Biomass Utilization in Food Technology

Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review

Duckweed protein: Extraction, modification, and potential application

Effect of ?-carrageenan film enriched with limonene extract and curcumin as an indicator of freshness

Effect of k-carrageenan film enriched with limonene extract and curcumin as an indicator of freshness

Effects of palm stearin and seaweed powder (Kappaphycus alvarezii) on the quality of reduced-fat chicken sausages

Indigenous flavors: The development of Liposu sauce for modern culinary use

Performance analysis on encapsulation of dietary fiber in chitosan-reinforced Ca-alginate starch beads using co-axial air extrusion system

Purple Power: Unleashing the vibrant potential of red cabbage anthocyanins in functional food packaging systems

Sustainability of traditional food entrepreneurs amid Covid-19 pandemic