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Potential of New Varieties of Sweet Potato Released By Indonesian Legumes and Tuber Crops Research Institute (ILETRI): A Preliminary Study

IOP conference series. Earth and environmental science, 2023-05, Vol.1172 (1), p.12052

2023

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Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

International food research journal, 2022-12, Vol.29 (6), p.1360-1371

2022

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Enhancement of Quality and Milled Rice Yield Recovery Through The Improvement of Polishing Process and Configuration

IOP conference series. Earth and environmental science, 2022-05, Vol.1024 (1), p.12008

2022

Volltextzugriff (PDF)

Foam-mat drying of potato powder: effect of foaming agents and preservatives agents on the physical attributes

IOP conference series. Earth and environmental science, 2022-05, Vol.1024 (1), p.12009

2022

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Maintain and Improve the Quality of Nutmeg Seeds (Myristica fragrans) through the on Farm to Postharvest Strategy on North Maluku

IOP conference series. Earth and environmental science, 2022-05, Vol.1024 (1), p.12080

2022

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Biodegradable foams based on extracted fractions from sorghum by-products

IOP conference series. Earth and environmental science, 2021-05, Vol.749 (1), p.12057

2021

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Characteristics of Snack Bar "Banaris" from Fortified Non Cereal Flour as Emergency Food for Toddler

IOP conference series. Earth and environmental science, 2019-09, Vol.309 (1), p.12058

2019

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Preliminary Study of Hanjeli (Coix lacryma-jobi L) Flour for Food Uses

IOP conference series. Earth and environmental science, 2019-09, Vol.309 (1), p.12057

2019

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Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

Food Research (Online), 2021-07, Vol.5 (S2), p.98-106

2021

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Cooking process of zinc-rich rice and characterization of nutritional composition and instant rice glycemic index value

AIP Conference Proceedings, 2024, Vol.2957 (1)

2024

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Evaluation of physicochemical and sensory properties of freeze-dried durian: Influence of drying time

AIP Conference Proceedings, 2023, Vol.2586 (1)

2023

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Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties

Journal of the science of food and agriculture, 2018-03, Vol.98 (5), p.2002-2010

2018

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A healthy snack food made from tapai (fermented black glutinous rice) under freeze-drying: Bioactive and sensory properties

AIP Conference Proceedings, 2024, Vol.2957 (1)

2024

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Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Food science & nutrition, 2023-01, Vol.11 (1), p.578-589

2023

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Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

Journal of food measurement & characterization, 2019-06, Vol.13 (2), p.1599-1606

2019

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Optimization Using Response Surface Methodology (RSM) of NaCl, NaOH, and Activated Charcoal Concentration for the Purification Process of Crude Oil of Common Ponyfish

BIO web of conferences, 2024-01, Vol.98, p.6001

2024

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Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Food and bioprocess technology, 2020-06, Vol.13 (6), p.988-997

2020

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Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions

E3S Web of Conferences, 2022, Vol.344, p.5002

2022

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Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties

BIO web of conferences, 2024-01, Vol.99, p.2011

2024

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Activity antioxidant and sensory profile of jelly candy with addition of butterfly pea (Clitoria ternatea L.) extract powder

Ciência e tecnologia de alimentos, 2023-11, Vol.43

2023

Volltextzugriff (PDF)

Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology

International journal of design & nature and ecodynamics, 2024-08, Vol.19 (4), p.1243-1250

2024

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Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder

Italian journal of food science, 2024-04, Vol.36 (2), p.74-82

2024

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Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)

Ciência e tecnologia de alimentos, 2024-03, Vol.44

2024

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Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties

Darniadi, Sandi

2017

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Potential of New Varieties of Sweet Potato Released By Indonesian Legumes and Tuber Crops Research Institute (ILETRI): A Preliminary Study

Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits

Enhancement of Quality and Milled Rice Yield Recovery Through The Improvement of Polishing Process and Configuration

Foam-mat drying of potato powder: effect of foaming agents and preservatives agents on the physical attributes

Maintain and Improve the Quality of Nutmeg Seeds (Myristica fragrans) through the on Farm to Postharvest Strategy on North Maluku

Biodegradable foams based on extracted fractions from sorghum by-products

Characteristics of Snack Bar "Banaris" from Fortified Non Cereal Flour as Emergency Food for Toddler

Preliminary Study of Hanjeli (Coix lacryma-jobi L) Flour for Food Uses

Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

Cooking process of zinc-rich rice and characterization of nutritional composition and instant rice glycemic index value

Evaluation of physicochemical and sensory properties of freeze-dried durian: Influence of drying time

Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties

A healthy snack food made from tapai (fermented black glutinous rice) under freeze-drying: Bioactive and sensory properties

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

Optimization Using Response Surface Methodology (RSM) of NaCl, NaOH, and Activated Charcoal Concentration for the Purification Process of Crude Oil of Common Ponyfish

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions

Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties

Activity antioxidant and sensory profile of jelly candy with addition of butterfly pea (Clitoria ternatea L.) extract powder

Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology

Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder

Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)

Optimisation of foam-mat freeze-drying conditions for blueberry powder and evaluation of powder properties

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