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2.282  Articles
1 of 229 pages  |  10  records  |  more records»
Development of a new generation of functional antiage cosmetics is a most important area of cosmetic industry development. An integral part of such products are biologically active substances (BAS) with essential oils, being among the sources of which.Eac... see more

This research explored the sensory characteristics and consumer acceptance of novel yogurt.The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of y... see more

AbstractBackground: The supply chain risk management (SCRM) process is aimed at the implementation of strategies that assist in managing both daily and exceptional risks facing the supply chain through continuous risk assessment to reduce vulnerability an... see more

AbstractThe objectives of this research were to study the influence of packaging material and the temperature applied during storage on the quality of kopyor coconut, to predict the shelf-life, and to determine the best packaging material and the storage ... see more

Oyster mushroom is one of commodites that has prospect to be developed in Indonesia. In case of fresh oyster mushrooms usually have a short shelf life due to high moisture content and are still experiencing respiratory process, so as to speed up the proce... see more

Modified Atmosphere Packaging (MAP) is the enclosure of meat in high gas barrier materials, in which the gaseous environment has been changed especially to maintain the colour of meat and reduce microbiological growth - with the intent of extending shelf ... see more

Received: 2018-05-06 | Accepted: 2018-05-14 | Available online: 2018-11-26https://doi.org/10.15414/afz.2018.21.04.138-141By modifying meals for hens it is possible to influence the content of selenium and lutein in eggs, which enables the production of eg... see more

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is... see more

The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red ... see more

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