Food Science and Technology : [392] Collection home page

Browse
Subscribe to this collection to receive daily e-mail notification of new additions RSS Feed RSS Feed RSS Feed
Collection's Items (Sorted by Submit Date in Descending order): 61 to 80 of 392
Issue DateTitleAuthor(s)
2015The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeansC. Pratiwi; Winiati Pudji Rahayu; Hanifah Nuryani Lioe; Dian Herawati; W. Broto, et al
2014-03Nitrite Residue and Malonaldehyde Reduction in Dendeng-Indonesian Dried Meat - Influenced by Spices, Curing Methods and Precooking PreparationTuti Suryati; Made Astawan; Hanifah Nuryani Lioe; Tutik Wresdiyati; S. Usmiati
2013Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacksDaniali G.; Jinap S; Hanifah Nuryani Lioe; Zaidul I.S.
2013-08The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana FrittersG. Daniali; S. Jinap; Hanifah Nuryani Lioe; P. Hajeb
2012Isolation and Characterization of the Major Natural Dyestuff Component of Brazilwood (Caesalpinia sappan L.)Hanifah Nuryani Lioe; Dede Robiatul A; Ririn Anggraeni
2010Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa BeansS. Jinap; Hanifah Nuryani Lioe; I. Yusep; S. Nazamid; B. Jamilah
2010-04Soy Sauce and Its Umami Taste : A Link from the Past to Current SituationHanifah Nuryani Lioe; Jinap Selamat; Masaaki Yasuda
2010-08Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in MalaysiaM.H.A. Jahurul; S. Jinap; S.J. Ang; A. Abdul-Hamid; P. Hajeb, et al
2010Determination of Acrylamide in Banana Based Snacks by Gas Chromatography-mass SpectrometryG. Daniali; Jinap, S.; Zaidul, S.I.M; Hanifah Nuryani Lioe
2016-02Bioactivities of Peptides from Sumbawa Horse Milk Hydrolyzed by BromelainEni Kusumaningtyas; Raphaella Widiastuti; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
2015-07Inaktivasi Mikroba oleh Komponen Bahan Alami : Kerusakan Membran Sel oleh Daun Kesum dan Getah PepayaHarsi D. Kusumaningrum; Didah N. Faridah; F. Imelda; Rifah A. Hestiyani
2015-10Karakteristik Serbuk Pewarna Alami dari Daun Suji (Pleomele angustifolia N.E. Brown)Dias Indrasti; Nuri Andarwulan; Eko Hari Purnomo; Rizka Paramitha
2014Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan PenstabilDesi Sakawulan
2016-02Kiat Memilih Heat ExchangerEko Hari Purnomo
2014-07Texture of Snack FoodEko Hari Purnomo
2013-03Mixing Technology for Better Vitamin A Fortification of Frying OilEko Hari Purnomo
2013-08Overview : How Color Affects PercepationEko Hari Purnomo
2015-06Protokol Penanggulangan dan Penyelamatan Krisis Pangan dan Gizi pada Kelompok RawanDodik Briawan; Purwiyatno Hariyadi; Eko Hari Purnomo; Fahim M. Taqi
2014-06Kajian Proses Perumusan Standar dan Peraturan Keamanan Pangan di IndonesiaSumarto; Purwiyatno Hariyadi; Eko Hari Purnomo
2014Staphylococcal Enterotoxin A Gene-Carrying Staphylococcus aureus Isolated from Foods and Its Control by Crude Alkaloid from Papaya LeavesLita Handayani; Didah Nur Faridah; Harsi D. Kusumaningrum
Collection's Items (Sorted by Submit Date in Descending order): 61 to 80 of 392