The aim of this study was to evaluate the shelf‐life and sensory characteristics of a functional
instant noodle preparation designed to be used in emergencies as a tactical ration. Instant …

Hanjeli (Coix lacryma-jobi L.) and moringa leaf (Moringa oleifera) remain underutilised
despite their high nutritional value for food. In the present research, cookies made from …

Sustainable methods such as convective drying have regained interest in reducing the loss
and waste of food produce. Combined with techniques like blanching and edible coatings …

Indonesia is an archipelagic country that has the potential to experience natural disasters.
Natural disasters can disrupt the fulfillment of community needs, especially food. Therefore …

Shelf-life prediction of salted-roasted peanut produced by one of Smart-Medium Enterprise
(SME) in Gunungkidul, Bimaram, through fast, scientific, and efficient methods is essential to …

Введение. Определение срока годности пищевых продуктов является длительной,
сложной и трудоемкой задачей. Закономерности изменений качества в условиях …

Snack bar pisang merupakan makanan ringan yang terbuat dari pisang dan tepung pisang
mentah, berbentuk batang dan dikonsumsi sebagai camilan. Informasi umur simpan produk …

Drying aims to maintain durability by reducing the water content in the product. Ripe
plantains have high water and sugar content, so they require special handling. This study …

Determination of the shelf life of food systems involves time consuming and labor-intensive
studies. Application of Accelerated Shelf Life Testing (ASLT) allows to determine the degree …

Монография посвящена научному обоснованию актуальности разработки и
практической реализации биоактивных эмульсионных пищевых систем. Данное …