Essential Oils as Natural Food Preservatives: Opportunities and Challenges
A.S. Mozaffari Nejad ^*, A. Singh, J. Sadeghizadeh-Yazdi, G. Ahmad Nayik
Abstract -   Full Text (PDF)

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Chitosan-Based Colorimetric Smart Label: A Real-Time Indicator for Monitoring Freshness of Animal and Plant-Based Foods
F.W. Mahatmanti, M. Alauhdin, S.B.C. Kusumaningrum ^*
Abstract -   Full Text (PDF)

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Effect of Retort Pressure on Sterilization of Rembiga Satay in Flexible Packaging Using Overpressure Retorts
Adimah ^*, E.H. Purnomo, Saraswati, V. Armetha
Abstract -   Full Text (PDF)

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Effect of UVC Irradiation Using Pre- and Post-Drying on Quality of Dried Chili
P. Pianpumepong, N. Prangpru, P. Jannok, J. Suntudprom, W. Meeklangsan, N. Sukthang
Abstract -   Full Text (PDF)

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Development of a Novel Antimicrobial Active Surface via Integration of tetracycline within an Acrylate Coating and Soluble Soybean Polysaccharide Matrix
D. Salarbashi, M. Tafaghodi, S.A. Mohajeri, B. Jafari, M. Saghravanian, F. Hadizadeh, B.S. Fazly Bazzaz, L. Ansari, S. Tafazzoli Mehrjardi, Jamal Al-Sabahi, U.H. Al Hoqani
Abstract -   Full Text (PDF)

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Effect of Refrigerated Fermentation on Lactic Acid Bacteria Growth in Milk Kefir
R.B. Satiyarti, N. Windayani ^*, T. Cahyanto, T. Juwitaningsih, R.N. Hidayat
Abstract -   Full Text (PDF)

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Evaluation of Probiotic, Antifungal, and Antioxidant Characteristics of Pichia Kudriavzevii Isolated from Sprouted Chickpea Sourdough
F. Hajinia, A. Sadeghi ^*, S.M. Jafari, M. Ebrahimi, K. Tabar Heydar
Abstract -   Full Text (PDF)

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Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta
M. Daneshniya, M.H. Maleki, F. Abdolmaleki ^*, Z. Latifi Z. Latifi
Abstract -   Full Text (PDF)

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