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270.603  Articles
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Online nutrition consultations are one of the strategic measures utilized to address complex nutritional issues. The use of smartphones in Indonesia is on the rise, particularly smartphones with the Android operating system. Indonesia has entered the 4.0 ... see more

This research is entitled The study of the development of nutritional status applications in inmates penitentiary (wbp) in Class IIa Prison Narcotics Muara Beliti. The purpose of the research This is to determine the nutritional status of the food consume... see more

The number of Corona Virus patients in various parts of the world, including Indonesia, increases every day because the spread is relatively fast and difficult to detect. Optimal body defense is needed to prevent COVID-19. One of them is eating a balanced... see more

Coronavirus infection (COVID-19) is spreading rapidly in the world beyond the health care capacity. The World Health Organization (WHO) has announced an emergency state that needs quick and effective actions. In the lack of specific medicine and vaccine, ... see more

The recent surge in interest in fruit growing without the use of agrochemicals in order to safeguard environmental and human health has led to increased awareness of organic fruit production (OFP). Despite the widespread use of the method, there is little... see more

The use of electronics or technology, to improve the subjects’ knowledge, attitude, and practice (KAP) in nutrition or their compliance in recording their diet, for general primary care is not uncommon. However, there are more to be explored to improve sp... see more

UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD   Feri Kusnandar 1), Faále Tumaalii 1) , and Robert W. Hosken 1)   Centre for Advancement for Food Technology and Human Nutrition, School of Applied Sciences, Univer... see more
< | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | UHT PROCESSED CHICKPEA LIQUID MEAL:< | /span> | < | /strong> | < | /p> |  < | h1> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD< | /span> | < | /h1> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:16pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:11pt | " lang="en-gb" xml:lang="en-gb"> | Feri Kusnandar < | sup> | 1)< | /sup> |  |  Faále Tumaalii < | sup> | 1)< | /sup> |   |  and Robert W. Hosken < | sup> | 1)< | /sup> | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Centre for Advancement for Food Technology and Human Nutrition | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | School of Applied Sciences |  University of Newcastle | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Ourimbah Campus |  Australia< | /span> | < | /p> | 

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