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Sustainability of Food Systems: The Role of Food Technology and Regulatory Science

BIO web of conferences, 2024-01, Vol.98, p.3003

2024

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Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review

Food technology and biotechnology, 2019-09, Vol.57 (3), p.305-318

2019

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Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Food technology and biotechnology, 2021-10, Vol.59 (4), p.475-495

2021

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Multiple-stage silica-assisted liquid-liquid extraction: A promising extraction method for fractionation Mono-diacylglycerols(MDAGs) based Palm Stearin

Food chemistry advances, 2024-06, Vol.4, p.100724, Article 100724

2024

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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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The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product

International journal of food studies, 2022-10, Vol.11 (2), p.260-274

2022

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CODEX Standards Development: Global Collaboration to Ensure Safe and Nutritious Food for Better Health

Annals of nutrition and metabolism, 2019-01, Vol.75, p.5

Hariyadi, Purwiyatno

2019

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Connecting the Dots: The Role and Responsibility of Food Processing Industry on the Food and Nutrition Security System in Indonesia

Annals of nutrition and metabolism, 2019-01, Vol.75, p.18

Hariyadi, Purwiyatno

2019

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Lipase-Catalyzed Synthesis of Medium-Long-Medium-Type of Structured Lipids from Refined Bleached Deodorized Olein

Applied food biotechnology, 2020-03, Vol.7 (2), p.85-94

2020

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Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

International Journal of Food Science, 2020, Vol.2020, p.6097343-8

2020

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Pemurnian Produk Mono-Diasilgliserol (MDAG) Hasil Gliserolisis Kimia dengan Metode Demulsifikasi Krim

Agritech, 2020-03, Vol.40 (1), p.39-47

2020

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Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil

Food Science and Biotechnology, 2016, 25(2), , pp.401-407

2016

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Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact

Nutrients, 2014-11, Vol.6 (11), p.5051-5060

2014

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Pengurangan Kadar Digliserida dan Asam Lemak Bebas dalam Minyak Sawit Kasar Menggunakan Adsorben

Agritech, 2017-03, Vol.37 (1), p.49-59

2017

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KINETIKA FOTODEGRADASI KLOROFIL, TOKOFEROL, DAN KAROTENOID DALAM MINYAK SAWIT MERAH (Photodegradation Kinetics of Chlorophyll, Tocopherol, and Carotenoid in Red Palm Oil)

Agritech, 2016-10, Vol.36 (2), p.117-127

2016

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Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan

ComTech (Jakarta), 2015-03, Vol.6 (1), p.9-19

2015

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Effect of Dough Moisture Content and Extrusion Temperature on Degree of Gelatinization and Crystallinity of Rice Analogues

Journal of Developments in Sustainable Agriculture, 2016, Vol.10(2), pp.91-100

2016

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Solubility evaluation of palm-based Mono-diacylglycerols (MDAGs) in food grade solvent (hexane, ethanol, acetone, water) using QSPR model approach

Journal of molecular liquids, 2024-04, Vol.400, p.124531, Article 124531

2024

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Pregled tehnoloških postupaka enzimske sinteze nadomjeska masti iz majčina mlijeka

Food technology and biotechnology, 2021-12, Vol.59 (4), p.475

2021

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Evaluation of physical stability of whey protein-stabilized red palm oil emulsion by monitoring the changes of droplets characteristics

Journal of dispersion science and technology, 2024-03, Vol.45 (4), p.619-631

2024

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Utilization of Modified White Corn Starch in Producing Marshmallow Cream

IJFAC (Indonesian Journal of Fundamental and Applied Chemistry), 2018-06, Vol.3 (2), p.40-46

2018

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Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl‐stearoyl‐glycerol as substrates for synthesis of human milk fat substitute

International journal of food science & technology, 2021-09, Vol.56 (9), p.4549-4558

2021

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The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2022-09, Vol.46 (2), p.35-49

2022

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Prototype development of National Cattle Identification and Database System based on information technology

Journal of physics. Conference series, 2021-03, Vol.1811 (1), p.12038

2021

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Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

Advances in experimental medicine and biology, 2004, Vol.542, p.213

2004

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Sustainability of Food Systems: The Role of Food Technology and Regulatory Science

Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Multiple-stage silica-assisted liquid-liquid extraction: A promising extraction method for fractionation Mono-diacylglycerols(MDAGs) based Palm Stearin

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

The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product

CODEX Standards Development: Global Collaboration to Ensure Safe and Nutritious Food for Better Health

Connecting the Dots: The Role and Responsibility of Food Processing Industry on the Food and Nutrition Security System in Indonesia

Lipase-Catalyzed Synthesis of Medium-Long-Medium-Type of Structured Lipids from Refined Bleached Deodorized Olein

Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Pemurnian Produk Mono-Diasilgliserol (MDAG) Hasil Gliserolisis Kimia dengan Metode Demulsifikasi Krim

Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil

Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact

Pengurangan Kadar Digliserida dan Asam Lemak Bebas dalam Minyak Sawit Kasar Menggunakan Adsorben

KINETIKA FOTODEGRADASI KLOROFIL, TOKOFEROL, DAN KAROTENOID DALAM MINYAK SAWIT MERAH (Photodegradation Kinetics of Chlorophyll, Tocopherol, and Carotenoid in Red Palm Oil)

Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan

Effect of Dough Moisture Content and Extrusion Temperature on Degree of Gelatinization and Crystallinity of Rice Analogues

Solubility evaluation of palm-based Mono-diacylglycerols (MDAGs) in food grade solvent (hexane, ethanol, acetone, water) using QSPR model approach

Pregled tehnoloških postupaka enzimske sinteze nadomjeska masti iz majčina mlijeka

Evaluation of physical stability of whey protein-stabilized red palm oil emulsion by monitoring the changes of droplets characteristics

Utilization of Modified White Corn Starch in Producing Marshmallow Cream

Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl‐stearoyl‐glycerol as substrates for synthesis of human milk fat substitute

The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

Prototype development of National Cattle Identification and Database System based on information technology

Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

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