase and a hydrogel phase. Recently, increased demands for saturated fat substitutes and consumers' health consciousness have drawn attention to new bioactive rich bigels. This…
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Artikel Jurnal
Valorizing brewers' spent grain into sustainable stabilizers for food-grade Pickering emulsions: effect of sonication on physicochemical and rheological properties
Brewers' spent grain, the primary residue obtained after wort extraction in beer manufacturing, represents an underutilized resource with potential for upcycling into functional food materials. Emerging green technologies such as ultrasonication can modify the structural and interfacial properties…
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Artikel Jurnal
A comprehensive overview of edible crickets: nutritional composition, health benefits, and safety considerations
Edible crickets (Orthoptera) are recognized as a sustainable and nutrient-dense food source, which can be used to address food security and environmental challenges. These insects comprise high-quality protein, essential amino acids, unsaturated fatty acids, dietary fiber, B vitamins, and essential…
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Artikel Jurnal
Main bioactive compounds against cancer and their mechanisms of action
Human health is a privilege that is extremely difficult to maintain because of the epigenetic conditions that cause the development of diseases of different natures, including immunological, respiratory, hepatic, renal, digestive, and glandular diseases, among others. Cancer is a pathology…
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Artikel Jurnal
Nutritional potentials and functional mechanisms of alternative flours for hypertension management
There is a growing interest in dietary approaches that support cardiovascular health, as hypertension remains a significant global health concern. Although pastries are popular and commonly consumed, they often contain high levels of unhealthy fats, sodium, and refined carbohydrates, which can…
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Artikel Jurnal
A comprehensive review on biochemical composition of Urtica dioica L. and its applications to improve health benefits
Urtica dioica L. (stinging nettle) is a perennial flowering plant from the Urticaceae family, widely recognized for its medicinal properties. The phytochemical studies of Urtica have revealed the presence of phenols, flavonoids, alkaloids, terpenoids, and saponins, along with essential nutrients…
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Artikel Jurnal
Toxic compounds and antinutritional factors in foods: a review
Toxic compounds and antinutritional factors are present in food. These compounds, which can be naturally occurring or arise due to technological, storage, or transportation processes, have the potential to bioaccumulate and cause acute or chronic toxicity, in addition to having adverse cellular…
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Artikel Jurnal
Assessment of the effect of wet fermented feed in contrast to ordinary feed on pork flavor and nutritional value
The fattening stage is crucial for the development of pork flavor, and employing fermented feed for nutritional management during this phase has been shown to greatly improve pork quality. The purpose of this study was to determine how wet fermented feed (WFF) affected the flavor and nutritional…
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Artikel Jurnal
A review on sustainable and edible alginate-based packaging for food applications
The primary purpose of packaging is to protect and conserve the products inside it. When food is packaged, it is protected from mechanical damage; physio-chemical changes brought on by sunlight, oxygen, moisture, and aroma; and biological changes brought on by pests and microbes. Research and food…
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Artikel Jurnal
Bioactive peptide-enriched deer meat sauce: a novel functional food innovation
The development of functional soy sauce-like condiments using wild game (deer meat) represents a new approach to enhancing the value of underutilized resources. This study develops an ultra-short-term fermented meat sauce from deer meat using high hydrostatic pressure (HHP) treatment within 26 h…
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Artikel Jurnal
CO2 stunning improved the meat quality by regulating postmortem muscle cell death
The incidence of abnormal meat poses a significant challenge in the meat industry, where stunning serves as a crucial intervention to alleviate pre-slaughter stress and improve meat quality. The underlying mechanisms through which stunning techniques contribute to the divergence in postmortem pork…
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Artikel Jurnal
Optimisation of processing conditions and characterisation of structural and nutritional changes in bulgur wheat
Bulgur wheat is a nutritious, affordable, and staple food suitable for all socioeconomic groups. However, there are no standardised processing conditions for its production. Therefore, this study was conducted to optimise the processing conditions to produce bulgur wheat by incorporating…
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Artikel Jurnal
Novel PNGase H+ from Amycolatopsis mediterranei: biochemical properties and food analysis potential
Peptide-N4-(N-acetyl-β-D-glucosaminyl)asparagine amidases (PNGases) are essential biocatalysts for the deglycosylation of complex carbohydrates from glycoproteins, protein analysis and food quality assessment. In this study, the cloning, heterologous expression in Escherichia coli, and biochemical…
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Artikel Jurnal
Advances in microencapsulation of β-carotene: innovating traditional and emerging materials and techniques for enhanced functional properties
Encapsulation of beta-carotene, a widely recognized antioxidant, and provitamin A compound, has garnered significant interest due to its susceptibility to degradation in various food matrices and during processing. This review comprehensively assesses four major encapsulation techniques employed…
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Artikel Jurnal
Fabrication and application of UV-stimulated sustained-release composite fibrous membrane by electrospinning technology
As an emerging technology, electrospinning can effectively encapsulate active compounds for active packaging. Notably, stimulating the release of active ingredients by photostimulation is conducive to improving their bioavailability during food packaging and accurately playing the role of…
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Artikel Jurnal
Volatile compound dynamics during ripening of marmelada bola and curriola assessed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry
The fruits of marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora) from the Brazilian Cerrado exhibit distinct flavors and aromas. However, the mechanisms underlying aroma development during ripening are poorly understood. This study aimed to identify and monitor changes in volatile…
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Artikel Jurnal
Development of edible multigrain bowls by processing castoff wild pomegranate seed powder
Wild pomegranate seeds, commonly left as processing waste, were utilized for the preparation of multigrain edible bowls by converting them into powder and mixing the powder with wheat and barley flour and jaggery as a replacement to throwaway plastic bowls. Wild pomegranate seed powder was added in…